Maple Pear Tarte Tatin

My foodie friend and I, (whenever I write foodie friend, you should always assume I am talking about Megan!) Were drooling over these awesome looking tarte tatins the other day and lamenting that we didn't have suitable fry pans to cook them in. I remembered today, that my mother has a suitable pan, so I raced up to her house to borrow hers :)

The reason I decided to make this yummy dessert solast minute is because these beautiful beurre bosc pears, that I had as the centre piece on my dinner table, were moments away from being inedible. I noticed one had a big rotten spot on it tonight. I was surprised because fruit doesn't usually last very long in this house. I asked Sweetyboy why he hadn't eaten them before now? He said "I thought they were just for decoration!". Classic.

Flipping this bad boy onto the serving plate was amongst one of the scarier things I have attempted in the kitchen. Super hot cast iron fry pan, ready to splatter molten caramel all over me, plus I didn't want to chip or break my ceramic cake stand with the heavy frypan, and what would I do if the tart stuck?

As you can see we had success! Yay!

It really looks amazing. As for the taste, I can't say because I haven't actually eaten it yet! So, toodaloo!

Issue 32, page 114.

Caramel Pear Pie

The pie special in Donna hay magazine issue 38, is my go-to for a warm winter desert at the moment. I have made quite a few of them now and this one is definitely a stand out.

I must say it does generally turn out looking just like Donna's, though I always cook it longer than she says, until the top of mine is all lovely and brown like Donna's is in the picture.

Due to recipes failing in the past I have been to nervous to take it out of the oven at the time she says because it looks a little sloppy and not set. I am quite notorious for over cooking things though!

I haven't deviated from the recipe too much. A friend tried to make hers cook faster and added almond meal. I thought it was delicious, but I will let her tell you about it!

She also gave me the idea to add Black Strap Molasses. Just 2 Tbsp added to the golden syrup because it is super strong!

I loved it! But others preferred it the regular way, so each to their own.

I used a heart shaped cookie cutter for the decoration around the edge and just cut the hearts in half long-ways.

Donna Hay Magazine

Issue 38, Page 124.