Just seven ingredients go into this upside-down French tart. And one of them is très-easy purchased puff pastry. (Choose an all-butter pastry, such as Dufour or the Trader Joe's house brand, for the best flavor.)

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
35 mins
total:
2 hrs 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the center of the oven. Preheat oven to 375°.

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  • On a lightly floured surface, roll out puff pastry into a 12-inch square. Using a sharp knife, trim off the corners of pastry to round square into a 12-inch circle. Transfer puff pastry circle to a baking sheet. Chill until ready to use.

  • In a large bowl, combine pear halves with lemon juice and cinnamon. Toss to coat.

  • Heat a 10-inch ovenproof light-color skillet over medium. Sprinkle sugar in an even layer over bottom of skillet. Cook, stirring occasionally, until sugar melts and turns a light amber caramel, about 5 minutes. Immediately whisk in butter and vanilla bean seeds. Cook and stir until butter is melted and caramel is smooth. Reduce heat to low.

  • Arrange pear halves, cut sides down, in skillet. Cover and cook 10 minutes. Remove lid and gently turn pears over, arranging pointed ends toward the center, with one or two halves in the middle. Cook 5 minutes more. Remove from heat; let cool 20 minutes. Tuck vanilla bean halves under pears.

  • Carefully center puff pastry circle on top of pears, tucking edges between pears and sides of skillet. Cut two small slits in pastry.

  • Bake until golden brown, pears are tender and a syrup forms in skillet, about 40 minutes. Let cool in pan on a wire rack 30 minutes.

  • Use a thin knife to loosen tart from edges of skillet. Place a large serving plate upside down on skillet. Invert skillet and plate together to transfer tart to plate.

Nutrition Facts

303 calories; fat 12g; cholesterol 11mg; saturated fat 6g; carbohydrates 48g; mono fat 1g; insoluble fiber 4g; sugars 30g; protein 3g; vitamin a 164.7IU; vitamin c 6.3mg; niacin equivalents 0.2mg; folate 7.6mcg; sodium 107mg; potassium 119mg; calcium 13mg; iron 1mg.
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