Ingredients and Weight:
- 1 package (1 lb.) puff pastry, thawed
- 3 lbs. ripe Bosc pears, peeled, cored, and sliced
- 1 cup maple syrup
- 1/2 cup sugar
- 1/4 cup butter, unsalted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Preparation Time:
1 hour
Cooking Time:
1 hour
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add pears and cook until they start to caramelize, about 5 minutes.
- Stir in maple syrup, sugar, vanilla extract, and cinnamon. Cook for another 5 minutes, or until the pears are tender but still hold their shape.
- Pour the pear mixture into a 10-inch cast-iron skillet or tart pan.
- Unfold puff pastry and roll out to a 12-inch circle. Place over the pears, tucking the edges around the sides of the pan.
- Bake for 45-50 minutes, or until the pastry is golden brown and the pears are bubbling.
- Let cool for 10 minutes before inverting onto a serving plate.
Nutritional Information:
Per serving (1/8 of tart):
- Calories: 350
- Carbohydrates: 50g
- Protein: 3g
- Fat: 15g
- Fiber: 4g
Dish Characteristics:
- Rich and decadent
- Sweet and tart flavor combination
- Flaky and buttery crust
- Perfect for a special occasion dessert
User Comments:
- "This is the most amazing tarte tatin I've ever had! The pears are perfectly caramelized and the maple syrup adds a delicious twist."
- "The puff pastry is so flaky and buttery, it melts in your mouth."
- "This dessert is a showstopper! It's beautiful to look at and even better to eat."
- "I love the combination of pears and maple syrup. It's a perfect fall dessert."
- "This recipe is easy to follow and the results are stunning. I'm so glad I tried it!"
Special Precautions and Tips:
- Use a heavy-bottomed skillet or tart pan to prevent burning.
- Do not overcook the pears, or they will become mushy.
- Let the tart cool for a few minutes before inverting, or you will lose the caramel sauce.
- Serve with a scoop of vanilla ice cream or whipped cream.
