Monday, October 05, 2009

Asian Pear Tatin

Weather in Sacramento this week, due to the full moon, has been quite 'welcomingly' cool.  It also means that my kitchen is cool enough at 79'F for me to handle 1 lb of butter block for the Puff Pastry!  Yes! The last time I prepared the Puff Pastry was in the early June.  Practicing what I learned in the class to make the beautiful and wonderful, amazing Puff Pastry - Tarte Tatin, Almond-Apple Diamond, Fruit Strips, and Palmiers.  All so wonderful, but the hot kitchen is not what butter block likes.  Finally, today, I made Fresh Pineapple Tatin as a test and Asian Pear Tatin.  Pineapple Tatin is one pastry that I remember and savour the taste since I was child.  There is only one place in Japan, back then, bakes them - Fujiya Bakery at Tachikawa.  I never saw the pastry made anywhere else that I've been to.  Even in the State, I have never came across once like the ones I had.  But today, I made both Pineapple Tatin and Asian Pear Tatin.  Haven't decided what to do with the rest of the puff pastry dough, yet.
I am very happy to share this photo journal as the butter block cooperated quite well throughout the process.  So, here it is my photo journal of Asian Pear Tatin.

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