Pear Tarte Tatin

1. 1

   Preheat oven to 400u00b0.

2. 2

   Coat a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Sprinkle 6 tablespoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400u00b0 for 5 minutes.

3. 3

   Place 1 1/2 teaspoons butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-inch circle.

4. 4

   Place phyllo circle in pan over pears, pressing gently. Bake at 400u00b0 for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges. Top each wedge with 1 1/2 teaspoons creme fraiche.

5. 5

   Wine note: Match this tart with Muscat de Beaumes de Venise, 2006, from Domaine Durban ($26). Filled with the unctuous fragrance of pears and sweet citrus, the wine's balanced and bright acidity is a palate-cleansing drop of gold. -Alexander Spacher

* Per serving · 4 servings · Values may vary.

No additional tips available.