Individual Pear Tarte Tatins
Can you believe Rachael baked this dish?! She’s might be better at desserts than she says she is! This recipe makes for an easy and flavorful ending to make a perfect menu.
- 1/2 cup sugar
- Water, as needed
- 1 sheet puff pastry, defrosted and unfolded
- 1 tablespoon vanilla extract (about 1 drop per muffin cup)
- 1 lemon
- 2 pears, any variety you like, sliced
- 1 egg, beaten
Pre-heat the oven to 375ºF
In a small pot over medium heat, stir together the sugar and enough water to make it look like wet sand. Simmer until it turns to a deep golden brown. Remove from the heat and pour equal amounts into the bottom of each cup of a 6 cup muffin tin. Top with about four slices of pear, making sure they fit snugly. Top with a drop of vanilla extract and a squeeze of lemon juice. Repeat until each muffin cup is filled.
Place the puff pastry on your work surface and cut six rounds with a cookie cutter or cup that is the size of each muffin tin cup. Place a pastry round on top of each pear-filled cup, brush with the beaten egg and bake until golden brown and cooked through, about 15-20 minutes.
Pop each tarte out of the muffin cups and place upside-down on the plate (so the pears are on top). Serve with some vanilla ice cream and a sprinkling of chopped nuts to make this easy dessert look even more fancy.