Pear-tart Tatin

Makes 8
Prep 10 m
Bake 25 m



  1. 1 of 5 Heat oven to 425 degrees F. Sprinkle 1/4 cup sugar over bottom of 10-inch nonstick skillet. Drain pear halves; blot dry on paper toweling.
  2. 2 of 5 Place 10 pear halves, cut side up, in circle in skillet. Fill center with remaining pears. Sprinkle remaining sugar over pears.
  3. 3 of 5 Roll out crust to 11-inch circle. Spread nuts over crust. Using rolling pin, press nuts into crust; be careful not to tear crust.
  4. 4 of 5 Invert crust, nut side down, onto pears in skillet. Tuck crust overlap between pears and edge of pan, forming lip.
  5. 5 of 5 Bake in 425 degree F oven 25 minutes or until crust is golden. Transfer skillet to wire rack; let stand 15 minutes or until pan is cool enough to handle. Invert serving platter on top of skillet; flip tart onto platter. (Can be made in afternoon. Let stand, loosely covered, at room temperature.) Makes 8 servings.
Nutrition Information for Pear-tart Tatin
Servings Per Recipe: 8
Per Serving: 2 g pro., 9 g Fat, total, 31 g carb., 2 g sat. fat, 170 mg sodium, 0 mg chol., 2 g fiber, 210 kcal cal.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/21/2019