I was torn between savory and sweet options for my giant Asian pear but in the end sweet won out. I saw this Tart Tatin recipe and even though I had the “wrong” kind of pear I figured buttery pastry + caramelized fruit = good enough for me. It also seemed pretty simple and didn’t require a whole bunch of prep or mixing.
Adapted from Martha Stewart
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup sugar
- 1 1/2 teaspoons cider vinegar
- 2 Tablespoons unsalted butter
- 3 firm, ripe Anjou or Bartlett or Asian pears, each peeled, halved, cored, and cut into 6 wedges
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.