Pear and apple caramelized tarte tatin

  • Preparation 40 min
  • Cooking 55 min
  • Servings 6
  • Freezing I do not suggest

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Ingredients

  • 3 tbsp (45 ml) butter
  • 2 ripe pears, peeled and cored, halved then thinly sliced
  • 2 Royal Gala apples, peeled and cored, halved then thinly sliced
  • ¼ cup (60 ml) maple syrup
  • 2 pinches ground cinnamon
  • ¼ cup (60 ml) white beer, such as Blanche de Chambly from Unibroue, or any white beer
  • 2 tbsp (30 ml) brown sugar
  • 3 capfuls dark rum (about 1½ oz / 45 ml)
  • 20 whole pecans
  • 1 round shortcrust pastry, homemade or store-bought
  • Vanilla ice cream, optional, for serving

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Preparation

  • In a 20 cm (8-inch) ovenproof skillet over medium heat, melt the butter.
  • Add the pear and apple slices, maple syrup, cinnamon, beer and brown sugar. Gently stir and cook for 10 to 12 minutes, until the syrup reduces and thickens slightly.
  • Add the rum, carefully flambé with a lighter and let it reduce for 1 minute, until the flames die out on their own.
  • Add the pecans, stir, remove from the heat and let cool for about 20 minutes. Arrange the fruit nicely in the pan.
  • Preheat the oven to 180 °C (350 °F).
  • Let the pastry sit at room temperature for 5 minutes, then roll it into a circle slightly larger than the skillet.
  • Place the pastry over the fruit, tucking the edges down so the crust fully encloses the filling.
  • Bake for 35 to 40 minutes, until the crust is fully cooked and crisp. The pastry may still look pale, which is normal.
  • Let rest for 5 minutes, then carefully invert the tarte onto a serving plate.
  • Serve warm, with vanilla ice cream if you’re feeling really indulgent.