PEAR TARTE TATIN WITH SHORTBREAD CRUST

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Pear Tarte Tatin with Shortbread Crust image

Categories     Cake     Bake     Pear     Fall     Pastry     Boil

Yield serves: 6 to 8

Number Of Ingredients 14

for the crust
8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces
3/4 cup all-purpose flour, plus more as needed
1/4 cup sugar
Pinch of kosher salt
Zest of 1 lemon
1 large egg yolk
for the filling
3/4 cup sugar
Juice of 1/2 lemon
1 cinnamon stick
1 pint heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into pats
12 seckel pears, peeled, cored, and halved

Steps:

  • FOR THE CRUST
  • In a food processor, combine the butter, flour, sugar, salt, and lemon zest. Pulse until it looks like finely grated Parmigiano cheese. Add the egg yolk and 1 to 2 tablespoons cold water, and pulse, pulse, pulse until the mixture comes together into a ball. If it seems a bit dry, add 1 more tablespoon water and pulse a few more times.
  • Dump the mixture out onto a clean, lightly floured work surface and knead it once or twice, until it comes together in a smooth ball. Using a rolling pin, roll the dough out to an even circle, 11 to 12 inches in diameter. Transfer the dough to a baking sheet lined with plastic wrap and refrigerate for at least 45 minutes.
  • FOR THE FILLING
  • Preheat the oven to 425°F.
  • Place the sugar, 3 tablespoons water, the lemon juice, and cinnamon stick in a 10-inch ovenproof, nonstick sauté pan. Bring to medium heat and stir to combine.
  • Raise the heat to high and bring the mixture to a boil (BTB), brushing down the sides of the pan occasionally with a pastry brush dipped in water. After 7 to 8 minutes the mixture will begin to turn light brown. Swish the pan around gently to promote even cooking and cook the mixture for 1 to 2 more minutes, or until it turns a deeper amber color. Keep your eye on this and don't walk away; the sugar can burn quickly if you're not paying attention.
  • Remove the pan from the heat, add 1 tablespoon heavy cream, and whisk to combine. Discard the cinnamon stick.
  • Whisk in the butter 2 pats at a time. The mixture will bubble up, but that's okay, just be VERY CAREFUL not to let it splatter and burn you. When all of the butter has been incorporated, begin to arrange the pears in concentric circles as neatly and prettily as you can-remember, you're going to flip it out.
  • Return the pan to the stove and cook over medium heat for 20 minutes. Remove from the heat.
  • TO ASSEMBLE THE TART
  • Remove the pastry from the fridge, carefully drape it over the top of the pears, and tuck the pastry around the edges of the pan. Bake the tart for 20 to 25 minutes, or until the dough is golden brown and crispy.
  • Let the tart cool for 10 to 15 minutes, then place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and pan over, letting the tart fall gently out of the pan.
  • Place the remaining heavy cream in a medium bowl and, using an electric mixer or a whisk and good old-fashioned elbow grease, whisk the heavy cream to soft peaks. Slice the tart and serve garnished with the whipped cream.
  • DON'T FEAR THE CARAMEL!
  • Making caramel can be a little scary but once you get the hang of it, it's fun. Start by putting sugar in a large saucepan and giving yourself a couple of insurance policies-some acid, like lemon juice, and some water. These two ingredients help the caramel cook without recrystallizing or burning super-quickly.
  • Then bring the pan to medium-high heat and let it rip. When you see the sugar start to turn a shade of amber, don't walk away-things can go south very quickly and if the sugar burns, there's no recovery. Once the sugar is one shade past amber and heading toward brown, pour in the heavy cream, reduce the heat to low, and stand back-the mixture will bubble up like crazy. This is why it's really important to use a large saucepan-you don't want it to overflow when you add the cream and the mixture bubbles up. This stuff is molten!!! It can cause a really severe burn if you're not careful.
  • Once the bubbles calm down, swirl in the butter a couple pats at a time. Be sure not to add more until each addition is melted. You've made caramel!
  • ANNE ALTERNATE
  • You can totally use apples here instead of pears. I recommend Granny Smith or any other tart, firm apple. I also recommend using fruit that's not quite ripe because it's going to get really soft as it cooks.

Muhammad Naseer
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I'm not sure what went wrong, but my tarte tatin didn't turn out at all.


FFX Fighter
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I'm not sure if I did something wrong, but my tarte tatin turned out a bit soggy.


Isaac Trisha
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Overall, I thought this tarte tatin was a good dessert. It was easy to make and it tasted great.


Manohar Puri
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I would have liked this tarte tatin more if it had been served warm.


Deborah Robesky
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The crust on this tarte tatin was a bit too thick for my taste, but the pears were delicious.


Abbie M
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This tarte tatin was a bit too sweet for my taste, but it was still very good.


Monica Mitchell
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I'm not a huge fan of pears, but this tarte tatin was amazing! The combination of the pears and the caramel was perfect.


Mehedi Hassan
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This was a great recipe! The pears were perfectly caramelized and the crust was flaky and buttery.


Khan Ebad
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This tarte tatin is so easy to make and it's always a crowd-pleaser. I highly recommend it!


amdadul_10
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I love the combination of pears and almonds in this tarte tatin. It's a unique and delicious dessert.


Imranminhas Imranminhas
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This was my first time making a tarte tatin and it turned out great! The instructions were easy to follow and the dish was well worth the effort.


Tahlia obrien
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I made this tarte tatin for a dinner party and it was a huge hit! Everyone loved the combination of the sweet pears and the buttery crust.


Hacker Vai
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This pear tarte tatin was absolutely delicious! The crust was perfectly shortbread-y and the pears were caramelized to perfection. I will definitely be making this again.