There is always a place at my table for a dish with character, and Pear Tarte Tatin arrives with plenty. It feels festive enough for company and just as welcome on an ordinary afternoon. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 4 to 5 firm pear, peeled and cut
- One sheet frozen puff pastry thawed
- 150 grams granulated Sugar about 3/4 cup
- 4 tbs Butter
- 2 tbs water
- Vanilla ice cream for serving
Instructions
- Desserts don’t always have to be complicated! Sometimes you can make a dessert with simple ingredients and it comes out fabulous, people will think you spent hours to turn in such a show stopper. In this case tart tatin normally made with apples but in this case I made it with pear ( since it’s in season) so easy especially using a store bought puff pastry as a short cut. Make sure to tag save and share 🤗.
- Preheat oven to 350 F bake.
- Peel the pear cut in half core and cut each half in 3.
- Add the sugar to a heavy bottom pot, add 2 tablespoons of water on the outside edge and cook on medium heat to caramelize by swirling the pan around until you reach the desired color from medium to Amber it all depends on your preference.
- Turn off the heat add 4 tablespoons of butter and stir to incorporate, add the pear and stir to get coated.
- In a 10 inch cast iron skillet arrange the pears neatly so they’re hugging you can also use a cake pan.
- Now for the tricky part (kind off) roll out the puff pastry with your hands don’t overextend, place on top of skillet leaving about 1/4 inch lip hanging when cutting around the edges because you will tuck the edge inside the skillet, use the extra cuts to cover any exposed parts. Trust me no body will know, with a fork poke holes in the pastry randomly.
- Bake for 30-35 minutes bottom shelf or until pastry is cooked and golden.
- Take out of the oven,let it rest for a couple of minutes before turning carefully on a platter.
- Serve with vanilla ice cream and enjoy.