FA+
Shop
1781 submissions
Well, I had the day to myself to cook something, and we still had our pears we picked that we just sitting around in our downstairs refrigerator, so I gave this recipe a try!
This comes from - https://www.allrecipes.com/recipe/2.....r-tarte-tatin/
Ingredients
½ (17.3 ounce) package frozen puff pastry, thawed (used 1 pre made pie crust)
¼ cup butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup maple syrup
4 firm pears - peeled, cored, and halved, or more as needed
Directions
Preheat oven to 375 degrees F (190 degrees C).
Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
From Chris:
Well, this was certainly a learning experience for me *coughs*...and yeah, I cooked this for at least 30 minutes so that I could get my crust a bit browner, BUT....
I kind of screwed up with this one; since I put the uncooked (peeled, cored and sliced) pears right into the pie, instead of cooking them down. This, in turn, gave out a LOT of liquid...while I was able to drain it from the plate itself, of course my crust turned into a soggy mess >_<
This will more than likely be a "redo" dish, but now I know and knowing is half the battle!!! GI JOEEEEEEEEEEEEEE :p
This comes from - https://www.allrecipes.com/recipe/2.....r-tarte-tatin/
Ingredients
½ (17.3 ounce) package frozen puff pastry, thawed (used 1 pre made pie crust)
¼ cup butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup maple syrup
4 firm pears - peeled, cored, and halved, or more as needed
Directions
Preheat oven to 375 degrees F (190 degrees C).
Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
From Chris:
Well, this was certainly a learning experience for me *coughs*...and yeah, I cooked this for at least 30 minutes so that I could get my crust a bit browner, BUT....
I kind of screwed up with this one; since I put the uncooked (peeled, cored and sliced) pears right into the pie, instead of cooking them down. This, in turn, gave out a LOT of liquid...while I was able to drain it from the plate itself, of course my crust turned into a soggy mess >_<
This will more than likely be a "redo" dish, but now I know and knowing is half the battle!!! GI JOEEEEEEEEEEEEEE :p
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1805 x 1512px
File Size 1.61 MB
Comments