Pear Tarte Tatin2014-09-11
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
An easy and tasty “old-favourite” recipe.
- 1 kilo(s) Plain flour, for rolling
- 1 Sheet frozen puff pastry, thawed
- 1/2 cup(s) Sugar
- 1 1/2 teaspoon(s) Cider Vinegar
- 2 tablespoon(s) Unsalted Butter
- 3 Firm ripe pears, halved, cored, and cut into 6 wedges
Preheat oven to 190°C. On a lightly floured work surface, roll puff pastry to a 30.5cm square; using a plate as a guide, cut out a 30cm round. Refrigerate until ready to use.
In a medium cast-iron or ovenproof nonstick pan, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of the pan. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove pan from heat.
Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in pan, 15 minutes. Run a knife around edge of pan, and carefully invert tart onto a serving plate. Serve warm.