PEAR TATIN

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Pear Tatin image

Provided by Jacques Pepin

Categories     brunch, dessert

Time 1h25m

Yield Six servings

Number Of Ingredients 11

1/4 cup sugar
3 tablespoons water
3 Bosc pears (about 1 1/2 pounds)
2 tablespoons unsalted butter
2 tablespoons sliced almonds
2 tablespoons golden raisins
2/3 cup of water
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 teaspoons sugar
1 1/2 tablespoons milk

Steps:

  • For the caramel: Place the sugar and 3 tablespoons water in a heavy 10-inch skillet. Cook over medium-to-high heat for about 5 minutes, until the mixture turns a light caramel color. Remove from the heat and swirl the caramel in the skillet to cool and harden it. (If the caramel darkens too much as it continues to cook in the pan's residual heat, place the base of the skillet in cool water to stop the cooking.)
  • For the pears: Peel the pears, cut them in half lengthwise and core them. Arrange the pear halves, cut side up, on the caramel so that the pointed ends of the pears meet in the center. Add the butter and 2/3 cup water. Bring to a boil (the caramel will melt). Cover the skillet with a lid, reduce the heat to low and cook gently for about 20 minutes, checking occasionally, until all the water has evaporated and the mixture in the pan has caramelized again. (By then, the pears should be partly cooked.)
  • While the pears are cooking, make the dough: place the flour, butter and sugar in the bowl of a food processor. Process for about 10 seconds. Add the milk and process for another 10 seconds. Transfer the unformed dough onto a sheet of plastic wrap and press on it until it forms a cohesive ball. Place another piece of plastic wrap on top of the dough and roll it with a rolling pin between the two plastic sheets to create a circle about the diameter of your skillet. Refrigerate the dough (still encased in plastic) to firm it slightly.
  • After the pears have cooked for 20 minutes fill their hollow centers with the almonds and raisins. Remove the dough from the refrigerator, peel off the top sheet of plastic wrap and invert the dough on top of the pears. Peel off the remaining plastic sheet. Place the skillet in a preheated 400-degree oven for about 30 minutes. (By then, the dough should be nicely browned on top, and when you tilt the pan, there should be a rich layer of caramel in the bottom.) Set the skillet aside until serving time.
  • If the pear Tatin has cooled beyond lukewarm at serving time, rewarm it on top of the stove until the caramel is soft again (the whole mixture will move in the pan when you shake it). Not more than 30 minutes before serving, invert a serving plate on top of the dough and turn the warm tart out onto the plate. Slice into portions, serving half a pear per person.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 6 milligrams, Sugar 22 grams, TransFat 0 grams

Marris Collins
c.marris@yahoo.com

I'm definitely going to try this recipe. It looks like the perfect dessert for my next dinner party.


cornelia brown
cornelia.b41@hotmail.com

This tart looks delicious, but I don't have a tart pan. Can I use a regular pie pan instead?


Meharab Opi
opi.m30@aol.com

I'm allergic to pears. Is there a way to make this tart without pears?


Ernest Kissi
ernest_kissi@hotmail.co.uk

This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.


Adil Intzar
i.a@yahoo.com

I'm not a big fan of pears, but this tart looks so good that I might have to give it a try.


Saim Hacker
h-s@yahoo.com

This pear tatin looks delicious! I'm going to bookmark this recipe and try it out soon.


joel omondi
j12@gmail.com

I'm not sure if I have all the ingredients for this tart, but I'm going to try to make it anyway. It looks so good!


Chiamara Udoka
chiamara@yahoo.com

I'm planning to make this tart for Thanksgiving. I think it will be a great addition to our dessert table.


Minehle Mntungwa
m-minehle89@gmail.com

This tart is perfect for a fall dessert. The pears are in season and the flavors are just right.


Amal Ahmad
a.ahmad70@aol.com

I've never made a tart before, but this recipe made it easy. I'm so glad I tried it because this tart is delicious!


Ester Gonzalez
gester@hotmail.com

This pear tatin is a bit time-consuming to make, but it's worth it in the end. The results are stunning and the taste is amazing.


Rana Grana
grana-rana97@gmail.com

I'm not a big fan of pears, but I loved this tart. The pears were perfectly caramelized and the puff pastry was flaky and buttery.


Milad Ibrahimi
i22@hotmail.fr

This tart is definitely worth the effort. It's a showstopper dessert that will impress your guests.


Jakupi Safet
j.s@yahoo.com

I love the combination of pears and caramel in this tart. It's a classic flavor combination that never gets old.


Michael Hepner
hepner-michael@aol.com

This pear tatin is the perfect dessert for a special occasion.


Olwethu Vakalisa
vakalisa_o@gmail.com

I made this tart for a dinner party and it was a huge success. Everyone raved about how delicious it was.


eptix
eptix@yahoo.com

The pears in this tart were so juicy and flavorful. I used Bosc pears, but I think any type of pear would work well.


Cognito Deeznuts
c_deeznuts@hotmail.co.uk

I've made this pear tatin several times now and it's always a hit with my family and friends.


Aldar Ello
e-a@yahoo.com

I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this tart without any problems.


Madelyn loomis
madelynloomis@hotmail.com

This pear tatin was a delight! The pears were caramelized to perfection and the puff pastry was flaky and buttery. I served it with a dollop of vanilla ice cream and it was the perfect ending to a special meal.