Red Wine Tart Tatin
Spices pears are hugged in a red wine kissed caramel and baked with a puff pastry crust.
Equipment
- 1 10" cast iron skillet
Ingredients
- 3-4 pears
- 1/2 cup brown sugar
- 1/2 stick butter
- 1/4 cup red wine
- 1/2 tsp cinnamon
- 2 star anise
- 1 sheet puff pastry, defrosted
Instructions
- Preheat the oven to 350 degrees.
- Slice the pears in half and core them. Cut the halves into fairly even sized slices.
- Heat a 10" cast iron skillet over medium heat with the butter. Once the butter has melted add the brown sugar, cinnamon, and star anise.
- Allow the butter and sugar to cook until the sugar has dissolved, and it has started to slightly thicken.
- Add the red wine and continue to cook until the sauce has reduced. It should coat the back of a spoon and hold its shape when you run your finger down the middle.
- Arrange the pears on top of the caramel sauce.
- Roll the puff pastry over the top of the cast iron skillet. Tuck in the edges.
- Cut a small slit in the center of the puff pastry so the steam can escape.
- Bake the tarte tatin for 35-40 minutes, or until the puff pastry is golden brown.
- Allow the tarte to cool for 10 minutes.
- Place a large plate over the top of the skillet, and flip it, inverting the tarte tatin onto the plate, pear side up.
- Slice and enjoy!
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