RISE & SHINE KAUT43 OKC
I have been doing a lot of savory on the In The Kitchen With Scotty cooking segments of “Rise & Shine” lately so I thought it time to knock out something sweet. With the cold week that Emily is forecasting for us, this warm and seasonal treat will be sure to make everyone happy. If it’s just you and a couch on a Saturday night… even better!
Fall is a great time for pears! With some pretty heavy holidays coming up, finding a seasonal dessert for your next gathering can be beautiful, tasty, and of course a classic when it comes to my take of a classical tarte-tatin. Pear, caramel, and hazelnuts are always a winner together! Enjoy!
Pear & Hazelnut Tarte-Tatin Serves 8-10
Rough Puff Pastry
3 cups bread flour
1 1/2 cups (3 sticks) FROZEN butter
A good pinch of Kosher salt (if you use salted butter omit this step)
1 1/4 cups ice water
In a large mixing bowl add the flour and salt. Stir to mix in.
With a box grater and one frozen stick at a time, hand grate the butter into the flour. Toss the grated butter lightly into the flour and repeat with one more stick of butter.
Pour in the ice water, and with your hands gently toss the mixture together to form a dough. To much “hand” melts the butter… so keep the formation light and fast.
Turn the dough out onto a lightly floured surface and begin to roll out into a rectangle about 1/2” thick. Always keeping the dough, pin, and surface floured to prevent sticking.
Grate the third and last stick (1/2 cup) of butter onto the surface of your rectangular dough. Bring in one end of the dough and fold it to the center. Bring the other end of the dough and bring to the center where both ends are touching. Fold over half of the dough onto the other half. Roll the dough out once more to a 1/2” thick and even rectangle. Repeat the folding ends to the center once more but do not roll out. Cover the dough in plastic wrap and chill for 15 minutes.
Remove the dough back the floured work surface and roll out to a rectangle, bring in the ends, fold on top of each other, wrap it back up and chill again. The reason for this is to create as many buttery layers as possible while keeping the butter inside COLD. Chill for 15 minutes.
Remove the dough and roll it out into a circle 1/4” thick. Whatever pan you are going to use to bake your tarte-tatin, place it on top of the dough (make sure the bottom is clean and not hot). With a knife cut out the outline from the bottom of the pan. Remove or save the scraps (makes a great crescent roll ;-) ). Place the round cutout onto a cookie sheet lined with parchment paper. Place the pan in the freezer and allow to freeze while you’re making the tart-tatin. You will remove this frozen top when you’re ready to finish baking the tarte-tatin.
Rough Puff Pastry
2 cups sugar
1/2 cup water
1/2 vanilla bean, split
1 tablespoon fresh lemon juice
3 tablespoons salted butter
4-5 firm Bosc Pears peeled cored and halved
1/2 cup Hazelnuts, roasted peeled and chopped
In a large round, high-sided, ovenproof skillet, add the sugar. Next, scrape out the “Caviar” from the vanilla bean and add it to the sugar. Add the water followed with the lemon juice and begin to heat. Give the syrup a few stirs just enough to ensure that the sugar has dissolved then do not touch it again until caramelization starts to happen.
When the syrup starts to turn a light amber color, and using a wooden spoon, begin to gently work the syrup by stirring and keeping it moving. Once it has reached a golden color cut off the heat and continue stirring. The syrup will continue to caramelize but with removing the heat and working the mixture you will slow down the process before it gets to the “BURNED” phase.
While stirring and once the caramel has stopped cooking, add the salted butter one tablespoon at a time and mix in completely.
Lay in the peels, cored and halved pears into a star pattern. Fill in the gaps with the remaining pear by cutting them to fit. Sprinkle in the toasted and chopped hazelnuts.
Preheat your oven to 425 degrees. Remove the cut round puff pastry from the freezer and carefully place it on top of the pears. Brush the top with egg wash (yes I know you will not be able to see the shine of it once it flips out.. but I can't stand not brushing pastry with an egg wash before hitting the oven!) And place the pan into the preheated oven.
Bake the tarte-tatin for 20-25 minutes or until it starts to brown. Turn the oven temp down to 350 degrees and continue capping for 20-25 to cook the pears.
Remove the tarte-tatin from the oven and let it rest 5 minutes. Run a paring life around the edges of the pan, then carefully….oh so carefully… invert the tarte-tatin onto a platter.
Slice as you would any other tarte, and serve with fresh whipped cream.