Easy dessert for Valentine’s Day
I’ve discovered a really easy – and very delicious – desert, Tarte Tatin aux Poires. Tarte Tartin is traditionally made with apples but pears make a tasty change.
Double the recipe to serve more – or hungrier – people
- 4 firm pears (or 5, if they’re small) – cored and quartered. I then cut the quarters into 3 or 4
- 3 Tablespoons (1.5 ounces, 45 gr.) butter
- ¼ cup (50 gr.) sugar
- Pastry for top – I use ready-made all-butter flaky pastry, you can use whatever you like.
Baking dish – I use a gratin dish that’s about 20 cm (4.5 inches) across and 5 cm (2 inches) deep
Preheat oven to 425 F (220 C)
- Melt the butter in the skillet over medium heat
- Add the sugar and the pears
- Cook, stirring from time to time, until the pears are cooked, about 10 to 20 minutes.
- Increase the heat to medium high and cook for 15 minutes, stirring occasionally, until the pears and sugars are a deep golden brown. Don’t be tempted to stop too early!
- Pile the pears into an unbuttered round dish
- Place the pastry on top of the pears and tuck the edges down into the dish
- Bake until the pears are bubbling and the pastry is golden – 35 minutes ( I actually only cook it for about 15 minutes because the pears are already cooked and all you want to do is cook the pastry. It depends on your oven)
- Take the tart out of the oven and right away cover the dish with a plate, invert it, and release the baking dish.
- Serve warm or at room temperature
- You can serve it plain, with whipped cream, crème fraiche, or – my favourite – chocolate sauce.