Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream
3.5
(10)
Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust. As the dish bakes, the butter and sugar turn into caramel. The finished dessert is inverted onto a plate, with the caramel sauce on top. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.
Ingredients
Makes 8 servings
Step 1
Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
Step 2
Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
Step 3
与此同时,行大烤盘羊皮纸paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
Step 4
用漏勺,小心翼翼地把梨子从锡尔up in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
What to drink:
Step 5
Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.
Nutrition Per Serving
How would you rate Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream?
Leave a Review
Reviews (10)
Back to TopChristmas Eve dinner guests loved this! I am wondering why I can't make it like a traditional tarte tatin in the same cast iron pan. I would use an all butter puff pastry instead of the regular Pepperidge Farm variety. While the ice cream was delicious on its own, we unanimously agreed it competed with, not complemented the tarte.
AChase
Los Angeles
12/25/2011
Small and not totally satisfying, esp esthetically. This is OK for at home, but it's not a show-stopper by any means. I almost felt like I "cheated" by using the puff pastry and everyone could tell). Thanks to the advice on here, I roasted the pears at a lower temp so those came out very well - would def use the pears for something else, like on ice cream. Speaking of, I didn't make the balsamic ice cream but will def try that out some other time.
barbmia
Toronto
12/27/2009
I find this recipe very perplexing. The flavors were delicious, especially with the Balsamic Swirl ice cream, but the recipe has some serious flaws. The time for cooking the pears is definitely off. I baked them for 1 1/2 hours and if I had baked them 10 minutes more the sugar would have burned. Then baking the phyllo with out brushing with butter was just weird and not very appetizing. I would use the same pear ingredients again (the caramel was very nice) but with a traditional pastry crust. And the ice cream is a must.
acwhitney
12/25/2009
This was a very easy and lovely desert. Use fairly firm pears and you must watch the time. Mine were done in 2 hours. The puff pastry really rose but when I put the pears on and drizzled the warm syrup over, it deflated and looked just like the picture. Everyone raved about it. P.S. I didn't have pear nectar so used pear brandy instead. The Ice Cream was a different matter. The ice cream itself was good and easy to make. DO NOT boil the balsalmic vinegar or you will have burnt brittle and a pot that takes forever to clean. Take your time and do a gentle simmer and take off heat before it reaches the 2T stage. It hardens as it cools and you might have to re-heat a bit. The taste however was good. I plan on making it again for a dinner party this week.
Anonymous
Lummi Island, WA
12/16/2009
This was one of the best desserts I've made in a long time - and so easy! I'm surprised by some of the negative comments. I successfully roasted the pears at 375-degrees for 2 1/2 hours and they were delectable. The ice cream was amazing and a perfect compliment to the tart. My only "oops" was in reducing the balsamic vinegar over too high of heat. My first reduction burned and I had to start over. Once I used a slow simmer to reduce, instead of a hard boil, it reduced to a beautiful syrup. I will definitely make this again! I paired the dessert with a 2004 Chateau les Roques. At $17, this was a much more affordable option than the magazine's recommendation of an $85 bottle. We loved the wine and loved it with the dessert. Everyone at my dinner party raved about this recipe and my co-workers were very enthusiastic about the leftovers today. A definite "four- fork" keeper!
chambord
Farmington, MI
12/5/2009
I agree with jmuni.... my pears were burnt after 2 hours at 375 degrees. I thought it was a typo as well. My house smells like burnt sugar, and I am pretty sure I will need to throw away the cake pan.
stellajane
Portland, OR
12/4/2009
I'll admit I did not follow the directions completely. I did the pears in a frying pan on top of the stove, took about 20 minutes. I also should have pricked the puff pastry as mine rose quite a bit . It looked a little weird sitting up so high but the flavor was out of this world!
jodydem
Maitland FL
12/2/2009
This recipe was fabulous! I followed it to a T and it was great. Not sure why the other reviews found their pears soggy and burned, because mine were great. The pears I started out with were a little under ripe, which might have helped. I loved how the parts that were really roasted brown were just slightly chewy. I didn't end up pouring all of the sauce over the tart when it was assembled, because I didn't think it needed it. I served it with the balsamic swirl ice cream which was a great compliment. Everyone at our Thanksgiving party loved it!
chutas
Spokane, WA
12/1/2009
I thought that the pear tarte sounded amazing. I owned all the ingredients. I followed the instructions...which I rarely do. This was a nightmare of a dessert. After three hours, the pears were just a mass of mush trapped in the butter/sugar/corn syrup...kind of like an insect trapped in amber FOREVER!!!!! I would so NOT make this again.
Anonymous
san diego, ca
11/30/2009
The pears burn at 375 degrees for 2 3/4 hours!!! Did anyone test this recipe? Maybe the temp is a typo? should probably be 275 degrees for 1 hour!! Will try again at new temp and shorter time.
jmuni
Lake Forest, IL
11/25/2009
