Quick Bites 2: Pear Tart Tatin

There are many different ways to make a tart tatin and lots of different fruit you could use too.
This dessert is one of my absolute faves and a genuine classic, but with a twist. The crunchy caramelised pastry really makes this dessert stand out so pay attention to the basting step in the recipe.
I use to make this dish in London back in the day with apples or pears and I also made this when I worked in restaurants in Melbourne. While working as pastry chef at Vue de Monde I designed desserts for Bistro Vue and this was the first dish to go on the menu and it was met with fantastic reviews. It was made to order and was a shared dessert for two, the wait was 20 minutes but it was the most popular dish on the menu.
You can use a good quality store bought puff pastry for this or try the Buckwheat Flaky Pastry recipe.
The basting of the raw pastry with the syrup might seem strange but it is the most important part of this recipe as this ensures the pastry crisps up in a hot oven.
This also goes particularly well with Vanilla Ice Cream, Ginger Ice Cream or Vanilla Sauce.
View the full recipe here... studiokitchen.com.au/recipe/p...

[@happyhippo1043]

That looks phenomenal. What kind of pan are you using? The only pans I have at home that can go in the oven are stainless steel ones and I'm not sure if the stove process would work in one of those without sticking.