tarte tatin ˌtär(t)-tä-ˈtaⁿ: a caramelized apple tart that is baked with pastry on top and then inverted for serving
—Merriam-Webster Online Dictionary
What you need:
4 pcs firm ripe pears
4 pcs Granny Smith apples
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
(or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp cloves)
1 cup orange juice
1/2 cup unsalted butter
1 cup sugar
2 tbsp dark rum
2 tbsp fresh lemon juice
puff pastry dough
(or 3 parts flour, 2 parts egg, 1 part water, kneaded together)
vanilla ice cream and walnut streusel (optional)
What to do:
- Peel, core, and quarter apples and pears.
- Mix with cinnamon, nutmeg, allspice, and orange juice. Set aside.
- In a deep 12-inch heavy skillet, melt butter and sugar, stirring occasionally. Boil 1 minute.
- Add pears and apples. Cook over moderate heat, turning fruits occasionally but carefully so as not to break them. Gently stir syrup until it thickens, which takes about 20 minutes.
- Stir in rum and lemon juice. Simmer, turning fruit and gently stirring frequently until syrup is evaporated and the fruits are golden brown. Takes about 10 minutes.
- On a lightly floured surface, roll out pastry dough into a 12-inch diameter, 1/4-inch thick circular sheet. Drape over fruits and tuck edges between fruits and rim of the dish. Use a knife to cut several vents in the pastry.
- Bake in the tart in the middle of the oven for 20 minutes, or until the crust is golden brown.
- Turn the tart over on a serving plate and let stand 5 minutes.
- May be served with ice cream and walnut streusel.
CREDITS TO: The Nanay Notebook