Wednesday, July 9, 2008

Pear Tarte Tin

I'm going to be a fatty but I don't care. This is mine! A-l-l mine. No one to share it with, no one to give it to. Mine! Mine! Mine! (Evil laughter in the background).

Besides it being so easy to create, this is simply delicious. The cream (whipped by hand - am so proud) blends beautifully with the acidity of the pears and the cinnamon just blows you away. You MUST eat it fresh, piping hot. Even if it meant that you had eat it all in one sitting - you must eat it just as you carry it out of the oven. Get your fork ready and GO!

Alright, alright, if you're afraid of third degree burns then wait 15 minutes if you must. After you've completely finished licking the plate, stand in front of the mirror and sing: I'm beautiful! I'm sexy! I'm strong!

Then you won't feel so fatty anymore.

Pear Tarte Tin (serves 6 or, 1, whichever you prefer)
* 100g butter, chopped
* 1 1/4 cups caster sugar
* 3/4 teaspoon ground cinnamon
* 6 large beurre bosc or packham pears, peeled, cored, sliced into 12
* 2 sheets frozen ready-rolled puff pastry
* 300ml double thick cream


  1. Preheat oven to 200°C. Grease and line base of a 20cm (base) round cake pan.
  2. Melt butter in a heavy-based frying pan over medium-high heat.
  3. Sprinkle caster sugar and 1/2 teaspoon cinnamon over butter.
  4. Add pears, overlapping slightly so they fit tightly. Reduce heat to medium.
  5. Cover and cook for 3 minutes.
  6. Remove cover. Gently shake pan. Cook, uncovered, for a further 20 minutes or until pears are almost tender.
  7. Remove pears with a large metal spoon. Carefully arrange pears in a spiral pattern on base of cake pan, completely covering surface.
  8. Simmer sauce in pan for 3 minutes or until it turns a deep caramel colour.
  9. Pour sauce over pears so they are half covered. Allow to stand for 10 minutes.
  10. Cut a 24cm round from each pastry sheet. Place on top of each other, gently pressing with rolling pin to secure.
  11. Place over pears, pressing excess under pears (this forms a border to hold pears when you turn it out).
  12. Bake tart for 30 to 35 minutes or until pastry is puffed and golden.
  13. Stand in pan for 5 minutes.
  14. Whisk cream, and cinnamon together until thick.
  15. Turn tart out onto a 2cm-deep plate. Cut into wedges. Serve warm or at room temperature with cream.
Note: Tarte tatin is a famous French upside down tart traditionally made with apples. Serve warm with cream or vanilla ice-cream.

Get paid to review my post - Read here for more details.


Lore said...

You're too funny :)...not to imply you weren't serious about the tarte being all yours, that I'm sure it was quite real :D. I love the tarte tatin method (and the funny story behinf the name) because it make everything so easy.
Ta tarte tin aux poires est vraiment délicieuse.

Monkee said...

Thank you for dropping by. I have had too much sugar for now so I have to save the rest for the week.
You have to explain what "Ta tarte tin aux poires est vraiment délicieuse." means :D
I love how french it sounds! :D

Lore said...

:D It means "your pear tarte tin is really delicious".

Cheeky said...

it is indeed delicious! :D i've just tasted it! hahaha.. i'm such a lucky girl! ;)

Monkee said...

Lore: Thanks for the translation. I feel so flattered.

Cheeky: Who's going to eat my desserts for the two weeks you're awayyyyyy? *wails*

Blu said...

Gori here, omg i finished this thing like instantly after Cheeky bought it home.. yummilicious =O

Kevin said...

That looks so good with the ice cream melting all over it!

Monkee said...

Blu: Thanks for eating my desserts!

Kevin: The cream didn't last very long, it evaporated into my tummy soon after that. (now if, only my chubs would evaporate too...)

Hui Yee said...

it is so not fair. how come i don't get to eat Mable's delicious desserts? - except the orange poppy seed cake (banned). *sob sob*

Squidje said...

We made this in my cooking class at my school but since we didn't have pears, we used fresh apples.

It came out delicious, and I'm sure it tastes just as good with pears. Maybe I'll make it tomorrow. :)

Margaret said...

As a dessert lover, I wholeheartedly approve of this one!! Looks wonderful.