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Pear Tartin and Comfort

January 5, 2013 by GG 36 Comments

Pear Tarte Tartin, Glossy With Caramel

The dishes are washed and the leftovers dealt with, it’s nearly time for the tree to come down. But, for the next few days the pressure is off.  Now, with not a turkey bone or slice of goose in sight, it’s about curling up in front of the fire and watching re-runs whilst indulging in the new cook books from under the tree.

I’ve planned several phantom dinner parties and baked, in my mind, wonderful desserts and cakes.  The first foray back into the kitchen was to make Pear Tarte Tartin with evaporated milk ice cream.  Tarte Tartins are very popular in the Glam Household, that wonderful golden caramel and flaky crisp pastry make this a perfect dish for the sweet toothed Glam hoard, with banana being a distinct favourite.  This Pear Tartin is based on John Campbell’s recipe from Formulas For Flavour.  An experiment in using almost whole pears stuffed with mascarpone and then topped with puff pastry.

Pear Tarte Tartin

 Pear Tart Tartin With Mascarpone

Makes two.  Double up recipe for four

  • 1 packet of rolled puff pastry
  • 100g caster sugar
  • 2 pears, the dumpy shape is better, such as Comice
  • 65g salted butter
  • 50g mascarpone cheese
  • 2 teaspoons sifted icing sugar (I use a tea strainer for sifting small quantities)

Foil Wrapped Drainpipe Mould


Method
  • Using two pieces of foil cover the bottom of the two ‘drain pipe’ moulds as in the picture
  • Unroll the puff pastry and using a 10cm cutter cut two circles, cover a plate with baking paper and put the discs on the plate and into the fridge.  (re-roll the remaining puff pastry and keep for another recipe)
  • Place a heavy bottomed pan on the hob to heat up.  When hot, pour in the sugar and shake gently to evenly distribute the sugar in the pan, keep an eye on the pan 
  • Meanwhile peel the pear and cut the top (stalk end) into a dome shape
  • Using a teaspoon scoop out the core
  • When the sugar has melted and reached a rich caramel colour pour into the foil ended drain pipe moulds and top with the butter, sharing it equally between each mould
  • Put the pear into the mould with the hollowed out end facing up and place in the oven for about 20 minutes
  • Mix the sugar into the mascarpone cheese, form into two balls
  • Remove pastry from the fridge immediately before removing pears from the oven
  • Remove the pears from the oven, place a mascarpone ball into the hollowed out core area of the pear and top with the pastry.  tuck in the edges  
  • Return to the oven for about 10 minutes or until the pastry is golden brown and puffy
  • Remove from the oven and invert onto a plate, with care as the caramel is hot.  
  • Eat whilst warm
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Filed Under: Baking, Recipes

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Comments

  1. Sally - My Custard Pie says

    January 5, 2013 at 6:50 pm

    Might have to buy some of those drainpipe things just to make this. Divine. Happy New Year….and may your phantom dinner parties become real ones 🙂

    Reply
    • GG says

      January 6, 2013 at 4:43 pm

      Thank you, the drainpipe thingys can also be used for stacking food al la posh restaurant dishes. GG

      Reply
  2. LondonBusyBody says

    January 5, 2013 at 6:58 pm

    With your recipes, I would love to attend your phanton dinner parties. Pear tartin looks delicious!

    Reply
    • GG says

      January 6, 2013 at 9:17 pm

      How kind of you! Phantom dinner parties are great to plan. GG

      Reply
  3. Hotly Spiced says

    January 5, 2013 at 9:07 pm

    Your pear tartin looks amazing. I love the colour of it – it looks very caramelised. I’ve made these before but not in individual moulds like this – I’ll have to look out for those moulds xx

    Reply
    • GG says

      January 6, 2013 at 9:18 pm

      I loved the idea of individual moulds and having the pear almost whole. GG

      Reply
  4. Lizzy (Good Things) says

    January 5, 2013 at 11:04 pm

    Pear tarte tatin, how very divine!

    Reply
    • GG says

      January 6, 2013 at 9:18 pm

      So tasty stuffed with mascarpone. GG

      Reply
  5. Lorraine @ Not Quite Nigella says

    January 6, 2013 at 12:13 am

    I was only just looking at our Christmas tree thinking that it needed to come down soon! These pear tarte tatins look lusciously divine and I love anything with puff pastry 🙂

    Reply
    • GG says

      January 6, 2013 at 9:19 pm

      Tree is now down and all the sparkle packed away. GG

      Reply
  6. Maureen | Orgasmic Chef says

    January 6, 2013 at 6:22 am

    I’ve only ever done this in a big pan but this looks AMAZING! I think I’m in love.

    Reply
    • GG says

      January 6, 2013 at 9:20 pm

      I love the individual ones, perfect for the greedy, like me! GG

      Reply
  7. Choclette says

    January 6, 2013 at 7:56 am

    Oh my, your pear tatin looks wonderful and so decadent. Stuffing the pears with mascarpone sounds like sheer bliss. This is definitely NOT what I should be reading whilst trying to rest after the Christmas excess.

    Reply
    • GG says

      January 6, 2013 at 9:21 pm

      I know what you mean, but you could always give up something else and indulge in the Tarte Tartin. GG

      Reply
  8. Denise says

    January 7, 2013 at 1:09 am

    Will have to source these drainpipe moulds – they would come in handy for a multitude of other delights. Stuffed pears with mascapone sounds delectable and loving the individual serves (no sharing) always a bonus!

    Reply
    • GG says

      January 7, 2013 at 8:05 pm

      I’m with you on the no sharing thing! GG

      Reply
  9. Vivien Burke says

    January 7, 2013 at 9:55 am

    Tarte Tartin is there anything better? I make mine in a frying pan with apples and lemon and sultanas and flame it with a bit of calvados before adding pastry and committing to the oven. Made it for some Frenchies who when tasting it paused for a ridiculously long time before proclaiming their mothers would be proud!!

    Reply
    • GG says

      January 7, 2013 at 8:15 pm

      Sounds fabulous!! I love calvados, not surprised the ‘Frenchies’ liked it. GG

      Reply
  10. jennyhammerton says

    January 7, 2013 at 5:13 pm

    Oh yum yum yum – this looks divine.

    How about hosing an “online phantom dinner party” – we can all prepare one of your recipes on the same night and skype each other – tee hee!

    Jx

    Reply
    • GG says

      January 7, 2013 at 8:16 pm

      What a fab idea, I’ll have a think about how to make that work with more recipes than just mine. GG

      Reply
  11. Andrea Mynard says

    January 7, 2013 at 8:17 pm

    This looks wonderful, bet the mascarpone is delicious in it. New to your website, it all looks so tempting! Andrea

    Reply
    • GG says

      January 8, 2013 at 7:59 am

      Thank you for taking a look at my blog. The mascarpone and pears is really good, well worth having a go at. GG

      Reply
  12. Angie@Angie's Recipes says

    January 8, 2013 at 12:57 pm

    This looks divine! Mouthwatering clicks.

    Reply
    • GG says

      January 10, 2013 at 5:21 pm

      Thank you, be great stuffed with honey, nuts and raisins. GG

      Reply
  13. Sarah, Maison Cupcake says

    January 8, 2013 at 3:49 pm

    The shine on these is amazing! Sounds like a wonderful flavour combo too.

    Reply
    • GG says

      January 10, 2013 at 5:19 pm

      The caramel is plentiful for spooning over the pear. GG

      Reply
  14. CCU says

    January 11, 2013 at 7:42 am

    What an exquisite dessert 😀

    Cheers
    Choc Chip Uru

    Reply
    • GG says

      January 12, 2013 at 4:59 pm

      Thank you, I love tarte tartin. GG

      Reply
  15. Coffee and Crumpets says

    January 12, 2013 at 12:52 am

    Oh my! Those look delicious! What gorgeous colour. Ive only ever made the big tarte tatins but these individula ones are perfect for a fancy phantom party or a real one.

    Nazneen xx

    Reply
    • GG says

      January 12, 2013 at 5:01 pm

      What would you cook for a phantom dinner party? It’s fun to play with ideas. GGxx

      Reply
  16. Minnie@thelady8home says

    January 13, 2013 at 5:14 am

    Divine, divine, divine…..Happy New year!!!!!

    Reply
    • GG says

      January 13, 2013 at 1:16 pm

      Thank you and a very Happy New year to you with all you wish for. GG

      Reply
  17. Karen (Back Road Journal) says

    January 15, 2013 at 2:28 pm

    I love tarte tartin and individual ones sound like a wonderful idea. I’ll have to see if I can find a mold like that.

    Reply
    • GG says

      January 15, 2013 at 9:05 pm

      See if you can find the moulds it’s worth the effort. GG

      Reply
  18. Jane says

    April 21, 2014 at 9:53 am

    Can anyone give me a website where I can buy the drainpipe moulds. I NEED them!!

    Reply
    • GG says

      April 21, 2014 at 11:00 am

      You can get food rings at Lakeland here’s the link http://www.lakeland.co.uk/search/food-ring/q02.r16.1 You can also get them from a professional catering suppliers here http://www.russums-shop.co.uk/search/food-ring I hope that helps. GG

      Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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