Recipe of the Week – Pear Tart Tatin
(From the Dessert Collection at emealsforyou.com)
As promised last week here is the Pear Tart Tatin recipe. I love a good challenge and following Julia Child’s recipe is certainly a good challenge. Looking for something a little different for our dinner party last weekend, I decided I would make this wonderful, and yes, worth the effort tart. Make sure your pears are a little on the hard side to aid you in cutting them and placing them. I used a cast iron frying pan as it can stand up to the heat and is easier to shake on top of the stove. Typical with Julia’s recipes this one has plenty of steps.
A short note about Julia’s recipes. When the movie came out a few years ago we decided to cook “all things Julia” for 4 days. Each recipe was from her books and we have made several of them over the years. Some of our recipes on emealsforyou.com are Julia(eze) meaning that they pretty much use the same ingredients but not the extra steps. Back to the Julia exercise; we found that each and every one of the recipes we made using Julia’s methods was really that much better, worth every calorie.
Julia’s Pear Tart Tatin
|5||large||pears, red Bartlett|
|1||large||lemon, zest, grated|
|0.5||large||lemon, juice of|
|3||Tb||butter, unsalted, softened|
|5||Tb||butter, unsalted, melted|
For the crust: Mix the flour and the butter (cut into 1/2 inch bits) along with the shortening, sugar and salt in the bowl of the processor, (use all butter if you don’t have shortening) until the mixture looks like corn meal. Add the very cold water, a Tb at a time until the dough forms a ball. Wrap in plastic wrap and refrigerate for 2 hours.
For the filling: Peel, core and slice pears into 3/4 inch wedges. Toss in a large bowl with the lemon zest, lemon juice and sugar and let stand for 30 minutes.
Assembling: Preheat oven to 425 degrees. Smear the softened butter onto the bottom and sides of a heavy baking pan or cast iron frying pan. Spread 1/3 inch of sugar evenly across the bottom of the pan. Arrange the pears in a pattern (This will become the top), sprinkle with 1 Tb of the melted butter and some of the remaining sugar. Continue to layer the pears until all are in the pan. (the second layer will not be seen) Sprinkle on the remaining butter and sugar. Roll the dough out to 3/16 thickness, place on top of pan, cutting 6 small vent holes.
Baking: Place pan over moderate high heat for 5 minutes. Place pan on a cookie sheet and bake for 30 minutes until crust is crisp and the juices are thick. Carefully remove pan from oven and place over high heat on stove top, carefully shake pan continually until all the juices are gone. Remove from heat and immediately place serving platter over the pan and invert, the tart should release onto the plate. Rearrange any pears that have fallen off and serve warm.
This recipe is a keeper, even if it takes some extra effort. See more recipes at emealsforyou.com.