note to self...

I've been experimenting with making fruit pastries. I'm currently working on trying to figure out how to make a pear...er...tart-thing. It started off as a desire for something like tarte tatin, but finding only frozen puff pastry and some pearts, it evolved into something else.

The best one I've made so far looks like this:Currently, I have figured these things out when making them...
1. Cut the pears as finely as possible or you get pear juice thats kind of just floating around. Lots of juice that will run down your arms if you're not careful.
2. Resist the urge to use all of the eggwash. Using all the eggwash results in the pastry becoming like french toast (mmmm, french toast).
3. Use baking paper, not foil.
4. Do not set the oven to *grill top* in the hope that the sugar you piled on will caramelise.
5. The middle section of the grill is hotter than the outer sections.