Pear Tarte Tatin Recipe
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About Pear Tarte Tatin Recipe:
Caramelized Pear Ginger Tart.
- 6 Ingredients
Ingredients for Pear Tarte Tatin Recipe
- 4 Bosc pears large
- 1/2 stick unsalted butter
- 1/2 cup Sugar
- 1/4 teaspoon Cinnamon
- 2 tablespoon minced ginger
- 10 inch Pâte Brisée for one tart
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Pear Tarte Tatin Recipe
STEP 01
Peel, halve, and core pears.
STEP 02
In a 9- to 10-inch heavy skillet heat butter over moderate heat until foam subsides.
STEP 03
Stir in sugar (sugar will not be dissolved).
STEP 04
Arrange pears, cut sides up, in a skillet, with the skinny end of pears pointing into the middle of the pan.
STEP 05
If you have a half of a pear left over, cut a circle out of it and place it in the middle of the skillet domed side down.
STEP 06
The pears will make a sort of flower in the skillet.
STEP 07
Cook without stirring until sugar mixture forms a deep golden caramel.
STEP 08
Cool pears completely in skillet. Sprinkle it with cinnamon and ginger.
STEP 09
Preheat the oven to 425°f and set a rack in the upper third of the oven.
STEP 10
On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick) and arrange over pears.
STEP 11
Tuck edges into the skillet around pears.
STEP 12
Bake tart in the upper third of the oven until the pastry is deep brown, 30 to 35 minutes.
STEP 13
Remove from the oven and let rest 5 minutes, but not longer.
STEP 14
Have ready a rimmed serving plate slightly larger than skillet.
STEP 15
Invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate.
STEP 16
Do this over the sink in case some juices spill.
STEP 17
This is a bit scary, but it works!
STEP 18
The trick is to do it in one very fast motion.
STEP 19
Let cool until warm, 10-15 minutes.
STEP 20
Serve tart warm with whipped cream or creme fraiche.