The traditional French tarte tatin is made with apples, but our version substitutes crisp pears for a unique twist. Paired with a scoop of whipped cream or vanilla ice cream and seasoned with warm nutmeg and cinnamon, this dessert is a celebration of fall.
Pear Tarte Tatin with Winter Spices
8-by-10-inch (20-by-25-cm.) rectangle of frozen puff pastry, thawed in the refrigerator
3 Tbs. unsalted butter
1/4 cup (2 oz./60 g.) granulated sugar
4 firm, ripe pears, peeled, halved and cored
1/2 cup (4 oz./120 g.) light brown sugar
2 Tbs. finely chopped crystallized ginger
1 Tbs. fresh lemon juice
1/4 tsp. each ground nutmeg and cloves
1/2 tsp. ground cinnamon
Refrigerate the pastry dough for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Using 1 tablespoon of the butter, grease a 12-inch (30-cm.) round baking dish with 2-inch (5-cm.) sides. Sprinkle the granulated sugar evenly over the bottom.
Place the pears, cut side up, in a tight layer in the prepared baking dish. Sprinkle with 1/4 cup (2 oz./60 g.) of the brown sugar. Top with the crystallized ginger and lemon juice. Cut the remaining 2 tablespoons butter into bits and dot the tops of the pears. In a small bowl, stir together the remaining 1/4 cup (2 oz./60 g.) brown sugar and the nutmeg, cloves and cinnamon. Sprinkle over the pears.
On a floured work surface, roll out the pastry a little larger than the diameter of the baking dish and 1/4 inch (6 mm.) thick. Transfer to the dish. Tuck the edges of the pastry into the bottom of the dish to form a rim that encircles the pears. Prick the top all over with a fork.
Bake until the crust is golden brown, the pears are tender, and a thickened, golden syrup has formed in the dish, about 1 hour. Let stand for 5 minutes.
Run a knife around the inside edge of the dish to loosen the sides. Invert the tart onto a plate, dislodging and replacing any pears that may have stuck to the dish. Cut into wedges and serve warm. Serves 6-8.
source:http://blog.williams-sonoma.com/pear-tarte-tatin-with-winter-spices/
These pretty confections—perfect for birthday parties, baby showers and all sorts of springtime celebrations—are usually known as fairy or butterfly cakes in England. If you don’t want to bother with assembling the “wings,” you can simply frost the cupcakes and garnish them with your choice of sprinkles, candied rose petals or pesticide-free fresh flowers.
