I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don’t even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it’s made out to be, as long as you don’t touch it.
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 30 min |
| Inactive: | 40 min |
| Cook: | 55 min |
| Yield: | One 9-inch pie |
Ingredients
- 2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
- 1/4 teaspoon freshly grated nutmeg
- Juice from 1 lemon (2 to 3 tablespoons)
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2/3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries
- 2 tablespoons finely chopped crystalized ginger
- All-purpose flour, for dusting
- 1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
- Creme fraiche, for serving, optional
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick cold butter, cut into 1/2-inch chunks
- 4 to 5 tablespoons ice water
Instructions
- Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
- Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
- Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
- Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
- While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
- Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
- Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
- Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.
Reviews
As a constant baker of pies I thought this would be an interesting/different sort of upside down “pie” to try out. There was absolutely nothing tasty about this. I don’t even think the crust recipe is a good one. This tart might have fared better with fresh ginger, fresh/frozen cranberries, slightly ripe pears (rather than hard pears, as the recipe calls for), more nutmeg (or spices overall), and less lemon juice (especially in the caramel). But I won’t be making it again to find out. Spare yourself and save your time. This tart isn’t worth it.
Was a lovely dessert, not too sweet. Everyone devoured it.
Made this yesterday for Thanksgiving desert, used mostly bosc pears. Used a different crust recipe. That said this desert was fantastic, best on the table out of 10 different homemade deserts.
I am not a big pie fan, but something about this tart just made me want to try it. I only needed 3 pears, and I just used one refrigerated pie crust but otherwise followed the directions given, and it turned out great! It was a big hit at Thanksgiving dinner; it was served room temperature. I really liked that it was different than just plain old apple pie. The combination of flavors worked very well together. Make sure you chop up the ginger into really small pieces though or you might get a bite that is too overpowered with ginger.
OMG!!!!!! I made this for my Thanksgiving feast and it was AMAZING!!!! A real crowd pleaser