Tuesday, October 22, 2013

Asian Pear Tart Tatin

All-purpose flour, for rolling
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1 1/2 cup sugar
4 1/2 teaspoons cider vinegar
6 tablespoons unsalted butter
24 firm, ripe Asian pears (1 ½”-2” dia typ.), each peeled, quartered, cored

Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry sheets into an 9x13 rectangle. Refrigerate until ready to use.

In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 6 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Butter pyrex 9x13 glass dish. Cover bottom with parchment. Place pear wedges in skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Move pears to glass pan, placing larger pieces around perimeter - pears should form a uniform layer.

Drape chilled pastry over pears, tucking edge under. Place second sheet over the first, again tucking edges under. Bake until pastry is golden brown, about 20-25 minutes. Let tart cool in pan, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

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