Pears and caramel.... yummmmmmm.
For Valentine's Day, I made a pear tart tatin for my mom and P. They loved it but I wasn't satisfied with the consistency of the caramel (too runny). I scratched that recipe and rethought the sugar/butter ratio and out came a rich, deep, sticky caramel, tender pears, and a dreamy, flaky crust. I am not exaggerating when I say... I think this is the best thing I've ever made.
- 1/2 cup sugar
- 3 tablespoons cold unsalted butter, cut into small pieces
- 4 medium pears, peeled and sliced
- 1/2 flaky pastry dough recipe (frozen puff pastry would also work well here)
Preheat oven to 400.
Roll out dough into a large circle about 11 inches in diameter. Put back in fridge to keep chilled.
In a 9 inch cast iron skillet, heat sugar and butter over med high heat. Stir with a wooden spoon until caramel thickens and becomes rich amber color. Take off heat and let cool.
Peel and slice pears, then arrange in a circular pattern over the top of the caramel.
Lay pastry dough over top of pears. Trim and tuck under excess dough. Slice a few vents into the dough to let the steam release during baking.
Bake 30-40 minutes until pastry is golden brown.
Let cool for 10 minutes. Then use a knife to make sure that the dough is not stuck to the sides of the pan. Place a plate over the top of the pan. Flip the tart onto the plate. If any pear slices remain in the pan or are misplaced during the flip, just rearrange them while the tart is warm. Serve warm or at room temperature with a generous serving of whipped cream.