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Pear Tarte Tatin
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Prep Time:
30 minutes
30 minutes
Cook Time:
55 minutes
55 minutes
Total Time:
100 minutes
100 minutes
Delicious pear Tarte Tatin - a twist on the classic caramelized upside-down apple pie from Hotel Tatin in 1800s Paris.
Ingredients:
- 2 tablespoons white sugar
- 0.5 teaspoon ground ginger
- 0.125 teaspoon ground nutmeg
- 5 firm pears
- 2 tablespoons good quality bourbon whiskey
- 4 tablespoons unsalted butter
- 0.66666668653488 cup white sugar
- 1 (15 ounce) package ready-to-use refrigerated pie crust
Instructions:
- Mix together 2 tablespoons of sugar, ginger, and nutmeg in a small bowl.
- Remove the cores from each pear half and place in a large bowl. Cut the remaining nine pear halves into thin slices lengthwise. Combine all slices with the pear halves in the bowl. Drizzle bourbon and sprinkle sugar-spice mixture over the pears, then toss until everything is evenly coated.
- In a 9-inch cast iron skillet, melt butter over medium heat. Stir in 2/3 cup sugar and salt until well combined and bubbling, about 2 to 3 minutes. Arrange one pear half, cut-side up, in the center. Fan out remaining pear slices around the center, with stem ends facing in the same direction. Fill any gaps with the remaining pear slices.
- Lower the heat to medium-low and let the pears cook without stirring until they are easily pierced with a fork and the liquid turns a beautiful golden hue, which should take around 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C) and position a baking sheet on the lower rack. Unwrap the refrigerated pie pastry and carefully unroll according to the manufacturer's directions.
- After the fruit in the skillet has been covered with pie pastry, elegantly tuck the edges in, and swiftly transfer the skillet to the preheated oven on a baking sheet. Adjust the oven temperature to 350°F (175°C) for baking.
- Bake for 28 to 30 minutes until the crust is golden brown. Remove from the oven and cover with a heat-safe plate larger than the skillet, placed upside down.
- Carefully and confidently flip the skillet contents onto the plate using oven mitts. If needed, use a spatula to adjust the placement. Add any remaining fruit and drizzle the leftover liquid over the tarte.
- Let it rest for 15 to 20 minutes before enjoying while it's warm.