Mastering the Pear and Ginger Tarte Tatin for Two: An Exquisite Upside-Down Dessert

Embarking on a culinary adventure can be incredibly rewarding, especially when it involves transforming simple ingredients into a show-stopping dessert. This month, the Daring Bakers’ challenge, led by Korena from Korena in the Kitchen, inspired us to embrace the art of the upside-down tart with a classic tarte tatin. The task was clear: create a tarte tatin entirely from scratch, using homemade pastry and a stovetop caramel, with the freedom to choose any fruit or vegetable. This challenge was not just about baking; it was about precision, patience, and the joy of discovering how some treats truly are best enjoyed when flipped.

The Daring Bakers community offers a fantastic platform for home bakers to push their boundaries and learn new techniques. Each month brings a unique challenge, encouraging participants to step out of their comfort zones and experiment with different recipes and styles. This particular challenge was an invitation to master the quintessential French tarte tatin, a dessert famous for its caramelized fruit base and crisp pastry topping. The beauty of this recipe lies in its simplicity yet demands attention to detail, especially when it comes to achieving that perfect, glossy caramel and a beautifully golden crust.

Choosing the Perfect Flavor Profile: Pear and Ginger

When it came to selecting the star fruit for my tarte tatin, I deliberately veered away from the immensely popular apple version. While apple tarte tatin is undeniably delicious, countless recipes already exist for it, and I wanted to explore something a little less common, yet equally delightful. My initial thoughts gravitated towards bananas or even rhubarb, both of which promised intriguing results that I, personally, would have savored. However, my partner Damian’s less enthusiastic response to these suggestions prompted a re-evaluation.

After a bit of deliberation and a desire to create a dessert we would both truly enjoy, I settled on the harmonious pairing of pear and ginger. This combination offers a wonderful balance of sweet, tender fruit with a warming, spicy kick that elevates the entire dish. Pears, when caramelized, become incredibly succulent, while fresh ginger adds a layer of sophisticated warmth, cutting through the richness of the caramel and pastry. It felt like the perfect choice for a sophisticated yet comforting treat, promising a unique twist on the traditional tarte tatin experience.

The Charm of a Mini Tarte Tatin for Two

A common observation about tarte tatin recipes is their generous serving sizes, often designed to feed at least six people. While this is fantastic for dinner parties, it can be a challenge for smaller households or when you simply crave a fresh-from-the-oven dessert without the leftovers. Given that tarte tatin is undoubtedly at its best when enjoyed warm and straight from the pan, and with no dinner guests expected, the idea of a scaled-down version for two became incredibly appealing. This approach isn’t just practical; it’s also a clever strategy for practicing a little self-control – though, admittedly, it’s hard to resist going back for more of this deliciousness!

For this perfectly portioned dessert, I turned to a recent acquisition: a pair of small, cast-iron skillets. These little wonders, like these cast iron skillets, are incredibly versatile and ideal for preparing individual servings or smaller dishes. A tart baked in one of these skillets comes out at just the right size for two to share, making it an intimate and delightful dessert experience. The cast iron also ensures even heating and a beautiful caramelization, contributing to the tart’s overall perfection.

Crafting the Perfect Shortcrust Pastry

The foundation of any great tarte tatin is its pastry. While both puff pastry and shortcrust pastry are viable options, I opted for shortcrust for this recipe. For smaller portions, making a small batch of shortcrust pastry is considerably easier and less time-consuming than attempting a delicate puff pastry from scratch. Of course, convenience dictates that you could use store-bought pastry if you prefer, but the truth is, a homemade shortcrust is remarkably quick and simple to prepare, offering a superior texture and flavor that truly enhances the final dessert. There’s no real reason to skip this step, especially when the results are so rewarding.

Making shortcrust pastry involves just a few basic ingredients: flour, butter, a pinch of sugar, and a little cold water. The key is to handle the dough minimally to prevent gluten development, ensuring a tender and flaky crust. Once made, a brief rest in the fridge allows the butter to firm up and the gluten to relax, making the pastry easier to roll out. This attention to detail in the pastry is what truly elevates a homemade tarte tatin, providing a delicate contrast to the rich, soft fruit and caramel filling.

The Art of Caramelization and Pear Preparation

The baking process for this tarte tatin unfolds in two distinct stages, each crucial for achieving that characteristic golden caramel and tender fruit. First, the magic begins on the stovetop: a glistening caramel is created directly in your skillet. This requires a watchful eye, as sugar can go from perfectly golden to burnt in a matter of seconds. Once the sugar has caramelized to a beautiful amber hue, the pears are added. These slices are then gently cooked in the bubbling caramel, allowing them to soften and absorb those rich, buttery flavors.

Initially, it might seem challenging to fit all the pear slices into the pan in a single layer. However, as they cook, the pears shrink slightly, becoming more pliable and easier to arrange beautifully. This softening process is key to ensuring that the pears are tender enough once baked. After they’ve cooked down, the pears need to cool. This cooling period is important, as it helps the caramel set slightly and allows you to artfully arrange the pear slices to your liking before topping them with pastry. A clever tip for busy bakers: you can prepare the caramel and pears in the morning, then place the skillet in the fridge (without the pastry!) and continue with the bake later in the day, perfect for a fresh dessert in the evening.

Once the pears are perfectly positioned and cooled, the chilled pastry comes into play. Roll out the shortcrust dough to a thickness slightly greater than you might typically for a tart – about 5mm – and cut out a circle that’s a little larger than the diameter of your skillet. This extra pastry allows you to gently tuck the edges down between the fruit and the sides of the skillet, creating a neat seal that contains the caramel during baking and forms a beautiful crust when inverted. Then, it’s into the oven for about half an hour, until the pastry is golden brown and the caramel is bubbling invitingly.

The Grand Reveal: Flipping and Savoring

The moment of truth arrives when the tarte tatin emerges from the oven, golden and fragrant. After a brief cooling period, allowing the caramel to settle from its intense bubbling, comes the exciting inversion. With a plate (preferably one with a slight rim to catch any delicious caramel overflow) placed firmly over the skillet, a swift and confident flip reveals the masterpiece. Rearrange any pears that might have shifted during the flip, and there you have it – a perfectly baked, caramelized upside-down tart, ready to be devoured.

The result is a dessert that is truly a feast for the senses. The top, which was once the bottom, is gloriously gooey with rich, warm caramel, while the underside of the pastry remains wonderfully crisp. Each bite offers a delightful contrast: the soft, caramel-infused pears melt in your mouth, perfectly complemented by the delicate crunch of the pastry and the subtle, warming hint of ginger. This pear and ginger tarte tatin was exactly the right size for two of us to enjoy greedily, served warm with a generous dollop of vanilla ice cream. It embodies the perfect end to a romantic meal, eliminating the need for separate plates and inviting shared indulgence. Though, I must confess, having to pause to take photos did somewhat interrupt the romantic ambiance!

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Pear & Ginger Tarte Tatin For Two

A gooey, delicious pear and ginger upside-down tart that serves just two people

Author Domestic Gothess

Ingredients

Pastry

• 75 g (scant ⅔ cup) plain flour
• 15 g (2 tbsp) icing (powdered) sugar
• pinch salt
• 40 g (3 tbsp) cold butter, cubed
• 1 medium egg yolk
• ½ to 1 tbsp ice cold water

Filling

• 2 medium pears ripe but firm
• 65 g (⅓ cup) caster (superfine) sugar
• 1 tbsp water
• 15 g (1 tbsp) butter
• 1 ball stem ginger finely chopped
• 1 tbsp stem ginger syrup
• ⅛ tsp ground ginger
• ⅛ tsp ground cinnamon
• pinch salt

Instructions

• To make the pastry, mix together the flour, icing sugar and salt. Add the butter and rub in until it resembles breadcrumbs. Stir in the egg yolk then add enough ice water to bring it together into a soft dough. Wrap in clingfilm and place in the fridge while you prepare the filling.
• Peel and core the pears and cut each into 8 slices, set aside.
• Place a 15cm/6in cast iron skillet or oven proof frying pan over the heat, sprinkle the sugar evenly over the base and add the tablespoon of water. Heat, swirling the pan regularly, until the sugar has melted and turned caramel. Immediately remove from the heat and stir in the butter then the stem ginger, ginger syrup, ground ginger and cinnamon and the salt.
• Add the pear slices and stir to coat in the caramel. Return the pan to a low heat and cook, stirring regularly, for 10-15 minutes until the pears have shrunk and softened slightly but still retain their shape.
• Set aside until cool enough to handle. Meanwhile, heat the oven to 190C/375F/gas mark 5.
• Once the pears have cooled, arrange them in a single layer in the skillet. Roll out the pastry to about 5mm thick (you want it a bit thicker than you would usually roll it) and cut out a circle a couple of centimeters larger than the diameter of your skillet.
• Place the circle of pastry over the pears and tuck the edges down in between the fruit and the sides of the skillet.
• Bake for about 30 minutes until golden brown and bubbling. Remove from the oven and leave to cool for about 5 minutes – until the caramel stops bubbling.
• Place a plate (one with a bit of a rim – there will be caramel spill-over) over the top of the skillet and carefully invert the tart onto the plate, rearrange the pears if need be.
• Serve warm, with a dollop of ice cream.

Notes

1. You will need an approx 15cm/6in cast iron skillet or oven proof frying pan.

Making this pear and ginger tarte tatin was a truly enjoyable experience, a perfect blend of challenge and gratification. The satisfaction of creating such an elegant dessert from scratch, perfectly portioned for two, is immense. It’s a testament to the joy of homemade baking and the delightful discovery that sometimes, the simplest ideas, when executed with care, yield the most spectacular results. I highly recommend trying this recipe for your next special occasion or simply when you’re in the mood for an exceptional, cozy dessert. The combination of sweet pears, fiery ginger, and buttery caramel is a symphony of flavors that will surely leave a lasting impression.

I am delighted to share this delightful recipe and my Daring Bakers challenge experience with the following communities: Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday and Foodie Friends Friday.