Recipe

Tarte Tatin Aux Poires Recipe

	Loulou / All my dishes 2 years, 9 months ago A simple and delicious tart with beautiful, golden chunks of pear nestled in caramel and pastry. Prep:30m Cook:35m Servings:8	Loulou
	pear caramel

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Ingredients

2 pounds firm-ripe Bosc or Anjou pears (4 to 6)

1/2 stick (1/4 cup) unsalted butter

1/2 cup sugar

8 oz. frozen puff pastry, defrosted (or your own puff pastry, if you choose)

Directions

Peel, halve, and core pears.

In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved).

Arrange pears, cut sides up, in skillet.

Cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.)

Cool pears completely in skillet.

Preheat oven to 425°F.

Place the pastry over caramelized pears and tuck the edge around pears, down into the skillet.

Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.

Have ready a rimmed serving plate slightly larger than skillet.

As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate.

Serve tart warm or at room temperature with whipped cream, ice cream or crème fraîche.

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