RCP: Pear Tatin

Pear Tatin

Preparation

Bravo, Martin, interesting variation and not what I was expecting.

The pear tarte tatin that my wife has made several times has the same caramelization in an iron frying pan.

But then we arrange slices of pear on the cooled hard caramel, in attractive circles, and when we have a pile of slices, cover with pie crust dough and bake. Invert the whole thing and you have a beautiful and delicious pie.

There is a lot that I like about yours though, the star anise is a very nice touch, and the puff pastry would be interesting as well.

The flavors of cooked pear, caramel, and pastry are just wonderful together and beautifully simple.

Frank

Frank,

what is also interesting to consider with this recipy that you could serve individual pear tatins. Just use a big pan and you could make 4-6 pear tatins, so that everyone has his own tatin.

All the best,
Martin

[Jenise]

Martin, those are brilliant! Individual pear halves...never would have thought it. But how easy, and how stunning on the plate. Can't wait to try this, thanks so much!

Martin, those are brilliant! Individual pear halves...never would have thought of it. But how easy, and how stunning on the plate. Can't wait to try this, thanks so much!