PEAR TARTE TATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 5
Steps:
- Halve and core pears. Set aside one pear half. Quarter remaining pears and transfer to a large bowl. Squeeze lemon over pears and set aside.
- Combine sugar and 3 tablespoons water in an 8-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
- Place reserved pear half in center of skillet along with any reserved juices. Decoratively arrange remaining pears, cut side up, in an even layer. If fruit does not completely fill pan, tart will collapse when inverted.
- Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
- Preheat oven to 375 degrees.
- Roll out pate brisee to a 10-inch circle, about 1/8-inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
- Place pâte brisée over pears and tuck in edges. Transfer skillet to oven and bake until golden brown, about 40 minutes. Transfer to a wire rack and let cool 15 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.
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kai stamper
[email protected]Delicious!
Amran Saraj
[email protected]This tart was a hit at my dinner party! The pears were perfectly caramelized and the puff pastry was cooked to perfection. I will definitely be making this again!
Alamin Hossin
[email protected]I've made this Pear Tarte Tatin countless times and it never disappoints! The recipe is so easy to follow and the results are always impressive. The pears caramelize beautifully and the puff pastry is golden and flaky. I love serving this tart warm w