Pear and Berry Tarte Tatin Recipe

From Dorothy McNett's Recipe Book.

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See Also: France · Pies and Tarts

Pear and Berry Tarte Tatin

1 sheet frozen puff pastry, thawed but chilled
2 pears, such as bosc
1/2 cup fresh cranberries, or other tart berries
1/2 cup sugar
2 tablespoons unsalted butter
2 tablespoons lemon juice

Preheat oven to 400 degrees. Peel, core, and slice the pears. Using a small saucepan, such as a 2 quart saucier, place the pear slices down in a circular pattern. Place the cranberries over the pears, and then sprinkle with sugar. Dot with pieces of butter and top with lemon juice. Set aside. Roll puff pastry to 1/8 inch thickness and cut into an 8 inch circle. Place pastry directly on top of fruit mixture and bake on middle rack for 30 minutes, or until pastry turns golden brown and the thickened, amber-colored caramel is bubbling around the edge. Carefully remove from oven and quickly invert onto a large plate, (preferably not totally flat, but having a slight edge so that the juices will not run all over the place!) being careful not to touch the hot caramel. Cool and serve.

Recipe created 1996-10-13.

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