Pear Tatin

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

60m - 75m

Yield:

8 slices

One of the most popular tarts in countless French bakeries and restaurants, a Pear Tatin is a simple recipe with only 5 ingredients. Fork-tender pears cooked in a buttery caramel sauce atop a crisp puff pastry make a beautiful presentation and are a fitting celebration of this under-appreciated Fall fruit.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

5 tablespoons unsalted butter
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
8 large pears
2 teaspoons vanilla extract
1 puff pastry sheet (1/2 package)

Directions

Melt butter in a large sauté pan which can be transferred to an oven (no plastic handles). Add sugar and turn off heat.
Peel pears, cut lengthwise in half and remove core and stem. Place cored side up into saucepan. Pack pears as they will slightly shrink as they cook.
Turn on heat to low-medium and cook for approximately 20-30 minutes until pears become fork tender. Monitor heat to ensure that the obtained caramel does not get too dark. However, near end of cooking time, caramel should be the color of honey.
After cooking for approximately 15-20 minutes turn on oven to 200°F.
Remove pears from heat and set aside.
Roll one piece of puff pastry on a lightly floured surface until large enough to cover pears.
Cut dough into a circle and place on pears. Prick a few holes with point of paring knife for steam to escape.
Place in oven and bake until puff pastry is deep golden. Do not under bake as puff pastry is best when thoroughly baked, about 25 minutes.
Remove from oven.
To protect your hands from possible spills, wear latex gloves and pot holders. Place a large serving platter on sauté pan and flip it upside down.
Remove sauté pan.
Serve immediately.