Pear or Apple Tarte Tatin

• 10 Sheet Puff Pastry Dough
• 100 stick Butter
• 14 cup Sugar
• 150 Pears - peeled and sliced in quarters

1. on medium heat add sugar and butter to a 12 inch nonstick pan as butter melts coat the pan with the mixture,
2. Preheat oven to 350F and thaw puff pastry dough keeping it refrigerated till ready to use.
3. Cook until the pan juices turn a caramel color and are bubbly and pears are soft when pierced by a fork cook for about 45 minutes shaking the pan around every ten minutes.
4. Remove from the pan by placing a serving plate on top of the pan flip the pan and tap the pan lightly to unmold and replace any pear slices that stick to the pan
5. While the sugar is melting start arranging the pears in a circular pattern packed in tightly at an angle, 3-5 pears can be arranged to fill the center.
6. Remove pan from heat and cover with pastry dough folding in the edges to form a crust
7. Place tart in oven for 30-40 minutes and bake till the pastry is puffed and golden colored
8. Next take the pears and peel them removing any blemishes then cut lengthwise into quarters removing the cores and end bits a quarter of the pears can be cut in half to fill in any gaps in the pan

pastry, butter, sugar, quarters

Taken from cookpad.com/us/recipes/356310-pear-or-apple-tarte-tatin (may not work)