Time
0 min
Serving
8 persons
Calories
444
This pear tarte Tatin is based on a classic French dessert, which is essentially an upside-down apple pie. In this version, pears are caramelized in an oven-safe skillet in a mixture of sugar and butter, then covered with a crust and baked in the oven.
Ingredients
- white sugar: 2 Tbsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.125 tsp
- firm pears, peeled and cut in half: 5 piece
- good quality bourbon whiskey: 2 Tbsp
- unsalted butter: 4 Tbsp
- white sugar: 0.66667 cup
- pinch salt: 1 piece
- ready-to-use refrigerated pie pastry: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
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Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
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Melt butter in a 9-inch cast iron skillet over medium heat. Add 2/3 cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
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Reduce the heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
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Remove the skillet from the heat. Place pie pastry over fruit and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
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Bake until crust is brown, 28 to 30 minutes. Remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
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Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
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Allow to sit for 15 to 20 minutes, then serve warm.
