APPLE & PEAR TARTE TATIN

Serves: 8

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APPLE & PEAR TARTE TATIN

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 2 1/2 lbs. green apples
• 2 1/2 lbs. pears
• 2 T. lemon juice
• 6 T. unsalted butter, cut into small pieces
• 1 cup sugar
• 1/4 t. salt
• 1 sheet frozen puff pastry, thawed

Instructions

1. First, cut the apples and pears in half through the stem. Cut each half again from top to bottom, to create 4 quarters. Core the pieces and peel them. Sprinkle the fruit with lemon juice to avoid discoloration and set aside.
2. Next, wrap the outside of a 10 inch skillet with aluminum foil (this will catch any juicy overflow). Melt the butter in the skillet over low heat. Add the sugar and salt and cook over medium/low heat until the sugar begins to caramelize. The sugar mixture should be beginning to turn golden when you begin to arrange the fruit in the pan, rounded side of each fruit quarter against the next, in a sort of circular pattern; one row of apples around the outside of the skillet, then inside that a row of pears, etc. Be sure to place the fruit as tightly as possible and be careful of the hot sugar! (If there are pieces that don't fit, place them on top of the fruit. As the fruit softens you will be able to fit them into the pan.) Return the pan to medium heat and continue to cook until the liquid in the pan is golden and the fruit is soft and caramel in color, about 30-45 minutes.
3. Meanwhile, roll out the puff pastry sheet to a smooth and even consistency. (Just roll enough to get rid of the creases.) Using a round plate or pot, cut out an 11 inch circle. Using a fork, prick the entire surface of the dough. Refrigerate until ready to use.
4. When the fruit mixture is ready, turn off the heat and place the pastry circle on top of the fruit, overlapping the rim of the pan on the outside just slightly. Place the pan in a preheated 400° oven and bake until the pastry is golden brown, about 30 minutes.
5. Remove the pan from the oven and allow the tarte to cool slightly about 10 minutes. Then, place a large serving plate over the skillet and invert the tarte onto the platter. (You might need to use your fingers to help the puff pastry to release from the outside of the pan.) Re-arrange any fruit that might have shifted.
6. To serve, cut into slices and garnish with a dollop of freshly whipped cream.

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