Pear Tart Tatin
Tart Tatin is a classic upside-down tart, traditionally made with apples. It is named after the Tatin sisters of France, who are credited with its creation. The glory of the dessert is the caramelized fruit; in this case, pears.
- Essential EatingWell Pie Pastry, (recipe follows)
- 5 ripe but firm Bosc pears
- 3 tablespoons lemon juice, divided
- 3/4 cup water, divided
- 2/3 cup sugar
- 1 tablespoon butter
- Prepare Essential EatingWell Pie Pastry; refrigerate as directed.
- Roll the dough on a lightly floured surface into a rough circle about 1/4 inch thick. Cut into a 10-inch circle with a sharp knife or pastry wheel (discard trimmings). Transfer to a baking sheet lined with parchment or wax paper, cover and freeze until ready to use.
- Preheat oven to 375°F. Peel pears, cut in half lengthwise and core. Toss with 1 tablespoon lemon juice; set aside.
- Combine 1/4 cup water and sugar in a heavy 10-inch ovenproof skillet. Cook over low heat, stirring, until the sugar dissolves. Increase heat to medium and bring to a simmer. Cover and simmer for 1 minute. Uncover and cook, without stirring, until the syrup turns light amber, 6 to 8 minutes. Gently swirl if it is coloring unevenly.
- Remove from the heat and add the remaining 1/2 cup water and 2 tablespoons lemon juice. (Stand back, as caramel may sputter.) Return the skillet to low heat and stir until the caramel has dissolved. Add butter and stir until melted.
- Arrange the pears cut-side down in the caramel in a tight circle, with 1 pear half in the center. Increase heat to medium. Cover and cook for 10 minutes. With tongs, turn pears cut-side up and increase heat to high. Cook, uncovered, until pears are tender and caramel becomes a thick glaze, about 5 minutes. Remove from heat.
- Lay the pastry over the pears, turning the edges under to fit. (Let the steam from the pears warm the crust until it’s pliable.)
- Bake the tart until the crust is golden, 25 to 30 minutes. Place a large flat serving platter on top of the tart; grasping platter and skillet with oven mitts, quickly invert. Remove the skillet. Let the tart cool for about 20 minutes. Serve warm or at room temperature.
Per serving: 312 calories; 10 g fat (5 g sat, 1 g mono); 44 mg cholesterol; 55 g carbohydrates; 4 g protein; 5 g fiber; 75 mg sodium; 143 mg potassium.
Nutrition Bonus: Fiber (20% daily value).
Carbohydrate Servings: 3
Exchanges: 1 fruit, 2 other carbohydrate, 2 fat
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