Pear Tarte Tatin

1. 1

   Preheat oven to 375F.

2. 2

   Stir together sugar and 1/3 cup water in saucepan, and bring to a boil over high heat, swirling pan occasionally to dissolve sugar.

3. 3

   Boil syrup 5 minutes, or until it becomes amber-colored.

4. 4

   Pour caramel into 8-inch round baking pan, swirling to cover bottom completely with caramel.

5. 5

   Sprinkle pine nuts over caramel.

6. 6

   Arrange pears in circle with wide sides out, then place 1 pear quarter in center to fill hole.

7. 7

   Unfold puff pastry and trim off one-third.

8. 8

   Reserve for another use.

9. 9

   Place remaining two-thirds puff pastry over pears, trim to fit pan, then press onto edges to seal.

10. 10

    Prick all over with fork.

11. 11

    Bake 45 minutes to 1 hour, or until puff pastry is golden brown and looks dry on top.

12. 12

    Cool 20 minutes.

13. 13

    Invert tart onto serving plate and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.