Pear Tarte Tatin

Pear Tarte Tatin Recipe

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About Pear Tarte Tatin Recipe:

Caramelized Pear Ginger Tart.

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  • 6 Ingredients
Ingredients
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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
Nutrition
  • 24g Fat(21.06%)
  • 7g Protein(6.12%)
  • 73g Carbs(64.80%)
  • 9g Fiber(7.78%)
  • Other(0.24%)
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

Directions

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.