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Pear Tart Tatin

Pear Tart Tatin

This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.

Everyday Food, March 2009 http://www.marthastewart.com/316388/pear-tart-tatin
3.764705
Rated
75.2941100(36)36
  • Prep Time 30 minutes
  • Total Time 1 hour, plus cooling
  • Yield Serves 8

Ingredients

    • All-purpose flour, for rolling
    • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
    • 1/2 cup sugar
    • 1 1/2 teaspoons cider vinegar
    • 2 tablespoons unsalted butter
    • 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges

Directions

  1. Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
  2. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
  3. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

Cook's Note

For ease, use a melon baller or teaspoon to scoop out the pears' cores.

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