Apple and Pear Tarte Tatin

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:

1. Peel, core, and quarter apples and pears.
    
2. Mix with cinnamon, nutmeg, allspice, and orange juice. Set aside.
    
3. In a deep 12-inch heavy skillet, melt butter and sugar, stirring occasionally. Boil 1 minute.
    
4. 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.
    
5. 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.
    
6. 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.
    
7. Bake in the tart in the middle of the oven for 20 minutes, or until the crust is golden brown.
    
8. Turn the tart over on a serving plate and let stand 5 minutes.
    
9. May be served with ice cream and walnut streusel.

PS: I don't have rum, allspice, and nutmeg in my kitchen, and I won't buy them because I probably will never use them again after this recipe. So I'll just skip the rum and nutmeg, and substitute the extra cinnamon and ginger for the allspice. (It should be extra cinnamon, ginger and cloves, but I don't have cloves either.) The cinnamon, I will buy because I know I can use it in chocolate milk and coffee.

CREDITS TO: The Nanay Notebook

comments