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Carmelized Pear Tart in Puff Pastry
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Ingredients: | |
4 large | pears |
1/4 c | unsalted butter |
1/2 c | sugar |
1 | vanilla bean |
1sheet | puff pastry dough |
Preheat oven: 400 degrees
Pears: peel, halve, core w melon baller. Soak in water with lemon to prevent browning, drain/dry on paper towel just before placing in skillet.
Vanilla Bean: split lengthwise, scrape beans into 1/2 c sugar, mix well ( this can be done 1-2 weeks ahead, retain hull in sugar while infusing)
Carmelizing Pears: melt butter in 12" round cast iron skillet over low/moderate heat, place vanilla bean hull in an X in the middle of the skillet.
Sprinkle vanilla sugar into skillet evenly.
Arrange pears (cut side up) with necks pointing toward the X.
Cook WITHOUT STIRRING until sugar carmelizes (med brown color) around 10 minutes.
Remove fm heat
Puff Pastry: Unfold, roll out slightly wider than skillet. Carefully lay over skillet, trim off all but 1" overhang, use knife to tuck edge in around pears.
Place in oven.
Bake: up to 30 minutes, or until puff pastry is puffed and browned.
Invert onto serving plate: (this can be vert dangerous!)
CAREFULLY, place inverted serving plate over top of skillet, and with 2 potholders, grasp both the plate edge and the pan with each hand and Quickly flip the pan over, inverting the pastry onto the serving plate, with pears on top.
Serve w ice cream, use vanilla husk as garnish if desired.
Pure heaven.
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