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Equipment
- 9-inch ovenproof skillet
- Rolling Pin
- Baster
- Large, flat serving platter
Ingredients
For the Pastry:
- 1 cup flour
- 1 tsp. salt
- 6 tbsp. butter cut into small pieces
- 2 tbsp. shortening
For the Filling:
- 2 lbs. firm pears peeled, cored, and halved lengthwise
- Juice of 1 lemon
- 1¼ cups sugar
- 6 tbsp. unsalted butter
Instructions
Make the Pastry:
- In a large mixing bowl, combine the flour and salt.
- Rub the butter and shortening into the flour with your fingertips until the mixture resembles coarse crumbs.
- Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into the flour mixture, and knead until the dough just holds together.
- Wrap the dough in plastic wrap and refrigerate.
Prepare the Pears:
- Preheat the oven to 425°F (220°C).
- To fan the pears, place them core-side down on a cutting board.
- Starting just below the stem, cut each pear into 4 lengthwise slices, leaving the stem end attached.
- Place the pears in a bowl, gently toss with lemon juice and ¼ cup of the sugar, and set aside for 20 minutes.
Caramelize the Sugar:
- Meanwhile, melt the butter in a 9-inch ovenproof skillet over medium heat.
- Add the remaining 1 cup of sugar and cook, stirring constantly, until it turns golden brown and caramelized.
- Remove the skillet from heat and stir to cool slightly, as the sugar will continue to darken off the heat.
Arrange the Pears:
- Drain the pears and place them in the skillet with the caramelized sugar, round side down, with the stems facing the center.
- Gently fan the slices out.
Prepare the Pastry:
- Roll out the dough on a floured work surface into a 10-inch round about ¼ inch thick.
- Place the dough on top of the pears, covering the edge of the skillet.
- Press the edges down between the pears and the inside of the skillet, and cut four ¼-inch steam holes in the center.
- Bake for 25 minutes or until the pastry is golden brown.
Finish and Serve:
- Remove the skillet from the oven and tilt it carefully, using a baster to draw off excess juices.
- Transfer the juices to a small saucepan and reduce over high heat until thick.
- Place a large, flat serving platter on top of the skillet and invert quickly and carefully.
- Spoon the reduced caramelized juices over the pears.
- Serve warm or at room temperature.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this Pear Tarte Tatin with a sweet dessert wine like a late harvest Riesling or a Sauternes.Nutritional Information
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 20 g | Fiber: 5 g | Sugar: 40 g | Salt: 200 mg