Friday, November 4, 2011

pear tart tatin


Mr. Ha's apples are pretty amazing but so too are the bartlett pears. They are so sweet on their own and make this tart tatin extra special!

Pear Tart Tatin
via Yummy Super

1/2 cup sugar
3 tablespoons cold unsalted butter, cut into small pieces
4 medium pears, peeled and sliced
1/2 flaky pastry dough recipe (i used frozen puff pastry)

Preheat oven to 400.

Roll out dough into a large circle about 11 inches in diameter. Put back in fridge to keep chilled.

In a 9 inch cast iron skillet, heat sugar and butter over med high heat. Stir with a wooden spoon until caramel thickens and becomes rich amber color. Take off heat and let cool.

Peel and slice pears, then arrange in a circular pattern over the top of the caramel.

Lay pastry dough over top of pears. Trim and tuck under excess dough. Slice a few vents into the dough to let the steam release during baking.

Bake 30-40 minutes until pastry is golden brown.

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