Description
This timeless French classic is a beautifully rustic upside-down tart. Pears are slowly caramelized in a rich, buttery sugar sauce until tender and golden, then covered with a flaky, buttery pastry crust. Once baked, it is inverted to reveal a glossy, sophisticated dessert that offers the comfort of a home-baked treat with the presentation of a professional patisserie masterpiece. Perfect for chilly afternoons and cozy gatherings.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water
6 firm, ripe pears, peeled, cored, and halved
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Instructions
In a bowl, mix flour, 2 tablespoons sugar, and salt. Cut in 1/2 cup cold butter until crumbly. Stir in ice water until dough forms. Wrap and chill for 30 minutes.
Preheat oven to 375°F (190°C).
In a heavy, oven-safe skillet, melt 1/2 cup butter and 3/4 cup sugar over medium heat, stirring until it turns a deep amber caramel. Remove from heat.
Arrange pear halves in the caramel, cut side up, fitting them snugly.
Roll out the chilled dough into a circle slightly larger than the skillet. Place it over the pears, tucking the edges down into the sides of the pan.
Bake for 35-40 minutes until the crust is golden brown.
Let cool for 10 minutes, then invert carefully onto a serving plate.
Notes
Ensure the butter for the crust remains cold to achieve a flaky texture. Use firm pears like Bosc to prevent them from becoming too mushy during the caramelization process. Be very careful when inverting the skillet; use oven mitts as the caramel is extremely hot.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg