GALE GAND’S PEAR
TARTE TATIN
Serves 6 to 8
-
1 sheet puff pastry
-
1 recipe Jasmine Caramel
Sauce, reduced by 50 percent
-
1 cinnamon stick
-
2 tablespoons vanilla
brandy
-
2 tablespoons orange
juice
-
4 to 5 ripe pears,
peeled, halved and seed packet removed with a melon baller
-
Whipped cream or ice
cream for serving
Preheat oven to 425ºF.
Thaw the sheet of puff
pastry and cut a round disk out using a 9-inch cake pan as your guide
but cut it 1-inch bigger all around. In the same 9-inch cake pan, warm
the caramel over medium heat until it starts to bubble. Add the cinnamon
stick and stir to combine. Stir in the brandy and orange juice to
deglaze the pan and continue cooking until it becomes a smooth caramel.
Remove the cake pan from the heat and then place the pear halves in the
pan in a spoke pattern.
Return the pan to the stove
and cook on low for 20 minutes to tenderize the pears somewhat. Top the
pears with the round of puff pastry, draping it over the edge of the pan
(don’t worry, it will shrink during baking). Bake 20 to 25 minutes at
425ºF, or until the pastry is golden brown. Let cool in the pan to set
the caramel. The pectin the fruit has given off will help set the
juices. Turn upside down onto a plate and remove the pan to serve. You
may need to warm the bottom of the pan slightly over a hot burner to
allow the tart to release from the pan. Serve warm or at room
temperature, in slices, with a dollop of whipped cream or scoop of ice
cream.
Serve with: Ambazillac
Cuvée Mademoiselle or cup of Dark Roasted Coffee
