Pear Tarte Tatin

Pear Tarte Tatin

5 pears, peeled, cored, cut into 1/8s

2 Tbsp butter, at room temperature

1/2 cup sugar

1 sheet puff pastry, cut into a 12″circle*

*Puff pastry is easiest bought pre made and frozen (thawed in fridge for about 3-4 hours before baking)

1. Preheat oven to 350°F. Thickly butter inside of a heavy (preferably iron) ovenproof skillet. Reserve unused butter. Sprinkle with sugar, making sure sides get covered.

2. Arrange pears, peeled side down, in a concentric circle starting at the edge of skillet. Sprinkle bits of reserved butter throughout. Cook pears on low flame until sugar melts and then turn the flame higher, continuing to cook for about 20 more minutes.

3. Roll out thawed pastry dough into a thin circle. Once syrup has caramelized take skillet off the flame and lay pastry over top of skillet. Make sure it overlaps the rim, pinching edge of dough for a secure fit.

4. Bake for about 30 minutes, until top is golden brown. Remove from oven and let rest for about 5 minutes. To invert, place a flat plate over top and quickly flip, lifting skillet and allowing remaining syrup to drip over the tarte.


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