Pear Tarte Tatin


5 ounces sugar
2 pounds firm, but ripe pears, such as William
1/4 teaspoon ground cinnamon or cloves; optional
3 tablespoons plus 1 tsp. butter
8 ounces frozen puff pastry, defrosted


Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.
Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.
Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.
Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.
Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream.


2.0 servings


Wednesday, March 17, 2010 - 4:36am



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