A classic french dessert made with the season's best fruit, this easy Peart Tarte Tatin comes together quickly with store bought puff pastry.
Keyword: pear tart, pear tarte tatin, tarte tatin
4Pearspeeled, cut in half and cored
1cupplus 3 tablespoons granulated sugar
Juice of half a lemon
1sheet puff pastrythawed
Flour for rolling out dough
Preheat oven to 425 degrees.
In a large bowl, toss the pears, 3 tablespoons sugar and lemon juice to combine. Set aside.
In a large skillet over medium heat, melt the butter and then stir in the sugar. Cook the sugar mixture, stirring constantly, until golden brown and caramelized. Turn off the heat and allow the sauce to cool slightly, the color will darken as it cools.
Place the pears in an even layer in the skillet round side down with the stems facing inward.
On a lightly floured surface, roll the dough out to approximately 11 inches. Cut off the corners to form a circle approximately 1 inch larger than your skillet.
Place dough over the pears. Tuck the edges down between the pears and sides of the skillet.
Cut 4 small holes in the top of the pastry and bake for 20-25 minutes or until golden brown and puffed up.
Place a large flat serving platter on top of the skillet and, very carefully and quickly, invert onto the platter.
Serve warm or at room temperature.
Tarte Tatin is best enjoyed soon after it's baked.