Hosting Powered By   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Pear Tart Tatin


1 recipe nut pastry dough
--small single-crust
--made with walnuts or pecans
5 ripe but firm bosc pears
3 tablespoons fresh lemon juice
3/4 cup water
2/3 cup granulated sugar
1 tablespoon butter

1. Preheat oven to 375F. 2. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a l0-inch circle. Transfer dough (still between plastic) to a baking sheet and freeze until ready to use. 3. Peel pears, cut in half lengthwise and core. In a bowl, toss with 1 tablespoon lemon juice; set aside. 4. In a heavy 10-inch ovenproof skillet, combine 1/4 cup water and sugar. Over low heat, swirl until sugar dissolves. Increase heat to medium and bring sugar syrup to a simmer. Cover and simmer for 1 minute. Uncover and cook, without stirring, until syrup turns light amber, 6 to 8 minutes. Gently swirl skillet if syrup is coloring unevenly. 5. Remove from heat and add remaining 1/2 cup water and 2 tablespoons lemon juice. (Stand back, as caramel may sputter.) Return skillet to low heat and stir until caramel has dissolved. Add butter and stir until melted. 6. Arrange pears cut-side down in the caramel in a tight circle, with 1 pear half in the center. Increase heat to medium. Cover and cook for 10 minutes. With tongs, turn pears cut-side up and increase heat to high. Cook, uncovered, until pears are tender and caramel becomes a thick glaze, about 5 minutes. Remove from heat. 7. Remove pastry from freezer and peel off plastic wrap. Lay crust over pears, turning edges under to fit. (Let the steam from the pears warm the crust until pliable.) 8. Bake for 25 to 30 minutes, or until crust is golden. Remove from oven. Place a large flat serving plate on top of the tart, quickly invert it and remove pan. Let cool for about 10 minutes before serving. Serve warm or at room temperature.


245 calories per serving; 3 grams protein; 8 grams fat (2.2 grams saturated fat); 44 grams carbohydrate; 165 mg sodium; 8 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, September 1997

Yield: 8 servings

Preparation Time: 0:00

Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.

A new Tip each time you Visit

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site

Here are some other pages you may be interested in;
This site hosted by
Ky Domains Web Services