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Name: Pear Tart Tatin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Rum, Cognac, brandy or; 1 10-inch circle frozen puff; 2 tb Unsalted butter; 1/2 c Sugar; 5 (approx) med Bosc or Winter

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INGREDIENTS

1 tb Rum, Cognac, brandy or
1 10-inch circle frozen puff
2 tb Unsalted butter
1/2 c Sugar
5 (approx) med Bosc or Winter

Servings

INSTRUCTIONS

Melt butter in a 9-inch black iron frying pan over medium heat and immediately add sugar, stirring constantly with a wooden spoon. Cook until it is golden caramel in color but be sure to remove the pan from the heat before the caramel is too dark, as it will continue cooking from the pan heat. Cut the pears in half lengthwise, core and peel them, and gently toss the pears with the liqueur of your choice if used. Arrange the pears in the caramel rounded side down and pointed end towards the center. Cut four or five 1-inch slits in the center of the pastry to allow steam to escape, and lay it over the top of the pears. If youre using frozen pastry let it defrost first . Push the pastry down between the pears and the sides of the pan. This will make a nice, wavy edge as the pastry conforms to the shape of the pears. Set the tart in the middle of a preheated 400 deg F oven and bake for about 30 minutes, or until the pears are tender and the crust is browned and baked through. Remove from the oven, let stand for a minute and then invert a serving platter over the top of the pan. Lift the two together, holding the platter as tight as you can against the baking pan, and flip it over quickly so the juice doesnt splatter. If a lot of the caramel has run off, spoon it back over the pears. Serve with vanilla ice cream or creme fraiche - serves 8 From the files of Al Rice, North Pole Alaska. Feb 1994

NOTES

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Pear Tart Tatin

1 tb Rum, Cognac, brandy or
1 10-inch circle frozen puff
2 tb Unsalted butter
1/2 c Sugar
5 (approx) med Bosc or Winter

Melt butter in a 9-inch black iron frying pan over medium heat and  immediately add sugar, stirring constantly with a wooden spoon. Cook until  it is golden caramel in color but be sure to remove the pan from the heat  before the caramel  is too dark, as it will continue cooking from the pan  heat.    Cut the pears in half lengthwise, core and peel them, and gently toss the  pears with the liqueur of your choice if used. Arrange the pears in the  caramel rounded side down and pointed end towards the center.    Cut four or five 1-inch slits in the center of the pastry to allow steam to  escape, and lay it over the top of the pears. If youre using frozen pastry  let it defrost first <G>. Push the pastry down between the pears and the  sides of the  pan.  This will make a nice, wavy edge as the pastry conforms  to the shape of the pears.    Set the tart in the middle of a preheated 400 deg F oven and bake for about  30 minutes, or until the pears are tender and the crust is browned and  baked through. Remove from the oven, let stand for a minute and then invert  a serving  platter over the top of the pan. Lift the two together, holding  the platter as tight as you can against the baking pan, and flip it over  quickly so the juice doesnt splatter. If a lot of the caramel has run off,  spoon it back over the pears.    Serve with vanilla ice cream or creme fraiche - serves 8    From the files of Al Rice, North Pole Alaska.    Feb 1994

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Nutrition

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Serving Size: 1 Serving (470g)
Recipe Makes: 1 Servings

Calories: 2383
Calories from Fat: 1244 (52%)

Amt Per Serving		% DV

	Total Fat 138.2g	184 %
	Saturated Fat 87.5g	438 %
	Monounsaturated Fat 35.8g
	Polyunsanturated Fat 5.2g
Cholesterol 366.4mg		113 %
Sodium 18.7mg		1 %
Potassium 46.9mg		1 %
Total Carbohydrate 300g		88 %
	Dietary Fiber 0g	0 %
	Sugars, other 300g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2383

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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