Wednesday, January 21, 2009

Pear Tarte Tatin, again

Because the boys asked for it, and because it is a rainy day, I made the pear Tarte Tatin again, same as last month.

I've also submitted it to the A Taste of the Mediterranean France event, which was another good reason to make it again. Check out the neat recipes there!

3 pears, peeled and sliced
2 cups of red wine
1/2 cup of sugar
1 tsp nutmeg
2 T butter
another 1/2 cup sugar

Poach the pears in the wine, first 1/2 cup of sugar and nutmeg for a couple of hours. While they are soaking, butter a pie plate with 1 tablespoon of the butter, and sprinkle 1/4 cup sugar onto the buttered plate.

Preheat the oven to 400F. Remove the pears from the wine with a slotted spoon and arrange in a pretty pattern on the plate on top of the butter and sugar. Sprinkle with remaining 1/4 cup of sugar and dab remaining 1 tablespoon of butter over the top.

Cover plate with a pie crust (pre-made, or your favorite pate brisee), folding the edges back in towards the center. Cut a couple of small slits in the middle for the steam to escape.

Bake for 40-45 minutes until pie crust is golden and syrup is thick and ruby-colored.

Flip immediately onto a large plate after removing pie from the oven, and let cool a bit before serving.

inspired by Georganne Brennan's Tarte Tatin in Potager

It feels right somehow, now that we're back to real January weather. Cheers!


Mama Goose said...


Antonio Tahhan said...

the combo of red wine with pears is such a classic! great idea to turn it into a tarte tatin :) thanks for your submission!

Passionate About Baking said...

That does look great to me...absolutely delicious!