ANJOU PEAR TART TATIN

Ingredients

Yield:

6 desserts

• ANJOU PEAR TART TATIN

  • 3 pears, we prefer Anjou pears fron the Okanagan
  • 1 sheet of frozen puff pastry
  • Your favourite ice cream, we are using Egg Nog ice cream!

• CARAMEL

  • Juice of 1 lemon
  • 2 cups sugar
  • 1/4 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 sprig of rosemary

Preparation

Difficulty:

Medium

Time:

2.5 Hours

 

1. TO MAKE THE CARAMEL

   1. Combine lemon juice, water, sugar and corn syrup in a small saucepan.
   2. Bring to a boil over medium-high heat, stirring just until the sugar dissolves.
   3. Cook and swirl the pan until the mixture is light golden colour.
   4. Using a candy thermometer, cook until it registers 320 degrees, about 8 to 10 minutes.
   5. Add the pinch of salt and the whole sprig of rosemary, let cool.

2. FOR THE TARTE

   1. Remove rosemary from caramel sauce and discard.
   2. Peel (if you wish) and dice pears.
   3. Remove rosemary from caramel sauce and discard.
   4. Using a muffin tin, pour approximately 2 tbsp in the bottom of each mould.
   5. Sprinkle in the diced pear. Roll out your puff pastry and using a mug or small cup, cut out rounds of pastry that are the same size as the muffin tins. Carfully place pastry rounds on top of pears.
   6. Bake at 350 degrees F for about 45 minutes or until pastry is golden brown and caramel is bubbling.
   7. Let cool for 10 minutes before unmoulding from muffin tins. Serve with your favourite ice cream and dust with icing sugar if you wish!