Caramelized Upside-Down Pear Tart
- 2 pounds firm-ripe Bosc pears (3 to 5)
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pastry Dough
- Accompaniment: sweetened whipped cream or vanilla ice cream
- Peel, halve, and core pears.
- In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved).
- Arrange pears, cut sides up, in skillet, with side parts at rim of skillet.
- Sprinkle pears with cinnamon and cook without stirring until sugar mixture forms a deep golden caramel.
- (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.)
- Cool pears completely in skillet.
- Preheat oven to 425F.
- On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears.
- Tuck edge around pears.
- Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
- Have ready a rimmed serving plate slightly larger than skillet.
- As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate.
- (This is a bit scary, but it works!)
- Serve tart at room temperature or chilled with whipped cream or ice cream.
butter, sugar, cinnamon, pastry dough, accompaniment
Taken from www.epicurious.com/recipes/food/views/caramelized-upside-down-pear-tart-14504 (may not work)