Monday, January 25, 2010

Pear tarte, trés rapide!

The other night we wanted this honeyed pear tarte tatin, but it was late and just the two of us so I cut a few corners. Still delish!

1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
1 Tbsp brown sugar
1 tsp butter
1/4 tsp ground cinnamon
pinch of ground ginger

Slice each pear into quarter and cut out the core. Don't bother peeling them.

Sprinkle brown sugar and cinnamon in the bottom of a ceramic or glass pie pan. Dot with pats of butter.

Place the pear slices in the dish, skin side down. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.

Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

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