Pear Tart Tatin
1 recipe nut pastry dough
1. Preheat oven to 375°F. 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.
Contributor: Eating Well, September 1997
Yield: 8 servings
Preparation Time: 0:00
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