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PEAR TARTE TATIN



    Tarte Tatin is one of those dishes that seem so simple to make... until you attempt it. Granted it's not the most complicated thing to make, but getting the pastry crispy, the caramel soft and gooey, and the fruit (traditionally apples) just right... it takes a bit of effort. But trust me, the first bite makes it all worth it. It's a recipe that doesn't take too long to make or present, especially since a rustic look is much more inviting, so I figured I'd create a fool-proof recipe that takes the frustration out of making this otherwise really fun and easy dish!


    This Pear Tarte Tatin is an absolute delight that's perfect for all seasons... have it right out of the oven for a warm and gooey autumn indulgence, or serve it with a dollop of homemade vanilla bean ice-cream for a cool and creamy touch in warmer weather. It's a wonderful, homely centerpiece and it's versatility is why I love it so much! You can even make individual portions.


    PREP TIME: 15 minutes

    BAKING TIME: 40 minutes

    SERVES: 8



    INGREDIENTS

    • 500g puff pastry slab, thawed

    • 4-5 medium Bartlett pears

    For caramel:

    • 3/4 cup granulated sugar

    • 3tbsp water

    • 3tsp lemon juice

    • 60g butter, cold

    Equipment needed:

    • Heavy bottom non-stick/ cast iron pan about 9inch in diameter


    METHOD

    1. Roll the puff pastry into a 10x10 inch wide square, about 1/8th inch thick. Cut a 9 inch big pastry circle with the help of a dinner plate or a baking tin. Gently transfer it on the lined baking sheet/tray and chill until firm, about 30 minutes.

    2. In the cast iron skillet or heavy bottom non-stick pan, combine sugar, water and lemon juice and bring it to boil on medium high heat. Once it starts bubbling, immediately reduce heat to low and cook until mixture turns into amber colour. Remove from fire and stir in the cold butter.

    3. Preheat the oven to 180°C

    4. Peel, cut in half and core the pears with the melon baller tool. Set aside one pear half and cut the remaining halves into quarters.

    5. Decoratively arrange the pear quarters evenly in a circle over the caramel sauce, keeping the cut side up and pointy side facing the center. Slightly trim off the ridge of reserved pear half and place in the center, trim side up.

    6. Place the rolled pastry circle on top and tuck the edges inwards. Using a small knife put 3-4 small cuts in the pastry to stop it from rising too high. Cover the skillet with the foil and bake in preheated oven for 15 minutes. Uncover and bake further for 20-25 minutes more until golden brown.

    7. Let it rest in the pan for 15 minutes. Run a sharp knife around the edges to loosen the pastry. Place a rimmed platter over skillet, quickly and carefully invert. Serve warm as it is or with a scoop of ice cream on top.


    COOK'S NOTES

    • I used Bartlett pears which are perfect for this recipe as they are juicy and soft and works perfectly for baking and poaching.

    • You can also use green Anjou pears if you can’t find Bartlett pears.

    • Chilling the pastry after rolling is an important step as it help making the pastry more flaky.

    • I used Bartlett pears which are best for cooking or making the tart but if you can’t find Bartlett pears you can always use Anjou pears as well which are best used for preserving.

    • If you replace the butter with your favourite plant-based alternative, and use a vegan-friendly puff pastry, you can easily convert this into a vegan recipe.

    BASIL PESTO HUMMUS



      Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt how to make a classic hummus from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. I added a different spin with homegrown basil, to make it different from the usual creamy hummus. This version works so well as dips and in wraps! Trust me, hummus is a staple dish that everyone who lives in the Middle East must know how to make – a mezze platter is never complete without a beautiful and rich homemade hummus!


      Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Classic Hummus here, and my Sun-dried Tomato Hummus here.



      PREP TIME: 10 minutes

      MAKING TIME: 5 minutes

      YIELDS: 500g approx./ one medium serving bowl



      INGREDIENTS

      • 1x400g can chickpeas

      • 2 cloves garlic

      • 2-3 tbsp tahini paste

      • 1 1/2 tbsp olive oil

      • 1/4 tsp salt or to taste

      • 1/4 tsp paprika

      • 2 tsp lemon juice

      • 1 tbsp brine water in which chickpeas are preserved/ fresh water

      • 7-8 sun-dried tomato halves

      • 2-3 sprigs of thyme leaves

      For garnish:

      • 3 sun-dried tomatoes, cut into strips

      • 1 tbsp chickpeas for garnish

      • 2-3 sprigs of thyme leaves

      • 1 tbsp extra virgin olive oil



      METHOD

      1. Drain the chickpeas from the can and reserve the water and a tablespoon of chickpeas.

      2. In a food processor bowl, add chickpeas, garlic, tahini, sun-dried tomatoes, thyme leaves, lemon juice, olive oil, salt, paprika and reserved water. Blend them together until slightly textured and not silky smooth. Add an extra tablespoon of reserved or fresh water if you find it too thick to blend.

      3. Take out in a serving bowl, swirl with the back of spoon to make a well in center. Drizzle the olive oil, and garnish with sun-dried tomato strips, thyme leaves and chickpeas. Serve


      COOK'S NOTES

      • Classically hummus is made by boiling the overnight soaked chickpeas with water and a bit of salt. Let them cool and using the rest of the recipe’s ingredients to make the classical hummus.

      • Reserve the water from the boiled chickpeas to adjust the consistency of the hummus or the brine water from the canned chickpeas. Add a tablespoon extra if you find chickpeas are clogging to loosen up the consistency to blend better.

      • Boiled chickpeas can be puréed and preserved by keeping it in airtight ziplock bags for later use.

      • Defrost or thaw the chickpea purée before blending with other ingredients to make hummus.

      SUN-DRIED TOMATO HUMMUS



        Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt how to make a classic hummus from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. I added a different spin with the sun-dried tomatoes, to make it different from the usual creamy hummus. This version works so well as dips and in wraps! Trust me, hummus is a staple dish that everyone who lives in the Middle East must know how to make – a mezze platter is never complete without a beautiful and rich homemade hummus!


        Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Classic Hummus here, and my Basil Pesto Hummus here.



        PREP TIME: 10 minutes

        MAKING TIME: 5 minutes

        YIELDS: 500g approx./ one medium serving bowl



        INGREDIENTS

        • 1x400g can chickpeas

        • 2 cloves garlic

        • 2-3 tbsp tahini paste

        • 1 1/2 tbsp olive oil

        • 1/4 tsp salt or to taste

        • 1/4 tsp paprika

        • 2 tsp lemon juice

        • 1 tbsp brine water in which chickpeas are preserved/ fresh water

        • 7-8 sun-dried tomato halves

        • 2-3 sprigs of thyme leaves

        For garnish:

        • 3 sun-dried tomatoes, cut into strips

        • 1 tbsp chickpeas for garnish

        • 2-3 sprigs of thyme leaves

        • 1 tbsp extra virgin olive oil


        METHOD

        1. Drain the chickpeas from the can and reserve the water and a tablespoon of chickpeas.

        2. In a food processor bowl, add chickpeas, garlic, tahini, sun-dried tomatoes, thyme leaves, lemon juice, olive oil, salt, paprika and reserved water. Blend them together until slightly textured and not silky smooth. Add an extra tablespoon of reserved or fresh water if you find it too thick to blend.

        3. Take out in a serving bowl, swirl with the back of spoon to make a well in center. Drizzle the olive oil, and garnish with sun-dried tomato strips, thyme leaves and chickpeas. Serve


        COOK'S NOTES

        • Classically hummus is made by boiling the overnight soaked chickpeas with water and a bit of salt. Let them cool and using the rest of the recipe’s ingredients to make the classical hummus.

        • Reserve the water from the boiled chickpeas to adjust the consistency of the hummus or the brine water from the canned chickpeas. Add a tablespoon extra if you find chickpeas are clogging to loosen up the consistency to blend better.

        • Boiled chickpeas can be puréed and preserved by keeping it in airtight ziplock bags for later use.

        • Defrost or thaw the chickpea purée before blending with other ingredients to make hummus.

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