Tarte Tatin aux poires

To serve 8 to 10.

This is a pear filled version of the popular Tarte Tatin, an upside-down apple pie. It consists of well caramelized pears and a layer of thin pastry. The pears should remain in huge chunks, making for an honest, rustic tart. The clear glass baking dish allows you to see if any pears are sticking as you turn out the tart.

6 Tbsp of unsalted butter
7 to 8 pears (about 2 1/2 lbs) peeled, quartered and cored
1/2 cup of sugar
1 pâte brisée
1 cup of crème fraîche or sour cream

  • Preheat oven to 425°F.
  • Melt the butter in a deep 12-inch skillet over medium high heat. Stir in the pears and sugar.
  • Cook for about 20 minutes stirring carefully to avoid sticking.
  • Increase the heat to high and cook until the pears are golden brown.
  • Literally pile the pears into an unbuttered round 10 1/2 inch clear glass baking dish.
  • Roll out the pâte brisée slightly larger than the dish.
  • Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish.
  • Place the tart in the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown – about 30 to 40 minutes.
  • Remove the pie from the oven and place a large, flat heatproof serving platter topside down on top of the baking dish. Invert the pan and give the bottom a firm tap to release any pears that may be sticking.
  • Serve warm or at room temperature with some crème fraîche to spoon over the tart.