Best Pear Tatin Recipes

PEAR TARTE TATIN

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.

PEAR TARTE TATIN

Steps:

• Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
• Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
• Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.

PEAR TART TATIN

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.

PEAR TATIN

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.

APPLE, PEAR AND MACADAMIA TARTE TATIN

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
• Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
• Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
• Spoon into shallow dishes and garnish with whipped cream.

ROASTED PEAR TARTE TATIN WITH BROWN SUGAR-BALSAMIC SWIRL ICE CREAM

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
• Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
• Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
• Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
• What to drink:
• Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.

PEAR AND WALNUT TARTE TATIN

Steps:

• Preheat oven to 425°F. Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. (Leave oven on.) Peel, quarter, and core pears.
• In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute. Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes. Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes.
• Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts.
• On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears. Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry. Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown.
• Have ready a rimmed serving plate slightly larger than pie plate. Let tart stand 5 minutes.
• Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate. Serve pear and walnut tart warm or at room temperature.

PEAR TARTE TATIN WITH VANILLA AND GINGER

Steps:

• Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.
• Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.
• Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. Serve tart with whipped cream.

PEAR, APPLE AND CRANBERRY TARTE TATIN

Steps:

• This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
• To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling. Preheat oven to 375degreesF.
• To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering-take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
• NUTRITION INFORMATION: Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrate; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium. Nutrition bonus: Iron (15% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat
• TIP: Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

PEAR TARTE TATIN

Steps:

• For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.
• For the filling: Preheat the oven to 425 degrees F.
• Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
• Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.
• Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
• Slice tart into pieces and garnish with a dollop of sweetened mascarpone.

PEAR TARTE TATIN WITH SHORTBREAD CRUST

Steps:

• FOR THE CRUST
• In a food processor, combine the butter, flour, sugar, salt, and lemon zest. Pulse until it looks like finely grated Parmigiano cheese. Add the egg yolk and 1 to 2 tablespoons cold water, and pulse, pulse, pulse until the mixture comes together into a ball. If it seems a bit dry, add 1 more tablespoon water and pulse a few more times.
• Dump the mixture out onto a clean, lightly floured work surface and knead it once or twice, until it comes together in a smooth ball. Using a rolling pin, roll the dough out to an even circle, 11 to 12 inches in diameter. Transfer the dough to a baking sheet lined with plastic wrap and refrigerate for at least 45 minutes.
• FOR THE FILLING
• Preheat the oven to 425°F.
• Place the sugar, 3 tablespoons water, the lemon juice, and cinnamon stick in a 10-inch ovenproof, nonstick sauté pan. Bring to medium heat and stir to combine.
• Raise the heat to high and bring the mixture to a boil (BTB), brushing down the sides of the pan occasionally with a pastry brush dipped in water. After 7 to 8 minutes the mixture will begin to turn light brown. Swish the pan around gently to promote even cooking and cook the mixture for 1 to 2 more minutes, or until it turns a deeper amber color. Keep your eye on this and don't walk away; the sugar can burn quickly if you're not paying attention.
• Remove the pan from the heat, add 1 tablespoon heavy cream, and whisk to combine. Discard the cinnamon stick.
• Whisk in the butter 2 pats at a time. The mixture will bubble up, but that's okay, just be VERY CAREFUL not to let it splatter and burn you. When all of the butter has been incorporated, begin to arrange the pears in concentric circles as neatly and prettily as you can-remember, you're going to flip it out.
• Return the pan to the stove and cook over medium heat for 20 minutes. Remove from the heat.
• TO ASSEMBLE THE TART
• Remove the pastry from the fridge, carefully drape it over the top of the pears, and tuck the pastry around the edges of the pan. Bake the tart for 20 to 25 minutes, or until the dough is golden brown and crispy.
• Let the tart cool for 10 to 15 minutes, then place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and pan over, letting the tart fall gently out of the pan.
• Place the remaining heavy cream in a medium bowl and, using an electric mixer or a whisk and good old-fashioned elbow grease, whisk the heavy cream to soft peaks. Slice the tart and serve garnished with the whipped cream.
• DON'T FEAR THE CARAMEL!
• Making caramel can be a little scary but once you get the hang of it, it's fun. Start by putting sugar in a large saucepan and giving yourself a couple of insurance policies-some acid, like lemon juice, and some water. These two ingredients help the caramel cook without recrystallizing or burning super-quickly.
• Then bring the pan to medium-high heat and let it rip. When you see the sugar start to turn a shade of amber, don't walk away-things can go south very quickly and if the sugar burns, there's no recovery. Once the sugar is one shade past amber and heading toward brown, pour in the heavy cream, reduce the heat to low, and stand back-the mixture will bubble up like crazy. This is why it's really important to use a large saucepan-you don't want it to overflow when you add the cream and the mixture bubbles up. This stuff is molten!!! It can cause a really severe burn if you're not careful.
• Once the bubbles calm down, swirl in the butter a couple pats at a time. Be sure not to add more until each addition is melted. You've made caramel!
• ANNE ALTERNATE
• You can totally use apples here instead of pears. I recommend Granny Smith or any other tart, firm apple. I also recommend using fruit that's not quite ripe because it's going to get really soft as it cooks.

PEAR TARTE TATIN

Steps:

• Halve and core pears. Set aside one pear half. Quarter remaining pears and transfer to a large bowl. Squeeze lemon over pears and set aside.
• Combine sugar and 3 tablespoons water in an 8-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
• Place reserved pear half in center of skillet along with any reserved juices. Decoratively arrange remaining pears, cut side up, in an even layer. If fruit does not completely fill pan, tart will collapse when inverted.
• Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
• Preheat oven to 375 degrees.
• Roll out pate brisee to a 10-inch circle, about 1/8-inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
• Place pâte brisée over pears and tuck in edges. Transfer skillet to oven and bake until golden brown, about 40 minutes. Transfer to a wire rack and let cool 15 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

PEAR, APPLE & CRANBERRY TARTE TATIN

Steps:

• o prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
• Preheat oven to 375°F.
• To prepare filling: Toss pears and apple with lemon juice in a large bowl.
• Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
• Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
• Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
• Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

PEAR CRANBERRY TARTE TATIN

Steps:

• Peel pears, sliced in half lengthwise, and core. Squeeze lemon over pears; set aside.
• In a heavy skillet over medium heat, melt butter. Add sugar and stir constantly until dissolved. Cook, swirling pan, until mixture turns a deep amber. Place pears in caramel and cook over medium heat for 20 minutes, turning occasionally, until soft.
• Fit 2 pear halves, cut side up, in each tart mold. Fill in gaps with cranberries. Pour remaining caramel over fruit. Let cool.
• Roll out pastry to 1/8 inch thick; cut out 4 4 1/2-inch circles. Lay one over each mold, tucking in all around. Chill 1/2 hour.
• Heat oven to 400 degrees. Set tart molds on a baking sheet and bake 20 to 25 minutes, or until pastry is golden brown. Let cool 10 minutes. Place a dessert plate on top of each tart, quickly invert, and serve with creme fraiche or whipped cream.

PEAR TARTE TATIN

Steps:

• In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so.
• Cut the pears in halves leaving the stem but withdrawing the seeds.
• In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up.
• Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes.
• While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes.
• Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.

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.

MAPLE PEAR TARTE TATIN

Steps:

• Preheat oven to 350* Melt butter in 8" non-stick frying pan over medium heat. Add the maple syrup and arrange the pear in the base of the pan. Cook for 5-6 minutes or until soft; remove from heat. Roll out pastry dough and cut enough pastry to cover pan interior. Bake tart 20-25 minutes or until golden and puffed. Let stand 2 minutes. Invert on to plates and serve w/whipped cream or ice cream.

MAPLE-PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
• Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
• Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
• Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
• Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
• Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

PEAR TARTE TATIN

Steps:

• Sieve the flour into a bowl and rub in 100g butter until it resembles breadcrumbs. Stir in 15g sugar and 1-2 Tbsp water to form a firm dough. Chill until required.
• Grease and line the base of a 17.5cm sandwich cake tin with baking paper and place onto a baking tray.
• Heat the remaining 25g butter with the remaining 50g sugar gently in a small heavy based pan until the sugar dissolves and the mixture turns golden brown. Remove from the heat, allow to cool a little and then add the yogurt, stirring well (if the toffee hardens, continue stirring until it dissolves)
• Pour half of the sauce into the base of the lined tin, cut the pears into quarters and arrange over the toffee, packing in well. Pour over the remaining toffee.
• Roll out the pastry on a floured surface slightly larger than the tin and place over the pears, tucking in at the sides and cook in a preheated oven, Gas 6,200 C for 25-30 minutes until the pastry is golden.
• Allow to cool a little then place a plate on top of the tin and turn the tart out so that the pears are on the top. Serve with extra toffee yogurt.