A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.
Tarte Tatin of PearsCourse: DessertCuisine: FrenchDifficulty: Easy
2/3 cup granulated sugar
3 Tablespoons unsalted butter
1 cup pecan pieces
6 Bosc pears, firm and ripe
2 teaspoons brandy
1 sheet puff pastry (homemade or your favorite brand)
- In a small saucepan, combine the sugar and butter. Cook over medium heat for about 15 minutes, until the sugar caramelizes to a dark amber color. Pour the caramel into the bottom of a 9-inch glass pie dish, covering as much of the bottom as possible. Sprinkle the pecan pieces over the caramel.
- Preheat the oven to 400 degrees.
- Peel the pears, cut them in half lengthwise and remove the core and stem with a melon baller. Cut each half in half again. Arrange half of the pear quarters, rounded side down, and points to the center, in a circle over the caramel. Arrange the remaining pears rounded side up, and points to the center, between the pears of the bottom layer, filling the gaps. Sprinkle the pears with the brandy.
- Cut the puff pastry sheet into a 12-inch round circle, rolling it out if necessary. Place the pastry on top of the pears, tucking the excess in around the edges of the pears. Place on a center rack in the oven and bake for 55 minutes.
- Remove the tarte from the oven and let cool for 5 minutes. Place the serving platter over the top of the pie dish, and using a towel or potholder, invert the tarte quickly onto the platter. Cut into wedges and serve warm with vanilla ice cream.