Pear Tarte Tatin Recipe

step 1

• STEP 1.Peel, halve, and core pears.

step 2

• STEP 2.In a 9- to 10-inch heavy skillet heat butter over moderate heat until foam subsides.

step 3

• STEP 3.Stir in sugar (sugar will not be dissolved).

step 4

• STEP 4.Arrange pears, cut sides up, in a skillet, with the skinny end of pears pointing into the middle of the pan.

step 5

• STEP 5.If you have a half of a pear left over, cut a circle out of it and place it in the middle of the skillet domed side down.

step 6

• STEP 6.The pears will make a sort of flower in the skillet.

step 7

• STEP 7.Cook without stirring until sugar mixture forms a deep golden caramel.

step 8

• STEP 8.Cool pears completely in skillet. Sprinkle it with cinnamon and ginger.

step 9

• STEP 9.Preheat the oven to 425°f and set a rack in the upper third of the oven.

step 10

• STEP 10.On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick) and arrange over pears.

step 11

• STEP 11.Tuck edges into the skillet around pears.

step 12

• STEP 12.Bake tart in the upper third of the oven until the pastry is deep brown, 30 to 35 minutes.

step 13

• STEP 13.Remove from the oven and let rest 5 minutes, but not longer.

step 14

• STEP 14.Have ready a rimmed serving plate slightly larger than skillet.

step 15

• STEP 15.Invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate.

step 16

• STEP 16.Do this over the sink in case some juices spill.

step 17

• STEP 17.This is a bit scary, but it works!

step 18

• STEP 18.The trick is to do it in one very fast motion.

step 19

• STEP 19.Let cool until warm, 10-15 minutes.

step 20

• STEP 20.Serve tart warm with whipped cream or creme fraiche.

step 21