Pear Tarte Tatin

upside-down caramelized pear tart

Makes 1 9-in tart · 565 kcal per serving

Ingredients

• 907 g Pear
• 45 g Lemon Juice
• 250 g White Sugar
• 85 g Unsalted Butter
• 125 g All Purpose Flour
• 6 g Salt
• 85 g Butter
• 26 g Shortening
• 45 g Water

Method

1. Pastry: Rub the butter and shortening into the flour and salt until it looks like coarse crumbs. Sprinkle in the ice water a little at a time and knead just until the dough holds together. Wrap and chill.
2. Pears: Peel, core, and halve the pears lengthwise. Set each half cut-side down and slice lengthwise from just below the stem, leaving the stem end attached, so it fans. Toss with the lemon juice and about a quarter of the sugar, and rest 20 min. Drain.
3. Caramel: Melt the butter in a 9-in ovenproof skillet over medium heat. Add the rest of the sugar and cook, stirring constantly, until deep golden and caramelized. Off the heat, stir to cool slightly; it keeps darkening.
4. Bake: Arrange the pear halves in the caramel round-side down, stems toward the center, and fan the slices; pack them tight, they shrink as they cook. Roll the dough into a 10-in round about ¼ in thick, lay it over the pears, tuck the edge down inside the skillet, and cut four steam holes in the center. Bake at 425°F / 220°C until the pastry is golden, ~25 min.
5. Finish: Tilt the skillet and draw off the excess juices with a baster; reduce them in a small pan over high heat until thick. Set a serving platter over the skillet and invert quickly. Spoon the reduced juices over the pears. Serve warm or at room temperature.