The best delicious Upside Down Pear Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Upside Down Pear Tart recipe today!
Hello my friends, this Upside Down Pear Tart recipe will not disappoint, I promise! Made with simple ingredients, our Upside Down Pear Tart is amazingly delicious, and addictive, everyone will be asking for more Upside Down Pear Tart.
What Makes This Upside Down Pear Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside Down Pear Tart.
Ready to make this Upside Down Pear Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
7 Firm ripe pears (about 3-1/2
-pounds)
3/4 c Sugar
1/2 c (1 stick) butter or
-margarine
1/2 pk Pie crust mix OR your
-favorite single-crust
-recipe
1/2 c Heavy cream, whipped
FROM: Family Circle, 9/72
A deliciously different way to make a pear tart. Caramelized fresh
pears bake under a flaky curst. When turned out, the handsome fruit
design shows.
Pare, halve and core pears. Slice 7 or 8 halves crosswise and on an
angle, each into 4 or 5 slices, keeping slices intact. Arrange as
whole halves in a 9-inch deep pie plate, rounded side down ans stem
ends towards center; trim one pear half to a round to fit center.
Slice remaining pears into 1/2-inch slices, arrange on top to fill
plate.
Melt 1/2 cup of teh sugar over medium-high heat in a small heavy
skillet; continue heating until sugar caramelized and turns
golden-brown. Remove from heat; quickly stir in butter until almost
melted, then pour over pears.
Prepare piecrust mix, following label directions or make pastry from
your favorite single-crust recipe. Roll out to a 10-inch round on a
lightly floured pastry board; place on top of pears. Do not attach to
edge.
BAke in 425~ oven for 30 minutes or until crust is golden and pears
are done. (Place a piece of foil under pie in case juices should
bubble out.) Cool on wire rack about 30 minutes. Invert onto a
serving platter with a rim. (Pie will have formed a syrup.) With a
baster or spoon, remove syrup to a 1-cup measure. (You should then
have about 1/4 cup, depending on the fruit.)
Melt remaining 1/4 cup sugar in a small heavy saucepan. Heat very
slowly until sugar melts into a colorless liquid, then turns
golden-brown color and is caramelized. Stir in the reserved fruit
syrup from the tart. Boil the syrup rapidly until it is reduced to
about 1/2 cup. It will be slightly thickened. Take care it does not
scorch as you are boiling.
Just before serving, spoon warm caramel sauce evenly over tart,
reserving 1 Tbsp. Spoon or pipe whipped cream onto center; drizzle
reserved caramel sauce over.
Yields
6 Servings
Leave a Reply