To accompany your trout salad, create this beautiful dessert. The following YouTube video will show you pictures of both the salad and the dessert. Please make these and give us feedback. We would love to hear about how much you loved them.
In this video: Cutting boards from Edward S. Wohl, dishes from DeVine Corporation, dishes from Mariposa, and napkins from Dransfield and Ross.
Serves 8
- 4 pears
- 2 cups plus 2 tablespoons granulated sugar
- Kosher salt
- 1 tablespoon unsalted butter
- 1 9 inch Pate Brisee dough
To prepare the fruit: Preheat the oven to 350° F. Peel the pears, cut into quarters and remove the core.
To caramelize sugar: Add sugar to dry pan to cover bottom of tart tatin pan. Add a ½ cup water. Carefully stir, taking care to keep sugar from splashing up the side of the pan. Use clean water to wash any sugar that splashes on the sides to prevent crystallization. Place on stove over a high heat. Let sugar brown until medium caramel color, about 5 minutes. The caramel will continue to cook off the heat. Be careful-caramel is very hot and very dangerous.
To prepare the tart tatin: Layer the pear quarters round side down and fat side out onto bottom of pan in the caramel in overlapping pattern. Sprinkling with the remaining sugar and dot with butter. Set aside. Roll out dough into a circle that is an inch larger than the diameter of the pan. Lay crust over the tart filling, tucking down edges the excess along the inside of the pan. Bake until the crust is lightly brown and the caramel bubbling between the crust and pan, about 45 minutes. Set aside and let the tart tatin cool for about 5-10 minutes. Carefully cover the pan with a large plate that covers the entire pan and quickly invert the pan, turning out the tart onto the serving platter. The tart tatin is best served warm or at room temperature.
Technique:
Caramelizing sugar
Tool:
Rolling pin
Recipe:
Pate Brisee/Pie Dough