Tarte Tatin with Pears
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 pastry. Before serving, the tart is masterfully flipped out onto a serving platter. Yes, this version is great, but we wanted to simplify it enough for a weeknight dessert.
We first baked a sheet of store-bought puff pastry until it was beautifully golden brown. While the pastry baked, we cooked the pears in a skillet until they were caramelized and tender. We then spooned the pears over the pastry, arranging them in three even rows with a 1/2‑inch border around the outside of the pastry.