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Caramelized Pear Tart

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
100 min
SERVINGS
8 servings
Dessert French
Caramelized Pear Tart
Ingredients
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 5 firm pears
  • 2 tablespoons good quality bourbon whiskey
  • 4 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 pinch salt
  • 1 (15 ounce) package ready-to-use refrigerated pie crust
Instructions
1
Combine sugar, ginger, and nutmeg in a small bowl to create the initial mixture.
2
Carefully remove the cores from each pear half and place one pear half into a large bowl. Cut the remaining nine pear halves in half lengthwise, and then cut each piece into three slices lengthwise from the core end to the bottom. Place all the slices into the bowl with the pear half and mix well.
3
Drizzle pears with bourbon and sprinkle with sugar-spice mixture; stir until the ingredients are evenly coated.
4
Heat butter in a 9-inch cast iron skillet over medium heat. Add sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes.
5
Place a single pear half, cut-side up, into the center of the skillet. Arrange the remaining pear slices around the center, with their stem ends facing the center; if possible, turn the pieces in the same direction.
6
Add all remaining pear slices to fill any gaps and continue mixing until they are evenly coated with the sugar-bourbon mixture.
7
Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and the liquid develops a golden color, about 20 minutes.
8
Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
9
Unroll pie pastry from the package according to the manufacturer's instructions. Place the refrigerated pie pastry on a flat surface and prepare for assembly.
10
Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet.
11
Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
12
Bake until crust is golden brown, 28 to 30 minutes; remove from the oven.
13
Place a heat-safe plate, larger than the skillet, upside down over the crust.
14
Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move requires some forearm strength and dexterity.
15
After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
16
Let the tarte sit for 15 to 20 minutes, then serve warm.