This was my very first attempt at a tarte Tatin! I’m actually quite embarrassed to say that this was also the first time that I had ever tasted a tarte Tatin. I’ve seen it many, many times on tv and in books, but never actually made the effort to get my hands on it.So I grabbed my trusted Larousse Gastronomique (cookbook “bible”) and started peeling pears. Traditionally, French tarte Tatin is made with apples, but you can use many other kinds of fruit: pears, peaches, prunes, even tomatoes. I chose pears because they are in season and not expensive at all.
I found that the recipe could do with a lot less butter than stated in Larousse (it calls for 225 g, but I only used about 100 g), but otherwise it came out perfectly. This is such a beautiful tart to look at! And it is really so delicious – the caramel sinks into the puff pastry when you turn it out, and it becomes this amazing, sticky, fruity, caramel delicacy. So simple, yet so indulgent. I like to serve it at room temperature, when the texture of the caramel really is at it’s best, but some prefer it warm, served with crème fraîche.