pear tarte tatin recipe
Note about the skillet: I use either a tramontana or all-clad stainless steel skillet. Nonstick pans are also possible. Cast iron can be difficult to lift and flip. This pan might not work well if you haven’t been doing much weight lifting lately. Tip: While you can prepare the pears earlier in the morning and roll the dough out earlier, it is best to bake the tart at least one hour before serving.
As the tart cools, the pears will wrinkle and tasteless good than when they were freshly baked. After rolling the dough, it should be kept in the refrigerator. However, the pears shouldn’t be refrigerated once they are cooked. This can cause the caramel to become runny. Tip for burnt pears: Don’t panic if the pears get a little too brown. After baking the tart, use a paring knife to cut a small amount of the top. I prefer the caramel and pears to be darker than they are white.
Basic ingredients for pear tarte tatin recipe
- 4 large Bosc pear (buy 5 to be safe) 1/2 stick unsalted butter 1/2 cup sugar 1/4 teaspoon cinnamon 2 Tbsp minced ginger (optional). 1 disk Pate Brisee (pie or tart dough) Make sure the dough is at least one day before baking.
- Peel, halve, and core pears
How to make pear tarte tatin recipe
- Heat butter in a 10-inch skillet over medium heat until foam subsides. Add sugar. Sugar will not dissolve. Place the pears cut side down in the skillet. The skinny end should be pointing towards the center of the pan.
- You can use half of a pear that you don’t have to cook. Cut a circle from it and place it in a skillet, domed side down.
- The pears will form a kind of flower in your skillet. Stirring is enough to make the sugar mixture a little darker than cinnamon’s color. This can take between 10 and 25 minutes depending on how large your skillet is. Allow the pears to cool completely in the skillet.
- Sprinkle the pears generously with cinnamon and ginger. Preheat the oven to 425°F. Now Place a rack in the upper third of the oven. Use a floured rolling board to roll the dough out to a thickness of 3mm on a lightly floured surface. Cut the dough to make a 12-inch circle.
- Place the dough on top of the caramelized pears. Place the edges around the pears in the skillet. Bake the pastry in the upper third of the oven for 30 to 35 minutes. Now Let the pastry cool in the oven for 5 minutes. Prepare a serving platter slightly larger than your skillet.
- After this, Place the plate on top of the skillet. With oven mitts, and the skillet still firmly pressed together keep the tart inverted onto the plate. To prevent any juices from escaping, do this over the sink.
- Although it is scary, this works. It is important to do this in a single, fast motion. Let cool until warm, 15-20 minutes. Now Serve warm with whipped cream, creme fraiche, or plain yogurt.