8.īake the shell for 8 to 9 minutes with pie weights or beans (blind-baking) and then another 7 to 10 minutes longer (for a fully cooked shell).īeat the egg and egg yolk in a mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Mold the pastry in a flan ring or false-bottomed cake pan (work rapidly if you have used the full amount of sugar, as the dough softens quickly). 6.įorm again into a ball, wrap in waxed paper and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches (the dough will be quite sticky if you have used the full amount of sugar). 4.īlend in the egg and vanilla and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. I had my dad do that for me! He said as soon as he put the first bite in his mouth he knew that the flavor was "just right.Place the flour, sugar, butter, vegetable shortening and baking powder in the mixing bowl. The most trouble I had was flipping the pan. I have to perfect placing & tucking the dough over the pears. Added a little lime juice to the butter and sugar caramel layer which was an interesting added bonus.Ībsolutely delicious! I followed this recipe almost exactly (added double or triple the amount of cinnamon we love cinnamon in this household!) I also made the pastry dough that accompanied this recipe (made a perfect tart crust!). I will definitely make this again.Įxcellent! Perfect dough. I also used a different pastry dough recipe, my go-to favorite from America's Test Kitchen. This turned out great! I used some local pears that weren't as large or as firm as Bose pears but that wasn't a problem. Word of caution, if your skillet has a pour lip (like mine does), do the flip over something easy to clean, like the sink, and not your stove top :( And, if you make the mistake I made, clear it immediately, before it hardens. I will make again as it was super easy and tasty, even if a bit overdone. As it was it got too dark after baking in the oven. ![]() I think the next time I make this I will cook on the stove top until it is a light golden. The carmelized sugar is the key to this tart! Very good and easy, but a little tricky to flip out of the pan. We flipped the tart onto a flat cake plate and it stayed marvelously intact - there was no issue with juice runoff because everything carmelizes so well. Flipping the tart was definitely a two-person job because the cast iron pan is pretty heavy. Everybody raved about it and it tasted great. I used brown sugar, which gave the pears a beautiful brown glaze and made for a somewhat dramatic presentation. I made it with the cornmeal crust from the other carmelized pear tart recipe here on Epicurious. Followed recipe exactly, and it was beyond amazing! It will definitely become one of my go-to dessert recipes!įantastic recipe. Been making it for 20 years, it never fails. I made exactly to recipe and it turned out great!įabulous recipe. Definitely make again and again.ĭelicious, elegant, and easy dessert. Don't know why the interface won't let me leave a five star review. Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Bake tart until pastry is golden brown, 30 to 35 minutes. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Put oven rack in middle position and preheat oven to 425☏. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). ![]() Peel and halve pears, the core (preferably with a melon-ball cutter).
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