Pear Tarte Tartin, Glossy With Caramel
The dishes are washed and the leftovers dealt with, it’s nearly time for the tree to come down. But, for the next few days the pressure is off. Now, with not a turkey bone or slice of goose in sight, it’s about curling up in front of the fire and watching re-runs whilst indulging in the new cook books from under the tree.
I’ve planned several phantom dinner parties and baked, in my mind, wonderful desserts and cakes. The first foray back into the kitchen was to make Pear Tarte Tartin with evaporated milk ice cream. Tarte Tartins are very popular in the Glam Household, that wonderful golden caramel and flaky crisp pastry make this a perfect dish for the sweet toothed Glam hoard, with banana being a distinct favourite. This Pear Tartin is based on John Campbell’s recipe from Formulas For Flavour. An experiment in using almost whole pears stuffed with mascarpone and then topped with puff pastry.
Pear Tarte Tartin
Pear Tart Tartin With Mascarpone
Makes two. Double up recipe for four
- 1 packet of rolled puff pastry
- 100g caster sugar
- 2 pears, the dumpy shape is better, such as Comice
- 65g salted butter
- 50g mascarpone cheese
- 2 teaspoons sifted icing sugar (I use a tea strainer for sifting small quantities)
Foil Wrapped Drainpipe Mould
- Using two pieces of foil cover the bottom of the two ‘drain pipe’ moulds as in the picture
- Unroll the puff pastry and using a 10cm cutter cut two circles, cover a plate with baking paper and put the discs on the plate and into the fridge. (re-roll the remaining puff pastry and keep for another recipe)
- Place a heavy bottomed pan on the hob to heat up. When hot, pour in the sugar and shake gently to evenly distribute the sugar in the pan, keep an eye on the pan
- Meanwhile peel the pear and cut the top (stalk end) into a dome shape
- Using a teaspoon scoop out the core
- When the sugar has melted and reached a rich caramel colour pour into the foil ended drain pipe moulds and top with the butter, sharing it equally between each mould
- Put the pear into the mould with the hollowed out end facing up and place in the oven for about 20 minutes
- Mix the sugar into the mascarpone cheese, form into two balls
- Remove pastry from the fridge immediately before removing pears from the oven
- Remove the pears from the oven, place a mascarpone ball into the hollowed out core area of the pear and top with the pastry. tuck in the edges
- Return to the oven for about 10 minutes or until the pastry is golden brown and puffy
- Remove from the oven and invert onto a plate, with care as the caramel is hot.
- Eat whilst warm
Might have to buy some of those drainpipe things just to make this. Divine. Happy New Year….and may your phantom dinner parties become real ones
Thank you, the drainpipe thingys can also be used for stacking food al la posh restaurant dishes. GG
With your recipes, I would love to attend your phanton dinner parties. Pear tartin looks delicious!
How kind of you! Phantom dinner parties are great to plan. GG
Your pear tartin looks amazing. I love the colour of it – it looks very caramelised. I’ve made these before but not in individual moulds like this – I’ll have to look out for those moulds xx
I loved the idea of individual moulds and having the pear almost whole. GG
Pear tarte tatin, how very divine!
So tasty stuffed with mascarpone. GG
I was only just looking at our Christmas tree thinking that it needed to come down soon! These pear tarte tatins look lusciously divine and I love anything with puff pastry
Tree is now down and all the sparkle packed away. GG
I’ve only ever done this in a big pan but this looks AMAZING! I think I’m in love.
I love the individual ones, perfect for the greedy, like me! GG
Oh my, your pear tatin looks wonderful and so decadent. Stuffing the pears with mascarpone sounds like sheer bliss. This is definitely NOT what I should be reading whilst trying to rest after the Christmas excess.
I know what you mean, but you could always give up something else and indulge in the Tarte Tartin. GG
Will have to source these drainpipe moulds – they would come in handy for a multitude of other delights. Stuffed pears with mascapone sounds delectable and loving the individual serves (no sharing) always a bonus!
I’m with you on the no sharing thing! GG
Tarte Tartin is there anything better? I make mine in a frying pan with apples and lemon and sultanas and flame it with a bit of calvados before adding pastry and committing to the oven. Made it for some Frenchies who when tasting it paused for a ridiculously long time before proclaiming their mothers would be proud!!
Sounds fabulous!! I love calvados, not surprised the ‘Frenchies’ liked it. GG
Oh yum yum yum – this looks divine.
How about hosing an “online phantom dinner party” – we can all prepare one of your recipes on the same night and skype each other – tee hee!
Jx
What a fab idea, I’ll have a think about how to make that work with more recipes than just mine. GG
This looks wonderful, bet the mascarpone is delicious in it. New to your website, it all looks so tempting! Andrea
Thank you for taking a look at my blog. The mascarpone and pears is really good, well worth having a go at. GG
This looks divine! Mouthwatering clicks.
Thank you, be great stuffed with honey, nuts and raisins. GG
The shine on these is amazing! Sounds like a wonderful flavour combo too.
The caramel is plentiful for spooning over the pear. GG
What an exquisite dessert
Cheers
Choc Chip Uru
Thank you, I love tarte tartin. GG
Oh my! Those look delicious! What gorgeous colour. Ive only ever made the big tarte tatins but these individula ones are perfect for a fancy phantom party or a real one.
Nazneen xx
What would you cook for a phantom dinner party? It’s fun to play with ideas. GGxx
Divine, divine, divine…..Happy New year!!!!!
Thank you and a very Happy New year to you with all you wish for. GG
I love tarte tartin and individual ones sound like a wonderful idea. I’ll have to see if I can find a mold like that.
See if you can find the moulds it’s worth the effort. GG