Pear Tarte Tartin
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This elegant dessert is not difficult to make.
INGREDIENTS
2 (1-pound-14-ounce) cans pear halves
1 cup granulated sugar
1 tablespoon butter or margarine
1/2 package piecrust mix, pastry for 1-crust pie
1/2 cup heavy cream, chilled
2 tablespoons confectioners' sugar
Candied violets, optionalIn colander, drain pears; reserve liquid for later. Cut pears in half lengthwise; drain on paper towels.
Preheat oven to 450 degrees.
CARAMELIZE SUGAR - Sprinkle granulated sugar evenly over bottom of medium-size heavy skillet. Cook very slowly over low heat. Stir occasionally with a wooden spoon until sugar melts and becomes a light-brown syrup. (If sugar is cooked too long or at too high temperature, it will be too dark and have a burned flavor). Pour syrup into the bottom of an 8-1/2-inch round baking dish.
Arrange pears, rounded side down, spoke-fashion, on caramelized sugar. Top with second layer, rounded side up, fitting over bottom layer to fill open spaces. Dot with butter.
Bake, uncovered, 25 minutes, or just until the caramel is melted and bubbly. Let stand in baking dish on wire rack until cooled to room temperature, 1 to 1-1/2 hours.
Meanwhile, prepare pastry as package directs. On lightly floured pastry cloth, roll out to a 9-inch circle. Place on ungreased cookie sheet; prick pastry well with fork. Refrigerate 1/2 hour.
Bake pastry, at 450 degrees, 10 minutes, or until golden-brown. Cool on wire rack.
Beat cream and confectioners' sugar in medium bowl until stiff; refrigerate.
TO SERVE - Place pastry over pears. Place serving plate over top of pastry circle. Invert; remove baking dish. Press whipped cream through pastry bag with number-4 star tip in a 1-inch circle, twisting to form rosette. Form 8 rosettes around edge and a large one in the center. Garnish, if desired, with candied violets.
Makes 8 to 10 servings