Caramelized upside-down pear tart
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Caramelized upside-down pear tart
  Pears    Tarts  
Last updated 6/12/2012 1:12:16 AM. Recipe ID 40133. Report a problem with this recipe.
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      Title: Caramelized upside-down pear tart
 Categories: Desserts
      Yield: 1 Servings
      2 lb Firm-ripe Bosc pears; (3-5)
    1/2    Stick unsalted butter
    1/2 c  Sugar
    1/2 ts Cinnamon

    3/4    Stick cold unsalted butter
  1 1/4 c  Flour
      2 tb Cold vegetable shortening
    1/4 ts Salt
      2 tb Ice water; (up to 4)
  Prepare dough: Cut butter into 1/2 inch cubes. Using fingers or pastry
  blender, mix all except water until most of the mixture resembles
  coarse meal and the remainder in small, pea-sied lumps. Drizzle 2T
  ice water evenly over mixture and gently stir with a fork until
  incorporated. Test mixture by gently squeezing a small handful. Dough
  should hold together without crumbling apart. Add more water as
  necessary, 1T at a time until dough is proper consistency. Turn
  mixture onto a work surface and divide into 4 equal portions. With
  heel of hand, smear each portion once in a forward motion to
  distribute fat. Gather dough together and form it into a disk. Chill,
  wrapped in plastic, until firm--at least one hour or up to one day
  Peel, halve, and core pears. In a 9 to 10 inch ovenproof skillet or
  well-seasoned cast iron skillet, heat butter over moderate heat until
  foam subsides and stir in sugar. (Sugar will not be dissolved).
  Arrange pears, cut side up, in skillet. Sprinkle pears with cinammon
  and cook without stirring until sugar mixture forms a deep golden
  caramel. (10-25 minutes). Cool pears completely in skillet.
  Preheat oven to 425. On a lightly floured surface with a floured
  rolling pin, roll out dough into an 11 inch round (about 1/8 inch
  thick) and arrange over caramelized pears. Tuck edge in around pears.
  Bake tart in middle of oven until pastry is golden brown, 30-35
  minutes. As soon as tart is done, invert tart onto a plate slightly
  larger than the skillet.
  Serve at room temperature with whipped cream or ice cream.

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Recipe ID 40133 (Apr 03, 2005)

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