PEAR CRANBERRY TARTE TATIN
The sweetness of the pears balances nicely with the tart cranberries.
Provided by Martha Stewart
Number Of Ingredients 7
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
