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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.

    BLUEBERRY AND PLUM ROSEMARY GALETTES



      Here’s my little treat for you guys, Blueberry and Plum Rosemary Galettes! These gorgeous French pies were our brunch this weekend and though they were super indulgent, making and eating them was a wonderful way to start the day. The sweet and crumbly crust was topped with flake almonds, which provided a perfect base for the tart and fruity filling. Fresh rosemary added that wonderful aromatic flavour to the Plums and blueberries filling. Had a couple leftover so we enjoyed it as dessert the next day with a scoop of fresh vanilla bean ice cream I made. Such a heavenly treat - you really gotta try this!

      PREP TIME: 20 minutes

      PASSIVE TIME: 1 hour 30 minutes

      BAKING TIME: 30 minutes

      MAKES: 6


      INGREDIENTS


      For pastry:

      • 3 cups all purpose flour

      • 250g unsalted butter, cold and diced

      • 1 tsp kosher salt

      • 2 tbsp granulated sugar

      • 6-7 tbsp chilled water

      For filling:

      • 2-3 red plums, cut into 1 cm thick slices

      • 2 cups blueberries

      • 2 tbsp cornflour

      • 8 tbsp caster sugar

      • 2 rosemary sprigs

      • 1 medium lemon zested and juiced

      For Brushing:

      • 1 egg

      • 1- 1/2 tbsp thick grain sugar

      • 2-3 tbsp almond flakes


      METHOD


      1. Line 2 large baking trays with parchment paper and keep aside.

      2. In a stand mixer bowl fitted with paddle attachment, add flour, salt sugar and butter. On a medium speed blend them together until the butter remains pea sized. Add chilled water and blend for few seconds until the pastry dough combines.

      3. Divide the dough in 6 equal parts. Shape them in balls, wrap individually in cling wrap and refrigerate for an hour.

      4. Just before rolling the pastry, in a bowl, place blueberries and plum slice, add cornflour, sugar, rosemary blades, lime zest and juice and mix all filling ingredients. Do not mix them before as this will make the filling watery.

      5. Roll a pastry ball in between 2 sheets of parchment paper or on and roll it into 6 inch circle. Place it on lined baking tray. Repeat with rest of the pastry dough balls.

      6. Now pour the filling in the centre of the rolled pastry keeping a margin of about 1.5 inch. Lift up the edges and fold over the filling. Press the creases gently to seal. Repeat with the rest of pastry circles.

      7. Stick the prepared pastry in the fridge for 20-30 minutes.

      8. Meanwhile, preheat the oven to 200°C.

      9. Remove pastry after 30 minutes and lightly brush the egg wash on the folded pastry surface, sprinkle with sugar and almond flakes.

      10. Bake it in preheated oven for 30-35 minutes. Serve warm with a dollop of ice-cream on top.


      COOK'S NOTES

      • The pastry can also be prepared by hand or in food processor.

      • It is very important to use the chilled butter for making the pastry. Do not overwork or knead the pastry as overworking will make the pastry dense and heavy and the texture wont appear as light, crispy and flaky.

      • It’s really important to use chilled water. Add only a tablespoon of water at a time. Just enough water needs to be added to hold the pastry dough.

      • Adding all water at once might make the dough loose. So add the water gradually as needed to hold the dough together.

      • Resting and chilling the pastry dough wrapped in cling film in the refrigerator before rolling is an important step. This helps pastry to relax which in turn helps to prevent it shrinking on baking.

      • Rest the pastry again after the filling in the fridge for at least 20-30 minutes before baking as this process helps pastry to become more crusty and not greasy.

      MINT AND LIME WATERMELON GRANITA


        It’s summer, and anyone who’s lived in Oman or the Middle East knows how hot and draining it can get. It’s especially important to keep hydrated and cool, so I thought of making this easy and delicious recipe that can be enjoyed and will surely beat the heat. Granita is an Italian semi-frozen dessert that is agitated and scraped as it freezes. The ice crystals that result afterwards are deceptively flavourful, and in this case with the fresh and summery ingredients, they quench your thirst too.


        I absolutely love granitas, they remind me of the Indian “baraf gola” (ice ball) which were the favourite of any kid who needed a refreshing boost from playing in parks and playgrounds all through the hot day!


        I remember waiting eagerly as the vendor would prepare baraf golas in front of us, scraping a giant ice block, shaping it onto a stick and drizzling the delicious flavoured syrup on top... I’m just salivating remembering some of my favourite flavours: Kala khatta, lemon lime, and orange!



        Decided to renew the lemon lime flavour by pairing lime with the delicious and refreshing mint, as well as watermelon.


        The best part is that it can be kept in the freezer and spiked to make into an icy cocktail for those days where you really need to unwind and get an energy boost!


        Seriously the flavour combination is such a winner, and the dessert is so beautifully simple, adored by kids and grown ups! Definitely try it out. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

        PREP TIME: 10 minutes COOKING TIME: 5 minutes

        FREEZE TIME: 10-12 hours SERVES: 4




        INGREDIENTS


        • 700g watermelon chunks, skinned and deseeded

        • 1 cup water

        • 1 cup sugar

        • 4-5 mint sprigs

        • 2 tbsp lime juice



        METHOD


        1. Make sugar syrup by boiling the water sugar and mint in a saucepan for 5 minutes. Once sugar is dissolved remove from fire and leave to cool. Discard the mint sprigs.

        2. Place watermelon chunks, cooled sugar syrup and lemon juice in a blender. Blend in to a smooth juice. Strain it through a fine sieve.

        3. Transfer to a loaf tin and freeze for 2-3 hours. Once little set, scrape down with the fork. Keep scrapping with fork after every two hours for 3-4 times.

        4. Serve them in glasses or ice-cream cups garnished with mint or use it to make mojitos or cooler drinks or serve as a slushy.

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