Maple-Pear Tarte Tatin Recipe

How to make it

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• Preheat the oven to 375F
• Roll out the puff pastry on a lightly floured surface to a 1/4 inch thickness. Chill the pastry until ready to use.( Or, use the sheet variety of puff pastry if you can get that in the fridge or freezer section)
• Place a 9" cast iron or oven-proof pan over medium heat. Add butter to the pan. As soon as it's melted, add brown sugar, cinnamon and nutmeg. When the sugar dissolves, add the maple syrup and stir until it bubbles. Remove from heat.
• Meanwhile, peel the pears and cut them in half lengthways and core. Leave one pear half whole and cut the remaining pear halves in half again. Put the halved pear in the center of the pan core side up. Arrange the remaining pear slices around the center pear, core side up. Put the pan over medium low heat and spoon the sugar mixture over top of the pears and continue cooking until the pears soften, basting the pears with the sauce (do not stir the pears) about 5-7 minutes.
• Remove the pan from the heat and place the puff pastry over top of the pears, tuck the pastry around the edge of the pears.
• Place the pan in the preheated oven and cook for 20 minutes, or until the pastry puffs up and is lightly golden brown.
• Let cool for 5 minutes; then invert a serving plate over the pan and carefully flip upside down (sugar and pan is hot, so be careful!)
• Serve while it's warm.