Pear Tarte Tatin
Yield: 1 12 inch tart
Prep Time: 30 minutes
cool Time: 50 minutes
INGREDIENTS
8-10 ripe pears (Bartlett or Anjou)
1 cup granulated sugar
1/2 cup unsalted vegan butter
1/2 cup water
1 sheet of puff pastry (store-bought or homemade)
Pinch of salt
RECIPE
Preheat your oven to 375°F (190°C).
Peel the pears, cut them in half, and remove the cores. You can choose to leave them whole or cut them into wedges, depending on your preference.
In a 12-inch oven-safe skillet, melt 1/2 cup of butter over medium heat. Once the butter is melted, add 1 1/4 cups of granulated sugar and a pinch of salt. Stir occasionally, add 1/2 cup water and let the mixture cook until it turns into a deep amber caramel. This may take about 10-15 minutes.
When the caramel is ready, remove the skillet from the heat. Be cautious, as the mixture will bubble up.
Arrange the pear halves or wedges, cut-side down, in the caramel, fitting them tightly together.
Place the skillet in the preheated oven and bake for a first round for 20 minutes until the apples are slightly golden.
Take out of the oven and roll out the puff pastry sheet to a size slightly larger than your skillet. Gently place it over the pears and tuck in the edges around the pears.
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Remove the skillet from the oven and let it cool for about 5 minutes.
Carefully place a serving plate over the skillet and, holding both the skillet and the plate, quickly and confidently invert the tarte tatin onto the plate. Be cautious as the caramel will be hot.
Serve the pear tarte tatin warm as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy!
Bon appétit!
