Yakityak's Easy Pear Tarte Tatin (can be either dairy or pareve)
I promise this is easy. You will look like such a badass to your friends when you serve them this. In fact, the hardest part is making sure you have a 9-10" pan you can take from the stovetop to the oven. I use a skillet that is all metal including the handle, but a braiser, a low-sided cast iron pan, or a loop handled skillet would be a bit more convenient. (I'm sure you'd be less likely to burn yourself because the skillet's long handle is hot and sticks out!)
I have a particular take on pears: nothing beats them in pastry (or in fall cocktails) even though I don't particularly like to eat them raw. Pears have such a delicate and interesting flavor profile, and baking addresses the gritty (and unpleasant, to me) texture very well. They're very seasonal, so I like to take advantage of them when they're available.
If you want to make this pareve, Pepperidge Farms makes a pareve puff pastry dough, and you can use fake butter to make the caramel. Yes, I know fake butter will never be as good as the real thing, and yes, I know that it doesn't "set" right. But it works well enough, if you're stuck doing that. Of course I recommend the milchig version if you have the choice - it's unquestionably better. But the pareve version is still delicious.
The downside to this recipe is the downside to all recipes that have liquid mixed with puff pastry - it does not hold up well to being made far in advance. That said, it is fast to make, and does not take much time to set up. In planning a dinner, you can make this last, put it in the oven to bake while you are eating, and don't forget to set a timer to flip it out of the pan 10 minutes after you take it out.
Ingredients
- 6 Bosc pears, peeled, halved lengthwise, cored
- 6 tbsp (¾ stick) dairy-free butter (Miyoko's, Earth Balance, etc.)
- ½ cup granulated sugar
- 3 tbsp honey
- Pinch of salt
- ¾ cup walnuts or pecans, roughly chopped
- 1 sheet dairy-free puff pastry (e.g. Pepperidge Farm), thawed per box directions (about 40 min at room temperature)
Method
Thaw the puff pastry.
Toast the nuts: 350°F for 6–8 minutes, or in a dry skillet over medium heat 4–5 minutes, stirring, until fragrant. Set aside.
Preheat the oven to 400°F.
Make the caramel: melt the butter in the skillet over medium heat, then add the sugar, honey, and salt. Cook with gentle continuous stirring until deep amber, 6–8 minutes. It goes from right to burnt fast in the last minute or two so keep an eye on it.
Pull the pan off heat, arrange the pear halves cut-side up, rounded side down into the caramel, packed tightly in a ring with minimal gaps.
Return to medium-low heat and cook 8–10 minutes, until the pears are just starting to soften and the caramel is bubbling around them.
Pull the pan off heat, scatter the toasted nuts over and into the gaps between the pears.
Lay the pastry sheet over the top, stretching it a bit to amply cover. Tuck the edges down around the dish INSIDE the pan, wedging it between the pears and the edge of the pan. (Don't burn yourself!) If you are fussy, you can trim the corners to make it all uniform, but I just kinda wing it. Nobody ever complains about getting a little extra puff pastry.
Cut 2–3 small slits in the center to vent steam.
Bake at 400°F for 25–30 minutes, until the pastry is puffed and deep golden brown.
Cool in the pan 8–10 minutes — not much longer, or the caramel can seize and stick. Run a thin knife around the edge to make sure the pastry will all come loose.
Set a plate larger than the skillet upside-down on top. With oven mitts, hold both firmly together and invert in one motion. The caramel will be very hot — lift the pan away carefully. Reposition any stuck pears with a spatula.
Serve warm. A little extra warmed honey drizzled over the top at serving is a nice touch. If dairy, butter pecan ice cream is a stellar match.