I think I'll make a tarte tatin...

The Holiday season knows how to weaken the toughest of pastry chefs. From the weekend before Thanksgiving to January 2nd it is pretty much a never ending story of sugar cookies and cupcakes. A solid month of 12 hour days, 7 working days a week, and a mandatory "hard and fast" attitude. I am still pretty wet behind the ears when it comes to commercial pastry production and I have to say, while I did make it out alive, I was not left unharmed...let's for the sake of ease, leave all of the emotional bruises out of it and just focus on the new community of burns and sexy scabbed over scars. The storm cloud colored circles that have seemed to sign a long term lease to live beneathe my eyes, and the many food related stains on my favorite comfy t-shirts. I complain here, but I am not ashamed to admit that I am a little proud of my Christmas Season battle wounds, the most impactful of which, is this cold I have raging through my sleepy sinuses.

Needless to say, the last few days at work have been recovery shifts. Finding comfort in the familiarity of daily pastry production; scones, cookies, muffins, chocolate cake, and keylime pie, and finding a way to end each day with a fun new task that reminds you how grateful you are to have a job that you love. As of late that task has been a Pear Tarte Tatin. There's something homey about cooking fruit in a cast iron skillet. The below recipe is modified from Thomas Kellar's "Bouchon"

Pear Tarte Tatin


Pate Brisee
2 1/4 Cup All Purpose Flour
8oz. cold cubed butter (1/2 Cup)
1t salt
1/4 Cup cold water

For Pastry: In a stand mixer mix together the drys then add in cold butter. Mix until small balls form, then stream in cold water. Continue to mix until dough comes together. Remove from mixer and seperate into two disks. Freeze one of these disks if you only plan on making one tarte tatin, leave the other to rest for 30 min. before rolling out into slightly larger than a 10" round circle. Fold in half and set aside.

For Filling: Peel, core, and halve 10 pears. Line the bottom of a cast iron skillet with 3/4 C Sugar and 2Tbs. cubed butter. Arrange the pears (core side up) in a circular pattern on top of the sugar and butter. Heat over a medium-hot flame until sugar turns a light amber color. Make sure to move the pears around in a clockwise direction to prevent them from sticking to the bottom of the pan while the sugar caramelizes.

Once the sugar has reached the right color (slightly darker than above) remove the skillet from the heat and cover with the pastry, being careful to tuck the sides to the pastry along side and underneath the pears.

Place the skillet in a warm oven (350*) for 20-25 min, or until the top of the pastry has turned a very light golden brown.

Let the tart set for 30min. so the pears can soak up the juices, but not any longer or it will stick to the skillet.

Invert onto a serving platter and enjoy!!