Baked Pear Tarte Tatin

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

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• 2

  For the crust: Place flour and sugar in a food processor and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together.

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  Ingredients

  • 2 1/2 Cup all-purpose flour

  • 2 Tablespoon sugar

  • Tablespoon butter, chilled

  • 8 Tablespoon cold water

• 3

  Form a round with the dough, wrap in plastic and let it cool in the refrigerator.

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• 4

  While dough cools, make the caramel sauce. In a sauce pan, add 1/4 cup granulated sugar and 1/4 cup butter. Cook butter and sugar until it becomes a dark caramel, a couple minutes.

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  Ingredients

  • 1/4 Cup granulated sugar

  • 1/4 Cup butter

• 5

  Pour caramel in the bottom of 10 inch deep cake pan. While the caramel is still hot, arrange pear wedges in a fan formation covering the caramel.

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  Ingredients

  • 8 Whole Bartlett Pear

• 6

  Roll the chilled pie dough into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.

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• 7

  Place on the grill and bake for 45 minutes or until pears are soft. The pears will be soft and most of the juice will evaporate and thicken.

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• 8

  Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over. Slowly lift the plate.

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• 9

  Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!

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