Upside down pear tart
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Upside down pear tart
  Pears    Tarts  
Last updated 6/12/2012 1:28:09 AM. Recipe ID 63382. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Upside down pear tart
 Categories: Desserts
      Yield: 6 Servings
 
      7    Firm ripe pears (about 3-1/2
           -pounds)
    3/4 c  Sugar
    1/2 c  (1 stick) butter or
           -margarine
    1/2 pk Pie crust mix OR your
           -favorite single-crust
           -recipe
    1/2 c  Heavy cream, whipped
 
  FROM:      Family Circle, 9/72
  
  A deliciously different way to make a pear tart. Caramelized fresh
  pears bake under a flaky curst. When turned out, the handsome fruit
  design shows.
  
  Pare, halve and core pears.  Slice 7 or 8 halves crosswise and on an
  angle, each into 4 or 5 slices, keeping slices intact. Arrange as
  whole halves in a 9-inch deep pie plate, rounded side down ans stem
  ends towards center; trim one pear half to a round to fit center.
  Slice remaining pears into 1/2-inch slices, arrange on top to fill
  plate.
  
  Melt 1/2 cup of teh sugar over medium-high heat in a small heavy
  skillet; continue heating until sugar caramelized and turns
  golden-brown. Remove from heat; quickly stir in butter until almost
  melted, then pour over pears.
  
  Prepare piecrust mix, following label directions or make pastry from
  your favorite single-crust recipe. Roll out to a 10-inch round on a
  lightly floured pastry board; place on top of pears. Do not attach to
  edge.
  
  BAke in 425~ oven for 30 minutes or until crust is golden and pears
  are done. (Place a piece of foil under pie in case juices should
  bubble out.) Cool on wire rack about 30 minutes. Invert onto a
  serving platter with a rim. (Pie will have formed a syrup.) With a
  baster or spoon, remove syrup to a 1-cup measure. (You should then
  have about 1/4 cup, depending on the fruit.)
  
  Melt remaining 1/4 cup sugar in a small heavy saucepan. Heat very
  slowly until sugar melts into a colorless liquid, then turns
  golden-brown color and is caramelized. Stir in the reserved fruit
  syrup from the tart. Boil the syrup rapidly until it is reduced to
  about 1/2 cup. It will be slightly thickened.  Take care it does not
  scorch as you are boiling.
  
  Just before serving, spoon warm caramel sauce evenly over tart,
  reserving 1 Tbsp.  Spoon or pipe whipped cream onto center; drizzle
  reserved caramel sauce over.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 63382 (Apr 03, 2005)

[an error occurred while processing this directive]