THE LAST COURSE CLAUDIA FLEMING RECIPES

Steps:

• Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
• Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
• Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
• Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
• Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
• Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
• When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don’t worry if some of the caramel runs out.

Steps:

• In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches.
• Bring the mixture to a simmer over medium heat, then turn off the heat and let cool.
• Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft.
• Drain the cherries, reserving the juices.
• In a large bowl, combine the pears, drained cherries and 1/4 cup of the granulated sugar and toss well.
• Mix in 1/2 cup of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup.
• Let mixture stand for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon and nutmeg.
• Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated.
• Do not allow the mixture to come together in a ball.
• Break up any large crumbs with your fingers.
• The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
• Spoon the fruit into a 9-inch baking dish or into eight 8-ounce ramekins and place them on a baking sheet.
• Evenly sprinkle the crumbs on top of the fruit.
• Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes.
• Serve hot or warm.