Warm fragrant spices, uplifting the mellowness of firm pears, encased in a crisp puff pastry is something which definitely celebrates autumn. Looks like, rains have completely drifted away now. Mornings and evenings have started becoming more pleasant and in fact even sun is not that harsh. It has started getting better day by day, with us now in September. This kind of sun kissed but cool weather calls for a little play of some aromatic spices. And that is when Pear Pecan Maple Tart Tatin happened this past weekend. It’s time for apples and pears with plenty of red ruby jewels of pomegranate. I was equally on either side for such a fancy french pastry dessert, as I love both pears and apples. I have had baked a lovely tray bake with apples for an office treat, so I wanted to give pears a fair chance. The tart tatin sang sweetly on flavors with woody aromatic maple syrup and a dash of cinnamon and vanilla, while crispy puff pastry gave it a wonderful body. As if this wasn’t enough, we made it even more richer, suited well with the changing weather by throwing in just the right amount of some pecans. The recipe is adapted from Donna Hay’s book Season. It’s just the right kind of dessert for this weather. Need I say more, you must treat yourself and your family with this lovely feast! And don’t forget to check-out this cute little video I have created for the fun part. 🙂
- 50 gm butter
- 2/3 cup maple syrup
- 3 pears, peeled and halved
- 300 gm puff pastry, store-bought or homemade
- 1/4 cup pecans, roughly chopped
- 1/2 tsp cinnamon powder
- 1/2 tsp vanilla powder
- ice cream, to serve
- Preheat the oven to 180 degree C. Place butter and maple syrup in an oven-safe frying pan (8 inch diameter) and simmer to bring to boil. Add cinnamon and vanilla powder and take the pan off heat.
- Arrange the pears in the base of pan and sprinkle with chopped pecans.
- Roll the pastry on a lightly floured surface to 5mm thickness. Cut out an 8 1/2 inch circle to fit inside the pan over the pears. Place the rolled pastry over pears tucking in the pastry beneath the pears. Cut a small incision in the center of the pastry using a sharp knife.
- Bake the tart for 35-40 minutes or until the pastry is puffed and golden.
- Allow to stand for 2 minutes then loosen the pastry from the edges of pan using an offset spatula or knife. Invert onto a plate. Serve warm with ice cream.
This looks wonderful. A lovely twist on a classic.
Ciao Himanshu,
I love it, it is so “cinnamony” spicy and good!