DECEMBER 31 2015: PEAR TARTE TATIN
For The Crust:
¾ Cup Flour
Pinch Of Salt
Zest Of 1 Lemon
1 Large Egg Yolk
8 Tbs Cold Butter (1 Stick) Cut Into Small Pieces
In a food processor combine everything but the egg yolk and water.
Pulse until the mixture resembles grated cheese. Add the yolk and 1 Tbs cold water.
Pulse until the mixture comes together, adding a bit more water if necessary.
Dump the dough out on a floured surface and kneed a few times to bring it together.
Use a rolling pin to roll out the dough to about a 12” round.
Place on a parchment lined cookie sheet and refrigerate for at least 45 minutes.
For The Filling:
¾ Cup Sugar
3 Tbs Water
Juice Of ½ A Lemon
1 Cinnamon Stick
1 Tbs Heavy Cream
4 Tbs (½ Stick) Butter, Cut Into Pats
Peeled, Halved And Cored Pears (Enough To Cover The Pan You Are Using)
Put the sugar, water, lemon juice and cinnamon in a 10-inch, non-stick, oven-safe sauté pan.
Bring to medium heat and stir until the sugar dissolves.
Raise the heat to high and bring to a boil, brushing down the sides of the pan periodically with a brush
dipped in water to keep the sides clean. After 6-7 minutes, the mixture will start to turn light brown.
Swish at this point to help things cook evenly, for about 1 or 2 more minutes.
The mixture will turn dark amber. Be careful to not let it get too dark!
Remove the pan from the heat and carefully mix in the cream. There will be some bubbling.
Take out the cinnamon stick and whisk in the pats of butter, one at a time.
Arrange the pears in the pan, cut side up.
Return the pan to medium heat and cook for 20 minutes to soften the pears.
Remove the pan from the heat.
Take the dough out of the oven and place it over the pan, tucking the edges in the pan.
Place in a 425 degree oven for 20-25 minutes until the crust is golden brown. Let the tart cool for 10 to 15 minutes.
Place a serving plate or platter over the pan and carefully flip. Remove the pan, leaving the tart on the plate.
Serve with whipped cream or ice cream.