Pear Tarte Tatin
Caramelized Pear Tart
Nutrition Facts
12
233.33
61.67
6.99g
10.76%
3.67g
18.33%
5.00mg
1.67%
71.6mg
2.98%
204.89mg
5.85%
41.47g
13.82%
5.5g
22%
24.20g
2.21g
4.41%
1.33%
8%
1.33%
5%
0.67%
6%
1.33%
2.67%
1.33%
1.33%
3.33%
2.67%
2.67%
1.33%
14.00%
3.33%
Ingredients
- 8 Anjou Pears
- 1/2 c Sugar
- 2 tbsp Unsalted Butter, cubed
- 2 tbsp Water
- 1 tbsp Lemon Juice
- 1 tsp Vanilla
- 1 Puff Pastry Sheet, thawed
Preheat oven to 350 °F.
Peel, core, and slice pears to about half an inch thick.
Put the sugar and butter in an enameled cast iron pan (or any pan safe for both stovetop and oven) over medium-high heat. Stir occasionally to mix in the melting butter, then add 2 tbsp water, then simmer until sugar is melted and golden. Stir bit to ensure caramelization is even.
Add the pears, lemon juice, and vanilla and stir to coat pears. Simmer for 5-10 minutes, stirring, until most of the excess pear juice has evaporated.
Remove from heat and arrange the pears so that they are lying as flat and close together as possible.
Cut out a circle of pastry that is 1" wider than the width of the pan, then cut four or five slits to allow steam to escape. Place the circle of pasty atop the pears, tucking in the edges.
Bake 30-40 minutes or until the pastry is puffy and golden.
Allow the tart to cool for a few minutes before turning out onto a plate. Goes well with ice cream.
Peel, core, and slice pears to about half an inch thick.
Put the sugar and butter in an enameled cast iron pan (or any pan safe for both stovetop and oven) over medium-high heat. Stir occasionally to mix in the melting butter, then add 2 tbsp water, then simmer until sugar is melted and golden. Stir bit to ensure caramelization is even.
Add the pears, lemon juice, and vanilla and stir to coat pears. Simmer for 5-10 minutes, stirring, until most of the excess pear juice has evaporated.
Remove from heat and arrange the pears so that they are lying as flat and close together as possible.
Cut out a circle of pastry that is 1" wider than the width of the pan, then cut four or five slits to allow steam to escape. Place the circle of pasty atop the pears, tucking in the edges.
Bake 30-40 minutes or until the pastry is puffy and golden.
Allow the tart to cool for a few minutes before turning out onto a plate. Goes well with ice cream.