| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 stick butter
- 1 1/2 cups sugar
- 8 pears, peeled, cored and sliced
- 1 prepared pie crust (pillsbury)
- 2 tablespoons sugar mixed with 1 teaspoon cinnamon
- 1 egg, lightly beaten
Instructions
- In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 985 |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrates | 164 g |
| Dietary Fiber | 15 g |
| Sugar | 111 g |
| Protein | 5 g |
| Cholesterol | 101 mg |
| Sodium | 257 mg |
Reviews
Bake at what degree?
Well lets start with the lack of a baking temperature…. I improvised with 350 in a convection oven, Crust came out nice on the top. It stops there… I used home grown Pears, reduced the number to 6 and still had so much liquid that the crust became soggy around the edges.
Soggy pastry crust taste similar to nothing I would ever like to try again..
The recipe might have said something about checking the liquid level prior to putting the crust on the top.
Soggy pastry crust taste similar to nothing I would ever like to try again..
The recipe might have said something about checking the liquid level prior to putting the crust on the top.
This recipe sounds awesome. But I agree the directions left me with alot of questions, and I know my way around pies and pastries! I found this link to a very similar recipe. The only difference is they don’t slice the pears, and they give you better instructions! Hope it helps y’all!
http://www.epicurious.com/recipes/food/views/CARMELIZED-UPSIDE-DOWN-PEAR-TART-108779
http://www.epicurious.com/recipes/food/views/CARMELIZED-UPSIDE-DOWN-PEAR-TART-108779
What baking temperature? Where do you place the syrup? In what do you place the pears and dough. Having never made a tart, I find these directions. Sparse.