Tarte Tatin with Pears

Name: Tarte Tatin with Pears
Yield: Serves 6 to 8
Ingredients: 1 sheet, frozen puff pastry (9 by 9 1/2 inches), thawed on the counter for 10 minutes; 8 tablespoons, unsalted butter (1 stick); 3/4 cup, granulated sugar (5 1/4 ounces); 2 pounds, pears, Anjou or Bartlett, (6 to 8 medium size), peeled, quartered, and cored; 1 cup, heavy cream; 1/2 cup, sour cream; 2 tablespoons, liqueur, flavored, preferably pear, such as Poire William, (optional)

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Desserts or Baked Goods

Fruit

Fruit Desserts

Tarts

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES6 to 8

TIME1¼ hours

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A cookbook recipe exclusively for All-Access members from The Perfect Pie

WHY THIS RECIPE WORKS

Making a true tarte Tatin requires an investment of time and a certain amount of skill. Traditionally, the pears are cooked in a skillet until caramelized then topped with homemade pastry. Then the skillet is put in the oven to cook the pas...

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