pear tarte tatin for Sara

by Michelle

Pear Tarte Tatin

I’ve lusted after tarte tatin since I began cooking. Given that commercial puff pastry has been available at the super market for years, I’m not sure why I’ve been so timid to try it. Over the weekend, I threw caution to the wind and finally bit the bullet. I kid you not, I had it in the oven in less than ten minutes and on the table in under an hour.

Pear Tarte Tatin Our family does everything we can to try and feel complete on a holiday when we aren’t together but the truth is, we fail. It’s not earth shattering. It’s just not our favorite. We like being together. However, life right now, for the girls, is crazy. Coming home for every turkey-meal is not going to happen. That doesn’t mean we have to like it! When I use the phrase “the girls”, it could mean two of my daughters or it might include all three. This weekend one out of three was home.

Sara and Fynn

To keep ourselves busy while our chicken roasted – we did chicken instead of turkey – Sara, Mom, Fynn and I took a long walk through the logging trails on our farm and talked about the girls. Meg’s wedding topped the list given that it’s weeks away, Kaitie’s career and then all the other stuff that a grandmother, mother and daughter talk about…

Each of us missed the girls, in our own way, but gave thanks for each other and our lives.

Pear Tarte Tatin v

Pear Tarte Tatin

Pear Tarte Tatin

Pear Tarte Tatin
Preheat oven 425*F

1 piece of frozen puff pastry, defrosted and rolled out to 1/8” thickness slightly larger than skillet
1 cup sugar
1/3 cup butter
4 firm pears, unpeeled, cored and fan cut*
Place a heavy cast iron skillet over medium-high heat.
Add butter, when melted add sugar stirring until it turns deep golden – about 5 minutes
Remove from the heat.

*To fan the pears, place core-side down on a cutting board and cut into 5 lengthwise slices, leaving the stem end attached.
Arrange cut side up close together in the skillet, fanning them slightly.
Cover the pears with the pastry tucking in the edges so that you don‘t lose any caramel.
Make several slits in the top and bake for 20-25 minutes, until golden.
Remove from oven onto a cooling rack for 5 minutes then carefully invert the tarte tatin onto a platter while it’s still warm.

THE LOVE: Make sure your serving platter is larger than the skillet so that you don’t spill any of the hot caramel on your hands! I’m using my mother voice…

printable recipe

one year ago: classic brownies

two years ago: Tuscany

Fynn 2013

Thanks for reading.