Apple-Pear Tarte TatinFrom unswissmiss 8 years ago
- 1 sheet puff pastry or pâte feuilletée shopping list
- 3 medium firm-ripe pears (preferably d'Anjou) shopping list
- 2 medium apples (preferably sweet-tart, such as Jonagold, Braeburn, Pinova, etc.) shopping list
- 1 Tbsp. lemon juice shopping list
- 1/2 C. sugar shopping list
- 1/4 C. water shopping list
- 2 Tbsp. unsalted butter, well chilled shopping list
- 1 Tbsp. fresh grated ginger shopping list
- 1 tsp. vanilla shopping list
How to make it
- Preheat oven to 375 F (190 C, or 175 C if using a convection oven).
- Roll out the puff pastry into an 11-inch square. Using a plate as a guide, trim the pastry to an 11-inch circle. Move the pastry to a baking sheet or a sheet of parchment paper, and chill until ready to use. (If refrigerating for a long time, cover the pastry to keep it from drying out.)
- Peel, core, and quarter pears and apples. Toss with lemon juice in a medium bowl and set aside.
- In a 10-inch oven-proof skillet over medium heat, stir the sugar with the water. Over the next 5-10 minutes, the sugar should first dissolve, then come to a boil, then darken as it begins to caramelize.
- When the sugar turns a deep golden color, remove the skillet from heat and immediately stir in the butter, ginger, and vanilla. The mixture will foam a little, and then subside.
- Arrange the pears and apples, cut side down, in concentric circles around the skillet, alternating pears with apples and covering as much of the surface as possible. If necessary, cut some of the fruit into smaller pieces to fill the center. Drizzle over any juices that have accumulated in the fruit bowl.
- Cook the fruit over medium heat for about 10-15 minutes, until the downward-facing sides are soft and carmelized.
- Using a fork, carefully turn the fruit so the uncooked sides are facing down. Continue cooking until the fruit is tender and the syrup is thick enough to coat a spoon, another 10-15 minutes.
- Take the pastry out of the refrigerator and carefully drape it over the fruit, tucking the edges around the apple and pear pieces.
- Bake the tart until the pastry is puffed and golden, 30-35 minutes in a regular oven, 20-25 minutes in a convection oven.
- Cool the tart 30 minutes in the skillet.
- With a knife, loosen the pastry from the edges of the skillet. Cover the skillet with a large serving plate. Tightly holding the two together, invert. The tart should be released onto the plate.
- Replace any pieces of fruit that have stuck to the skillet, pour over any caramel that remains in the pan, and serve.