Pear or Apple Tarte Tatin

1. 1

   on medium heat add sugar and butter to a 12 inch nonstick pan as butter melts coat the pan with the mixture,

2. 2

   Preheat oven to 350F and thaw puff pastry dough keeping it refrigerated till ready to use.

3. 3

   Cook until the pan juices turn a caramel color and are bubbly and pears are soft when pierced by a fork cook for about 45 minutes shaking the pan around every ten minutes.

4. 4

   Remove from the pan by placing a serving plate on top of the pan flip the pan and tap the pan lightly to unmold and replace any pear slices that stick to the pan

5. 5

   While the sugar is melting start arranging the pears in a circular pattern packed in tightly at an angle, 3-5 pears can be arranged to fill the center.

6. 6

   Remove pan from heat and cover with pastry dough folding in the edges to form a crust

7. 7

   Place tart in oven for 30-40 minutes and bake till the pastry is puffed and golden colored

8. 8

   Next take the pears and peel them removing any blemishes then cut lengthwise into quarters removing the cores and end bits a quarter of the pears can be cut in half to fill in any gaps in the pan

* Per serving · 4 servings · Values may vary.

No additional tips available.