With perfect timing this recipe crossed my FaceBook feed a while ago when I needed a dessert like this for a reception coming up in a couple of weeks.

The first rendition of the original recipe was sampled by QC and me and was subsequently “binned.” There was too much caramel and it was too runny. As I was making in accordance with the recipe I felt, and even told QC that this was wrong, but I persevered and it failed.

Next, I researched several other recipes, combining the parts that I thought were sensible and voila!

I cut the pears in halves and cut out the cores. I cut the apples in eighths to position three thick slices between each pear half. I did siphon off a half cup of caramel as I felt it was too “soupy”and if I cooked it down too much more the apples would disintegrate.

Apple And Pear Tarte Tatin

INGREDIENTS
1/3 cup water
2/3 cup granulated sugar
100 g butter
2 large Granny Smith apples, peeled, cut in eighths
1 large Bosch pears, peeled, quartered
2 sheets frozen butter puff pastry, slightly thawed
1 egg-yolk, beaten
½ cup water
¼ cup caster sugar
thickened cream, to serve

METHOD

1. Preheat oven to very hot, 425°F.
2. Heat an 8-inch frying pan on medium. Add sugar and water and heat, stirring, until it starts to bubble.
3. Then, simmer without stirring, for 4-5 minutes, until it begins to turn golden.
4. Add butter and swirl to mix.
5. Add apples, cut side up, firmly packed. Simmer, gently stirring and basting for 12-15 minutes, until beginning to caramelize.
6. Add pears and simmer an additional 3-5 minutes. The pears will break down faster than the apples so should be caramelized for a shorter time. (I removed some caramel at this point to remove some liquid.)
7. Brush one sheet of pastry with a little egg yolk. Place second sheet on top and press firmly to sandwich together. Roll out slightly. Place over fruit to cover, tucking excess overhang inside pan.
8. Cover handle of pan with foil, if necessary, and bake for 15-20 minutes, until pastry is golden and crisp.
9. Place a rimmed serving dish over pan. Invert pan and carefully lift pan off (remember to use an oven mitt).
10. Add the water and extra sugar to same pan. Cook, stirring, until sugar and caramel residue dissolves.
11. Bring to boil and cook, uncovered, for 3 minutes, until thickened and golden. Drizzle over tart. Serve warm with thickened cream.

Thickened Cream

1. Mix cold water with equal parts cornstarch to form a paste-like substance
2. Blend the mixture with a hand whisk to avoid clumping.
3. Heat your cream to just below boiling
4. Add the cornstarch mixture, constantly whisking.
5. Let it simmer for a few minutes until the desired thickness of the cream.
6. It will require about 2 tablespoons of the water and cornstarch mixture for about 1 cup of cream to be thickened.