Pear Tarte Tatin

Have you ever made a tarte tatin? It’s classic French rustic tart, made like an upside down cake, in a cast iron skillet.

You create a caramel base at the bottom of the pan, top with sliced fruit such as apples, pears, or quince. Top again with a pastry crust, either rolled out dough or puff pastry, tuck the edges of the pastry into the pan, bake until bubbly and brown, and then carefully turn out onto a serving dish.

The result? A beautifully browned crust topped with a lovely arrangement of fruit cooked in a caramel sauce.

Pear Tarte Tatin Recipe

Ingredients

Crust:

• 1/2 cup butter (1 stick, 4 ounces)
• 1 cup all purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup full fat sour cream

Filling:

• 2 pounds firm bosc pears (about 5 pears)
• 2 Tbsp lemon juice
• 2 Tbsp sugar plus 2/3 cup of sugar
• 4 Tbsp butter
• 2 teaspoons of minced candied ginger
• Light grating of fresh nutmeg (or a dash of ground nutmeg)

Equipment needed:

• A well-seasoned 9-inch or 10-inch cast iron pan
• Rimmed serving plate or pie plate

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