Recipe - Pear Tart Tatin

1 10inch circle frozen puff
pastry rolled 1/8inch
thick
OR the same amount of pie
dough
One half cup Sugar
2 tablespoon Unsalted butter
5 (approx) med Bosc or Winter
Nelis pears; ripe and
juicy, but firm
1 tablespoon Rum, Cognac, brandy or
Armagnac (optional)

Melt butter in a 9inch black iron frying pan over medium heat and
immediately add sugar, stirring constantly with a wooden spoon. Cook until
it is golden caramel in color but be sure to remove the pan from the heat
before the caramel is too dark, as it will continue cooking from the pan
heat.

Cut the pears in half lengthwise, core and peel them, and gently toss the
pears with the liqueur of your choice if used. Arrange the pears in the
caramel rounded side down and pointed end towards the center.

Cut four or five 1inch slits in the center of the pastry to allow steam to
escape, and lay it over the top of the pears. If you're using frozen pastry
let it defrost first G. Push the pastry down between the pears and the
sides of the pan. This will make a nice, wavy edge as the pastry conforms
to the shape of the pears.

Set the tart in the middle of a preheated 400 deg F oven and bake for about
30 minutes, or until the pears are tender and the crust is browned and
baked through. Remove from the oven, let stand for a minute and then invert
a serving platter over the top of the pan. Lift the two together, holding
the platter as tight as you can against the baking pan, and flip it over
quickly so the juice doesn't splatter. If a lot of the caramel has run off,
spoon it back over the pears.

Serve with vanilla ice cream or creme fraiche serves 8

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini