The Chew: Mario Batali Pear Tarte Tatin Recipe

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The Chew: Mario’s Pear Tarte Tatin

Mario Batali called his special guest one of the great “Renaissance men” which certainly put a smile on David Allen Grier’s face! As much as David loves to cook, he admitted that the last thing he had to eat was a leftover frozen veal dish that he served over top cheap ramen noodles! It sounds totally bizarre but it was just the bite he needed! Thankfully, David has a bit of a sweet tooth so he was thrilled to hear that he and Mario would be preparing an incredible Pear Tarte Tartin. As if a sweet pastry isn’t enough, why not add some ice cream on top? Yes please!

Click next page to get the recipe and make it yourself at home!

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The Chew: Mario’s Pear Tarte Tatin Recipe Ingredients

The Chew: Mario Batali Pear Tarte Tatin Recipe

Mario Batali’s Pear Tarte Tatin is the ultimate simple sweet, made with fresh peaches and just the right amount of dough. (manu_flickr_2010 / Flickr)

  • 1/2 C sugar
  • 1 tsp salt
  • 1 tbsp brandy
  • all-purpose flour – for dusting
  • 4 tbsp butter
  • 2-3 pods cardamom
  • 4 pears – peeled, cored quartered lengthwise
  • 1 sheet puff pastry – thawed
  • vanilla ice cream – to serve

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The Chew: Mario’s Pear Tarte Tatin Recipe Directions

  1. Preheat the oven to 375 degrees
  2. In a large ovenproof non-stick saute pan, melt the butter over medium-high heat
  3. When bubbling, add the sugar and let it brown over medium-low heat for about 5 minutes
  4. Add the cardamom pods, then stir in the salt
  5. Add the pears to the pan, cut-side down
  6. Cook until the pears start to caramelize, then flip the pears
  7. Put the pears in a circle, then remove from the heat and pour in the brandy
  8. Ignite using a lighter or by tipping the pan toward the heat a little bit
  9. Let the flame extinguish
  10. On a lightly floured surface, roll the puff pastry out to 1/4-inch thick
  11. Add the puff pastry on top of the pears, then tuck in the edges
  12. Transfer to the preheated oven and cook for 15-20 minutes, until the pasty is golden
  13. Put a slightly larger platter on top of the pan, then gently and carefully flip the pan and platter over to remove the tarte onto the platter
  14. Serve with ice cream

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