Yesterday was my birthday and we were invited over to the Parrets to finish up the roasted pork and lift a few glasses in celebration.
I got flowers from my husband in the morning.
And from our son in the afternoon
The pears in the fruit bowl were starting to send me accusatory looks, so I made a pear tarte tatin with my new Emile Henry pan to share with the Parrets, Chantal and Antonio. I was going to follow Jamie Oliver’s recipe but I didn’t have any Calvados and couldn’t be bothered going to the store, so I winged it.
Pear Tarte Tatin
5-6 pears, quartered and cored
1/2 cup sugar
4 tbsp water
1 tbsp cognac
Seeds of one vanilla bean
Pre-rolled pie crust (pate brisee)
Caramelize the sugar, water, cognac and vanilla in the bottom of the tarte tatin pan. Place the empty vanilla bean pod in the center on the bottom of the pan, then layer with the pears.
Place the pie crust on top and push down the edges on the sides, into the pan, with a wooden spoon. Bake for 25-30 minutes at 375 F. Remove from the oven, put the serving plate portion of the tarte tatin pan on top, then flip.