Pear Tart Tatin Food

PEAR TARTE TATIN

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.

PEAR TARTE TATIN

Steps:

• Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

PEAR TARTE TATIN

Steps:

• For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.
• For the filling: Preheat the oven to 425 degrees F.
• Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
• Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.
• Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
• Slice tart into pieces and garnish with a dollop of sweetened mascarpone.

PEAR TARTE TATIN

Steps:

• In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so.
• Cut the pears in halves leaving the stem but withdrawing the seeds.
• In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up.
• Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes.
• While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes.
• Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
• Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
• Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
• Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
• Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
• Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.

PEAR TART TATIN

Steps:

• 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.

MAPLE-PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
• Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
• Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
• Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
• Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
• Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

PEAR AND WALNUT TARTE TATIN

Steps:

• Preheat oven to 425°F. Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. (Leave oven on.) Peel, quarter, and core pears.
• In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute. Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes. Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes.
• Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts.
• On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears. Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry. Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown.
• Have ready a rimmed serving plate slightly larger than pie plate. Let tart stand 5 minutes.
• Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate. Serve pear and walnut tart warm or at room temperature.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.