Caramelized Pear Ginger Tart (Tart Tatin)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the pears in half and scoop out the core with a melon scoop or pairing knife.

Trim the fibrous lines that run from the stem to the core and trim the flower end.

Melt 2 oz of unsalted butter in a 10-inch oven-safe skillet over medium heat.

Add 3.5 oz of granulated sugar and stir to make a sandy mixture.

Add the pears cut side up to the skillet and cook over medium heat without disturbing until the caramel turns the color of cinnamon, checking after 5, 10, and 15 minutes.

Cool the pears to room temperature for about 30 minutes, or they can be cooked up to 5 hours earlier and kept at room temperature.

Mince about 1 inch of fresh ginger to yield a heaping tablespoon.

Sprinkle cinnamon over the cooled pears and distribute the minced ginger between the pears.

Roll out the dough to 1/8 inch thick and about 12 inches in diameter, chilling it for at least 20 minutes beforehand.

Cover the skillet with the dough, tucking the edges into the skillet around the pears.

Bake in a preheated 425°F oven for 30 to 35 minutes until deep brown.

Let cool for exactly 5 minutes before flipping the tart onto a plate, ensuring the plate is larger than the skillet.

Cool the tart for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens