Pear Cranberry Tarte Tatin
The sweetness of the pears balances nicely with the tart cranberries.
Source: Martha Stewart Living, October/November October/November 1993
- 4 Bosc, Seckel, or Winter Nelis pears
- 1 lemon, cut in half
- 2 tablespoons unsalted butter
- 1/2 cup sugar
- 1 cup fresh or frozen cranberries
- 1 recipe Quick Puff Pastry
- Creme fraiche or whipped cream
Peel pears, sliced in half lengthwise, and core. Squeeze lemon over pears; set aside.
In a heavy skillet over medium heat, melt butter. Add sugar and stir constantly until dissolved. Cook, swirling pan, until mixture turns a deep amber. Place pears in caramel and cook over medium heat for 20 minutes, turning occasionally, until soft.
Fit 2 pear halves, cut side up, in each tart mold. Fill in gaps with cranberries. Pour remaining caramel over fruit. Let cool.
Roll out pastry to 1/8 inch thick; cut out 4 4 1/2-inch circles. Lay one over each mold, tucking in all around. Chill 1/2 hour.
Heat oven to 400 degrees. Set tart molds on a baking sheet and bake 20 to 25 minutes, or until pastry is golden brown. Let cool 10 minutes. Place a dessert plate on top of each tart, quickly invert, and serve with creme fraiche or whipped cream.