Pear And Walnut Tarte Tatin
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes
3
(Leave oven on
4
) Peel, quarter, and core pears
5
In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute
6
Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes
7
Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes
8
Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts
9
On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears
10
Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry
11
Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown
12
Have ready a rimmed serving plate slightly larger than pie plate
13
Let tart stand 5 minutes
14
Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate
15
Serve pear and walnut tart warm or at room temperature
16
Preheat oven to 425°F
17
Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes
18
(Leave oven on
19
) Peel, quarter, and core pears
20
In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute
21
Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes
22
Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes
23
Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts
24
On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears
25
Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry
26
Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown
27
Have ready a rimmed serving plate slightly larger than pie plate
28
Let tart stand 5 minutes
29
Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate
30
Serve pear and walnut tart warm or at room temperature