Pear Tart Tatin

Name: Pear Tart Tatin
Prep time: 30 min
Total time: 1 min
Ingredients: All-purpose flour, for rolling; 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed; 1/2 cup sugar; 1 1/2 teaspoons cider vinegar; 2 tablespoons unsalted butter; 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges

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Prep Time: 30 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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All-purpose flour, for rolling1 sheet frozen puff pastry (from a 17.3-ounce package), thawed1/2 cup sugar1 1/2 teaspoons cider vinegar2 tablespoons unsalted butter3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges

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Instructions

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Step 1

Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.

Step 2

In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.

Step 3

Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.