{IHCC} apples and pears

June 25, 2016

{IHCC} apples and pears

Posted by teaandscones under Apples, Baking, Curtis Stone Relaxed Cooking, I Heart Cooking Clubs, IHCC, Pears, Puff Pastry, Recipe Included, Tart
[9] Comments

This weeks’ theme for I Heart Cooking Clubs was Fresh and Fruity. Which is a great theme for this time of the year. So many fresh fruits and veggies everywhere. But here in the south while we have plenty of veggies coming in we don’t really have any fruits. Watermelon is about all. Fortunately for me I have some ‘fresh’ fruit that I canned last year so I used that.

For these….

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apple and pear upside-down caramel tarts

They are mini versions of a tarte Tatin and they are easy to put together. And delicious.

Caramel sauce:

Tarts:

To make the caramel sauce: Stir the sugar and 1/3 cup water in a medium heavy saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.

The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown.

You will need to watch the syrup closely as it can burn quite easily.

Remove the pan from the heat.

Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon.

Pour three-fourths of the caramel sauce into four 4-inch-diameter cake pans with at least 1 3/4-inch-high sides, dividing equally.

Allow the caramel in pans to cool.

Whisk the cream into the remaining caramel sauce to blend and set the caramel sauce aside.

To make the tarts: Arrange a layer of the apples and pears decoratively over the caramel in the pans, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary.

Cut out four 4-inch rounds.

Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans.

Prick the pastry 5 to 6 times with a fork or small sharp knife.

Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.

Preheat the oven to 450° F.

Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender.

Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.

Place a plate over each tart.

In a swift movement, invert each tart onto each plate.

Remove the pans.

Drizzle some of the reserved caramel sauce around the tarts and serve.

Reserve any remaining caramel sauce in the refrigerator for another use.

These are definitely going into the dessert rotation. I always have puff pastry in the freezer and always have apples and pears on the counter (or in the pantary) so it would be no trouble to put these together – often.

These are from relaxed cooking with curtis stone (page 358)

Check wit the other members of I Heart Cooking Club to see what they made with fruit this week.

9 Responses to “{IHCC} apples and pears”

Kim Tracy Says:

June 26, 2016 at 3:02 PM
Delicious! The tart looks just like it does in the cookbook:) Looks like yummy buttery caramel goodness.

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Claudia Says:

June 26, 2016 at 6:33 PM
These sound delightful. I could make them with the slightly greenish mangoes that just need a bit of cooking to come to perfection.

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Deb Christensen Says:

June 26, 2016 at 8:31 PM
Such a pretty tart. I really want to lick all that caramel sauce on the plate! 😉

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Joyce Rachel Lee-Bates (joycescapade) Says:

June 27, 2016 at 10:48 AM
I love the combo of apples and pears!

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joycekitchenflavours Says:

June 28, 2016 at 11:04 AM
I love tarte tatin and this mini version looks yummy! The right size for individual serving!

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Zosia Says:

June 28, 2016 at 7:16 PM
Ii looks delicious and it’s good to know that canned fruit works so well in it.

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Mr. Bill Says:

June 29, 2016 at 4:38 PM
Apples and pears – very nice. Thanks for the pictures and the idea!

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Cakelaw Says:

June 30, 2016 at 2:32 AM
This looks absolutely delicious! Caramel + fruit is a winning combination.

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Küchenlatein Says:

July 3, 2016 at 9:47 AM
Thanks, I tagged the recipe in my book 😉

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