(cooking time: 1 hr 15 min + for the dough; 8 servings)
- 4 large firm Bosc pears? peeled, halved, cored with a melon-ball cutter
- Unsalted butter – ½ stick (1/4 cup)
- Sugar – ½ cup
- Cinnamon – ½ tsp
- Butter crust dough (buy ready-made or cook your own pastry dough from scratch)
- Add butter to a heavy ovenproof skillet; heat over medium heat; let foam and subside.
- Add sugar, stir well, but do not wait until it dissolves.
- Place pears into the skillet in the following manner: cut side up, wide part facing the rims. Sprinkle with cinnamon.
- Cook pears (do not stir or otherwise disturb!) until sugar caramelizes and gets deep golden. The time depends on your skillet’s thickness, cooker heat and pears, so be patient. The caramelization may take from 10 to 25 minutes.
- Remove pears from heat, let cool completely in the skillet.
- Position a rack in the middle of the oven; preheat oven to 425°F/220°C/Gas Mark 7.
- Lightly dust the working surface with flour. Roll out the pastry dough to a 10-in round (you can roll it out wider and trim the uneven edges).
- Cover pears with the dough round; tuck the edges neatly inside the skillet rim.
- Bake until the crust is golden brown – about 30 minutes.
- Remove from oven; let cool for 5 minutes, then invert using a serving plate (it should be larger than the skillet): press it tightly to the skillet and use oven mitts to invert the tart.
- Serve warm or cooled to room temperature; if desired, serve vanilla ice cream on the side.
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