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Baked Pear Tarte Tatin




Fall for this sweet wood-fired dessert. In-season pears are baked over applewood in a sweet dark caramel sauce atop a homemade flaky, buttery crust and paired with vanilla ice cream, whipped cream or both.


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  • 2 1/2 Cup all-purpose flour

  • 2 Tablespoon sugar

  • butter, chilled

  • 8 Tablespoon cold water

  • 1/4 Cup granulated sugar

  • 1/4 Cup butter

  • 8 Whole Bartlett Pear

  • 1

    When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 2

    For the crust: Place flour and sugar in a food processor and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together.

    • 2 1/2 Cup all-purpose flour

    • 2 Tablespoon sugar

    • Tablespoon butter, chilled

    • 8 Tablespoon cold water

  • 3

    Form a round with the dough, wrap in plastic and let it cool in the refrigerator.
  • 4

    While dough cools, make the caramel sauce. In a sauce pan, add 1/4 cup granulated sugar and 1/4 cup butter. Cook butter and sugar until it becomes a dark caramel, a couple minutes.

    • 1/4 Cup granulated sugar

    • 1/4 Cup butter

  • 5

    Pour caramel in the bottom of 10 inch deep cake pan. While the caramel is still hot, arrange pear wedges in a fan formation covering the caramel.

    • 8 Whole Bartlett Pear

  • 6

    Roll the chilled pie dough into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.
  • 7

    Place on the grill and bake for 45 minutes or until pears are soft. The pears will be soft and most of the juice will evaporate and thicken.
  • 8

    Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over. Slowly lift the plate.
  • 9

    Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!

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