- 1/2 (17.3 ounce) package frozen puff pastry, thawed
- 1/4 cup butter
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1/4 cup maple syrup
- 4 firm pears - peeled, cored, and halved, or more as needed
- Preheat oven to 375 degrees F (190 degrees C).
- Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
- Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
- Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
- Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
- Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
- Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
04/07/2018
recipepes.com
Maple-Pear Tarte Tatin, recipe
PT15M
PT1H
5
455 calories
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