PEAR TARTE TATIN RECIPE | ALLRECIPES
Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.
Provided by Bibi
Categories World Cuisine European French
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- Allow to sit 15-20 minutes, then serve warm.
Nutrition Facts : Calories 443.8 calories, CarbohydrateContent 58.1 g, CholesterolContent 15.3 mg, FatContent 22.1 g, FiberContent 5 g, ProteinContent 3.5 g, SaturatedFatContent 7.7 g, SodiumContent 274.3 mg, SugarContent 30 g
SCANDINAVIAN PEAR TART RECIPE | ALLRECIPES
This luscious dessert combines the flavors of almond, cinnamon, cardamom, cream cheese, and pear to create a tart that will not soon be forgotten!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 3 hours 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 1 9-inch tart
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.
- Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.
- Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.
- Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.
- Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 316.4 calories, CarbohydrateContent 37.8 g, CholesterolContent 62.7 mg, FatContent 16.8 g, FiberContent 1.7 g, ProteinContent 5.1 g, SaturatedFatContent 9.2 g, SodiumContent 123.7 mg, SugarContent 25.7 g
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