So here’s my first try at Pear Tart Tain. I used this recipe by Rachel Allen. What I failed to read (blame it on the half a Benadryl I had to take after eating a fresh pear in the morning) was that I needed to put the pan back on the heat for a while to caramelize the pears. By the time I realized I needed to do this, I had already poured the caramel into a pie plate… a glass pie plate. Next time I’ll dig out a metal cake tin and do the final caramelizing in that before baking.
I used a premade shortcust pastry and it was delicious! Really, this dessert was so easy. I don’t know why I’ve not made it before. If you’re interested in trying this, It think it’s worth watching Jamie Oliver’s video for Banana Tarte Tatin. He uses puff pastry, which I love. I am going to do that next time.
And as usual, it’s delicious with a small (or not so small) dollop of vanilla ice cream. Or clotted cream, if you can get it :-)
About the Author: JaPRA is an expat Texan living in Boston (by way of London by way of Houston) with her husband (Mr. DJ), their 19-year old daughter (Roxi), and their dog Trudy.