The Pear Tarte Tatin Recipe Pears are an easy substitute for apples, but will take longer to cook. Use pears that are ripe but still holding their shape Comice pears are a good choice.
Chilling time:
40–45 mins
Special equipment:
9–10in (23–25cm) ovenproof pan or Tatin dish
Ingredients:
For the pastry
1 cup all-purpose flour,
plus extra for dusting
2 large egg yolks
1 1⁄2 tbsp sugar
pinch of salt
5 tbsp unsalted butter, softened
For the filling:
9 tbsp unsalted butter
3⁄4 cup sugar
12–14 pears, total weight 51⁄2lb (2.4kg), peeled,
halved, cored, and rubbed with lemon halves
crème fraîche, to serve (optional)
Method:
1 For the pastry, sift the flour into a large bowl and make a well in the center. Put the egg yolks, sugar, and salt in the well. Add the butter and 1 tablespoon of water. Using your fingertips, work the ingredients in the well until thoroughly mixed. Work the flour into the mixture until coarse crumbs form.
2 Press the dough into a ball. Flour the work surface and knead the dough for 2 minutes, until smooth. Wrap in plastic wrap and chill for about 30 minutes, until firm.
3 Melt the butter in the frying pan. Add the sugar and stir it together. Cook over medium heat, stirring, until caramelized to a deep golden brown, about 3–5 minutes. Remove from the heat and let cool.
4 Arrange the pear halves on their sides in the pan with the tapered ends toward the center of the pan. Cook the pears over high heat for 20–30 minutes, until caramelized. Turn once to caramelize on both sides. The pears should be tender but still retain their shape, and very little juice should remain.
5 Take the pan from the heat and cool for 10–15 minutes. Preheat the oven to 375°F (190°C). Roll out the pastry to a round 1in (2.5cm) larger than the pan. Drape it over the pan and tuck the edges around the pears. Bake for 20–25 minutes.
6 Cool to tepid, then set a plate on top, hold together, and invert. Spoon some caramel over the apples. Serve with crème fraîche.
PREPARE AHEAD:
The tart can be baked 6–8 hours ahead and warmed briefly on the stove before unmolding.
BAKER’S TIP:
Pears may produce more liquid than apples and so take longer cook in the caramel until the liquid has evaporated. Make sure very little liquid remains or the Tatin may be soggy.
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| Pear Tarte Tatin Recipe |
