This is an elegant and impressive dish. It is not difficult to make. It can be quite sweet, depending on the sweetness of the pears. Another classic variation on this is with apples. You can make this dessert without a tatin pan, but the benefit of the pan is the removable handle for use stovetop and then the oven. Serve with creme fraîche or ice cream.
Ingredients
6 Firm, Large Pears
2 Tablespoons Fresh Lemon Juice
¾ Cup Sugar
4 Tablespoons Unsalted Butter
1 Pie Pan Pastry Dough (buy a prepared variety to save time)
Instructions
Preheat oven to 375 degrees Fahrenheit
Peel the pears, cut in half (lengthwise) and core them
Place the pears in a large bowl and toss in lemon juice, then set-aside
Place the sugar in a Tatin pan (or 10-inch skillet), over low heat
When the sugar begins to melt, begin stirring until all the sugar is melted and starts to turn a pale golden colour
Remove the pan from the heat
Arrange the pear slices in the pan, closely together with the narrow ends in the centre, cut side facing up
Cut the butter into small pieces and scatter over the pears
Place the pan back on the stove at medium heat
Cook until the sugar turns a deep caramel colour and the pear juices are almost evaporated (about 15-20 minutes)
Cover the pears in the pastry dough and bake for 25-30 minutes until the crust is brown
Allow to cool for 10 minutes
Run a sharp knife around the outside edge of the dish to loosen the edges
Place a large plate over the skillet and quickly invert the tart
Allow to cool slightly and serve
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/06/french-favorites