Red Wine Pear Tarte Tatin
Yields: 8 servings
Time: 15 minutes prep, 60 minutes cooking
- 2 cups red wine, such as Cabernet Sauvignon or Syrah
- 2 cinnamon sticks
- 1 whole star anise
- 1/2 teaspoon whole cloves
- 1/2 cup granulated sugar
- 1/3 cup water
- 2 tablespoons unsalted butter, cold, cut in 1/4" cubes
- Kosher salt
- 4 to 5 firm pears, such as Bartlett or Bosc, peeled, cored and cut in quarters
- One large (approx. 10-ounce) puff pastry sheet, all-butter preferred
- Confectioners’ sugar, for serving
- Place a 10” GreenPan frypan on the stovetop over medium high heat. Pour in the red wine and place the cinnamon, star anise and cloves in the frypan. Bring the wine to a heavy simmer and cook until reduced to 1/4 cup. Transfer the wine syrup to a small bowl and discard the whole spices.
- Wipe clean the frypan add in the sugar and water. Gently swirl the pan until the sugar is evenly hydrated by the water, taking care not to get any sugar up the sides. Place the frypan back on the stovetop over medium high heat and boil until the bubbles start to slow down considerably, about 4 to 5 minutes. At this point keep a close eye as it will begin to caramelize and turn amber quickly. As needed, very carefully and gently swirl the pan to ensure all the sugar colors evenly. As soon as it’s a medium amber shut off the heat and stir in the butter, reserved wine syrup, and a pinch of kosher salt until everything is fully combined. (If needed, turn the stove back on a low heat for a moment to fully dissolve the caramel and incorporate everything.)
- Carefully arrange the pears cut side down in the pan in a circle pattern, including filling the center. Return the frypan back the stovetop over low to medium heat and bring to a light simmer. Cook until the pears have softened slightly and any juices from the pears have reduced so the sauce again looks like a syrup, about 10 to 15 minutes. Take the pan off the heat and allow it to cool fully.
- Preheat an oven to 400 F. Lightly flour a work surface and roll out the puff pastry so it’s a square slightly larger than the top of the frypan. Using a sharp knife cut the pastry into an 11” circle. Lay the pastry over the pears and tuck the edges around the pears - between them and the frypan. Cut 3 to 4 small steam vents in the pastry, then transfer to the oven and bake for 30 to 40 minutes, or until well risen and deeply golden brown. Remove from the oven and allow the tarte tatin to cool for 5 to 10 minutes.
- Ensuring it’s still warm enough for the tarte tatin to lightly move in the pan, place a large plate or light cutting board on top of the fry pan. While pressing them firmly together carefully invert to flip out the tart. Cut the tarte tatin into 8 slices and serve warm with a light dusting of confectioners’ sugar.
The pears for this recipe will release a bit more liquid when cooked than the traditionally used apples, so it’s very important to cook them in the syrup long enough for the juices to reduce. Also, feel free to use whichever pears look best to you at the market, as long as they are firm and not too ripe!
To ensure a beautifully risen and crisp puff pastry, it’s very important to keep it cold while working with it. If it warms up too much in the rolling and shaping process, transfer the entire tarte tatin to the refrigerator after it’s built and chill for 10 minutes before baking!