Pear Tart Tatin
This is a lovely version of one of the most famous French desserts, an upside-down apple tart created by the Tatin sisters of Orleans. Instead of the traditional pie crust dough and apples, Chef Michael Uddo substitutes puff pastry and pears.
- Unsalted Butter - 1/2 cup (1 stick), cut into 1-inch pieces
- Sugar - 2 tablespoons
- Green d’Anjou Pears - 4, peeled, cored, and cut into thin slices
- Juice of 1 lemon
- Vanilla Extract - 1-1/2 teaspoons
- Ground nutmeg - 1/4 teaspoon
- Ground cinnamon - 1/4 teaspoon
- Puff Pastry - 1 sheet, thawed
- Confectioner’s sugar for dusting - (optional)
- Vanilla ice cream - (optional)
Preheat the oven to 350 F. Meanwhile, divide the butter pieces evenly over the bottom of a 12-inch cast iron skillet. Sprinkle evenly with sugar. Combine the pears, lemon juice, vanilla, nutmeg, and cinnamon in a medium bowl and toss to coat the pears evenly. Arrange the pear slices in the skillet in an overlapping spiral with a rosette in the center. Cook over medium heat until the juices and sugar thicken and just begin to darken, about 20 minutes. Put in the oven and bake for 20 minutes, then remove from the oven.
Raise the oven temperature to 400 F. Roll out the puff pastry to a thickness of 1/4 inch. Cut a 13-inch circle from the pastry. Cover the skillet with the circle of puff pastry, tucking in the edges. Poke a few air holes in the pastry. Bake the tart for 15 to 20 minutes, or until the pastry is nicely browned. Let cool in the pan on a wire rack for 20 minutes.
To serve: Put a serving plate over the skillet. Carefully invert and release the tart. Cut into wedges. Serving options include dusting with confectioner’s sugar, or serving with a scoop of vanilla ice cream.