This is a classic recipe usually made with apples. I love it with pears. Sometimes I also add raspberries to the dish.
3 or 4 ripe and flavorful pears. I used Bartletts
2 Tablespoons fresh lemon juice
3/4 cup of white sugar
4 Tablespoons of unsalted butter
Whipped cream, optional
TARTE TARTIN PASTRY CRUST
1 cup of all purpose flour
.5 tsp salt
1 stick of cold unsalted butter
1 egg yolk
2 – 3 Tablespoons of ice water as needed
One Black Cast Iron Skillet, 10 inch
Prepare the crust: pulse the flour and salt in a Cuisinart with the metal blade. Add the butter and pulse until small pieces form. Add the egg yolk , pulse. Add the water 1 T. at a time until it pulls from the sides of the bowl. Form in to a flat disk and refrigerate for atleast an hour.
When ready to assemble roll the dough out a bit larger than the pan. Flip over the pears and tuck the sides down around the pears.
Preheat the oven to 375 degrees
Peal and quarter the pears. Sprinkle with the lemon juice to coat. Place the sugar in the pan over a low hear. When some of the sugar starts to melt begin stirring with a wooden spoon until it is all melted and begins to turn a light golden color.
Remove the pan from the heat. Arrange the pears in the pan with the rounded side down. I have messed this up more than once so remember that the pan will be flipped and you want the rounded side up for the final presentation.
Fill the center with a piece of pear and fill in where needed with smaller pieces. Or fill in with fresh raspberries.
Cut the butter into small pieces and scatter over the pears. Place back on the stove top at medium heat. Cook until the sugar turns a deep caramel color and the juices released from the fruit has nearly evaporate. 15 – 20 minutes.
Roll out the dough and cover the pears, tucking the sides DOWN INTO the pan.
Bake for 25 – 30 minuted or until the crust is golden. Remove from oven and let rest for 10 minutes. Using a knife run it around the edges of the pan. CAREFULLY place a larger plate over the pan. Using two hands and two pot holders, carefully flip the pan over releasing the tarte on to the platter.
Serve with whipped cream