PEAR TART TATIN
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
- In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
- Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
Nutrition Facts : Calories 475 g, Fat 22 g, Fiber 5 g, Protein 5 g
MARIO BATALI'S PEAR TART TATIN
Steps:
- Preheat oven to 375 degrees F. 4 tablespoons Butter 1/2 cup Sugar In a large ovenproof saute pan melt butter over medium-high heat. Once bubbling sprinkle in sugar. 4-5 Ripe and Firm Pears (peeled and cored and then halved lengthwise) Add pears to pan cut-side down. Cook until sugar begins to turn light golden brown. 1 Package Quality Puff Pastry (thawed) Top with puff pastry tucking edges into the pan. Transfer to preheated oven and cook for 25 minutes or until pastry is golden brown. Vanilla Ice Cream to serve Place the serving side of a larger flat platter over pan. Platter should be larger than the pan. Carefully flip platter and pan to reveal tarte. Serve with ice cream.
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