pear tarte tatin by food52
I have been loving upside down cakes. Oh, the caramelized fruit! They tend to come together fairly quickly. Not to mention, they are one pot bakes!
things of note
I only had 4 pears, and it was perfect. If you have more, I would definitely toss them in, but it isn’t mandatory.
I had a whoopsies when I made the crust, but I think it held up well. I realized I forgot to add the 1/4 cup of confectioners sugar, when the dough ball was sitting in the fridge. WHOOPS. I took it out and folded it in. It tasted great.
The caramelizing of the sugar is slow to start and it really builds. Be careful not to caramelize it too quickly, because if you burn your caramel there is no going back. You can always cook it for a little bit longer.
ingredients
1 1/3 cups all purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into about 10 pieces
1 large egg
4 tablespoons unsalted butter
1/2 cup granulated sugar
5 or so Bosc pears, peeled and cut in half lengthwise
Would I make this again?
Definitely. It’s a must to serve it warm al a mode! OHHHHH