Pear and Walnut Tarte Tatin

Name: Pear and Walnut Tarte Tatin
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 1
Cuisine: Global
Ingredients: 57 grams butter, cut up; 6 mediums firm, ripe medium DAnjou pears, peeled, cut in half and cored; 1 teaspoon ground cinnamon; 3 Tbsps lemon juice; 490 grams 1/2 package Pepperidge Farm® Puff Pastry Sheets, thawed; 1 Dash salt; 8 Tbsps sugar; 59 grams coarsely chopped walnuts; 2 Tbsps water

Pear and Walnut Tarte Tatin is a dessert that serves 1. Watching your figure? This lacto ovo vegetarian recipe has 4485 calories, 49g of protein, and 273g of fat per serving. This recipe covers 61% of your daily requirements of vitamins and minerals. A mixture of salt, water, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. If you like this recipe, take a look at these similar recipes: Pear Tarte Tatin, Pear Tarte Tatin, and Pear Tarte Tatin.

Instructions

Heat the oven to 375 degrees F. Stir the cinnamon and 2 tablespoons sugar in a small bowl.

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Cinnamon

Sugar

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Bowl

Oven

Place the pear halves into a large bowl.

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Pear

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Bowl

Add the lemon juice and toss to coat.

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Lemon Juice

Add the cinnamon-sugar and toss to coat.

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Cinnamon

Sugar

Unfold the pastry sheet on a lightly floured surface. Invert a 10-inch heavy, oven-safe skillet over the pastry sheet. Using the skillet as a template, trim the excess pastry to make a rough circle. Prick the pastry circle thoroughly with a fork.

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Frying Pan

Oven

Place the pastry circle onto a plate and refrigerate.

Heat the 10-inch heavy, oven-safe skillet over medium-high heat.

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Frying Pan

Oven

Pour the water in the center of the skillet.

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Water

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Frying Pan

Pour the remaining sugar over the water. Cook for 7 minutes or until the sugar is a deep amber color. Do not stir.

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Sugar

Water

Remove the skillet from the heat.

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Frying Pan

Add the salt and butter. Carefully tilt the skillet so that the sugar mixture and butter swirl together until well blended.

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Butter

Sugar

Salt

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Frying Pan

Let the mixture cool for 2 minutes.

Sprinkle the walnuts in the skillet.

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Walnuts

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Frying Pan

Drain the pear halves. Arrange 11 pear halves around the inside edge of the skillet, cut-side up, overlapping slightly, with the tops pointing toward the center.

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Pear

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Frying Pan

Place the remaining pear half, cut-side up, in the gap in the center of the skillet, trimming to fit, if needed.

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Pear

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Frying Pan

Cook the pears over medium heat for 10 minutes or until tender. Do not stir.

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Pear

Remove the skillet from the heat.

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Frying Pan

Place the pastry circle over the pear halves, pressing down slightly and tucking the edge in around the inside of the skillet.

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Pear

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Frying Pan

Bake for 40 minutes or until the pastry is golden brown.

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Oven

Let the tarte tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte tatin onto a serving plate.

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Wire Rack

Frying Pan

Serve immediately.

Equipment

Ingredients

Servings:

57grams

butter, cut up 6mediums

firm, ripe medium D'Anjou pears, peeled, cut in half and cored 1teaspoon

ground cinnamon 3Tbsps

lemon juice 490grams

1/2 package Pepperidge Farm® Puff Pastry Sheets, thawed 1Dash

salt 8Tbsps

sugar 59grams

coarsely chopped walnuts 2Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Tarte Tatin. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.