French Pear Tarte Tatin

Portions:6
Cooking Time:1 hour 30 minutes
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Equipment

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
  • 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
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Course Dessert / Fruit / Tarts
Cuisine French
Diets Vegetarian