Apple/Pear Tartin

This is a funny one. We were getting ready to roll out the puff pastry so I could make my custard tarts and realized we had one sheet too many, but it was thawed. We are having company tonight for dinner (orphan neighbors-each has a partner away), and I needed a dessert.

We were looking for a way to use the pastry and realized we had 3 pears and one apple. Light goes on….if we saute the fruit in a sugar syrup with cinnamon and nutmeg (fresh) for about 10 minutes, adding golden raisins as well, we could use it all up.

Roll out the pastry, enough to cover the baking dishes you are using, and hang over the sides. Make a caramel sauce to use later. Voila! Dessert fit for a king. This was soooo easy and my husband is the genius this time. His idea for the puff pastry.  Is it really a tartin? Only if you stretch the truth just slightly.

Reheat in the oven to get hot, put the whole dish on a plate, drizzle caramel sauce over the top and add a dollop of whipped cream on top. Works for me…now what kind of a martini shall I use? Later.