A classic French dessert, Tarte Tatin is a rustic fruit tart served upside down. Caramelized with butter and sugar in a skillet. This is the perfect Thanksgiving desert.
Ingredients:
- 4-5 ripe pears
- 1 sheet of puff pastry
- 1/2 cup (100g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- A pinch of salt
- Lemon juice from 1/2 lemon
Instructions:
- Preheat your oven to 375°F (190°C). Choose a 9-10 inch ovenproof skillet or a heavy pan that can go from stovetop to oven.
- Peel, core, and slice the pears into halves or quarters (depending on their size). Toss the pear slices in a little lemon juice to prevent browning.
- Place the butter and sugar in the skillet over medium heat. Stir occasionally until the butter melts and the sugar dissolves, forming a smooth caramel. Once it starts bubbling, let it simmer for 3-4 minutes until golden brown. Stir in the vanilla extract, cinnamon, and a pinch of salt.
- Carefully arrange the pear slices in the hot caramel, starting from the outer edge and working your way toward the center. Let the pears cook in the caramel for about 5-7 minutes, turning them occasionally, until they begin to soften and caramelize.
- Gently unfold the puff pastry and lay it over the pears in the skillet. Tuck the edges of the pastry around the pears inside the pan to cover the caramel and fruit completely.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
- Once the pastry is golden, carefully remove the skillet from the oven and let it cool for 5 minutes. Place a large plate over the skillet and, with a quick, confident motion, flip the skillet over to invert the tart onto the plate. Be cautious as the caramel will be hot!
- Let the Tarte Tatin cool slightly before slicing. Serve warm
Tip: Add a scoop of vanilla ice cream or a dollop of whipped cream!
