Pear Tart Tatin

Although Tart Tatin recipes have been featured on this blog a few times (here, here and here), I figured, why not again with different fruit? This time we’re baking Pear Tart Tatin! Dreamy caramel, soft pears and crispy pastry, what more can you want? I borrowed this recipe from Martha Stewart with some minor adjustments. I usually worry that the fruit lets out too much liquid and it won’t be super caramel-y but I needn’t have worried on this one, the pears cook on the stove and finish in the oven. It’s a bit of standing around but you can make it in advance and just serve it at room temperature. 

This tart was perfectly caramelized. What a wonderful dessert.

Makes 1 tart about 30 cm (12 inches) in diameter

Ingredients:

• All-purpose flour, for rolling
• 1 sheet frozen puff pastry (from a 450 g package), thawed in the refrigerator
• 100 g sugar
• 8 mL cider vinegar
• 30 mL water
• 30 g unsalted butter
• Pinch of salt
• 4 firm, ripe pears, each peeled, halved, cored, and cut into 6 wedges
• Pinch of cardamon

Directions:

1. Lightly dust your work surface with flour. Roll out the puff pastry to a 30 cm square and cut into a circle. Refrigerate until required.
2. In a 30 cm cast iron skillet, combine the sugar, vinegar and water and heat on medium-low heat until golden (about 15 minutes). Stir in the butter and the salt. Add the pears in a decorative pattern and cook in the caramel uncovered for 30-40 minutes (until pears are firm but soft). Sprinkle the cardamon over the pears.
3. Meanwhile, pre-heat the oven to 375° F. When the pears are ready, add the prepared puff pastry, pushing down the edges to form a “fence”.
4. Bake covered, for 15 minutes, then remove the lid and bake an additional 15 minutes until the pastry is golden and crispy.
5. Cool in the pan for 15 minutes, then invert onto a decorative plate.

Cooking the pears for an extended period of time made the caramelization absolutely perfect.

Notes:

• My pears were rather firm so I extended the stove-top-time about 15-20 minutes from Martha’s time. This also allowed the liquid to evaporate so that the sauce is pure, dreamy caramel.
• I prefer to use all-butter puff pastry.

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