Pear Tarte Tatin

Name: Pear Tarte Tatin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 peeled ripe Anjou pears, cored and halved lengthwise; 2 Tbsps butter, divided; 1 Tbsp canola oil; 3 Tbsps crème fraîche; 5 sheets (14 x 9-inch) sheets frozen phyllo dough, thawed; 118 milliliters sugar, divided

Need a vegetarian dessert? Pear Tarte Tatin could be a tremendous recipe to try. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 245 calories. This recipe serves 6. This recipe covers 4% of your daily requirements of vitamins and minerals.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Coat a 10-inch cast-iron skillet with 1 1/2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Sprinkle 6 tablespoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized.

Ingredients you will need

Sugar

Pear

Equipment you will use

Frying Pan

Place pan in oven.

Equipment you will use

Oven

Frying Pan

Bake at 400 for 5 minutes.

Equipment you will use

Oven

Place 1 1/2 teaspoons butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Microwave

Bowl

Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture.

Ingredients you will need

Butter

Sprinkle 2 teaspoons sugar evenly over phyllo.

Ingredients you will need

Sugar

Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-inch circle.

Ingredients you will need

Butter

Sugar

Place phyllo circle in pan over pears, pressing gently.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Bake at 400 for 16 minutes or until filling is bubbly and crust is browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven, and let stand for 5 minutes.

Equipment you will use

Oven

Place a plate upside-down on top of pan; invert tart onto plate.

Equipment you will use

Frying Pan

Cut tart into 6 wedges. Top each wedge with 1 1/2 teaspoons crme frache.

Wine note: Match this tart with Muscat de Beaumes de Venise, 2006, from Domaine Durban ($26). Filled with the unctuous fragrance of pears and sweet citrus, the wine's balanced and bright acidity is a palate-cleansing drop of gold. -Alexander Spacher

Ingredients you will need

Wine