Uploaded June 2023 | Updated September 2026, 4 hours ago
Bella and I were inspired by a Master Chef episode and decided to try this dessert.
Ingredients:
5 ripe, firm pears peeled, halved, and seeds removed (we used Anjou pears)
1 stick unsalted butter
1 cup sugar
2 teaspoons lemon juice
pinch of kosher salt
1/2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1 puff pastry sheet (enough to cover a 10 inch skillet)
Optional: Vanilla ice cream, whipped cream, or creme fraiche on the side
Directions:
1. Preheat oven to 375 F
2. In a 10 inch skillet, melt butter over medium heat, then add sugar, salt, and lemon juice. Stir constantly to dissolve until mixture thickens to a loose syrup. Reduce heat if butter browns too quickly.
3. Add pears cut side up. Cook about another 10 minutes. The mixture should turn an amber color and pears will begin to soften.
4. Remove from heat. Lay puff pastry over the skillet and tuck the edges in under the pears using a spatula. Poke the dough a few times to allow the steam to exit. Place skillet on a baking sheet and bake in oven for 25 minutes or until pastry browns (rotate about halfway through cooking).
5. Remove from oven and let cool for a few minutes. Run a spatula around the edges to free up the pastry. Place a large plate over the skillet and carefully flip over. Carefully lift the skillet away. If any pears remain stuck to the skillet, simply pop them off and place on the tarte.
6. Deglaze the skillet with 1 ounce of brandy or bourbon, lighting to burn off the alcohol. Still until mixture thickens a bit (about 2-3 minutes), then pour over the top of the tarte.
7. Serve with creme fraiche or vanilla ice cream.
Bella and I were inspired by a Master Chef episode and decided to try this dessert.
Ingredients:
5 ripe, firm pears peeled, halved, and seeds removed (we used Anjou pears)
1 stick unsalted butter
1 cup sugar
2 teaspoons lemon juice
pinch of kosher salt
1/2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1 puff pastry sheet (enough to cover a 10 inch skillet)
Optional: Vanilla ice cream, whipped cream, or creme fraiche on the side
Directions:
1. Preheat oven to 375 F
2. In a 10 inch skillet, melt butter over medium heat, then add sugar, salt, and lemon juice. Stir constantly to dissolve until mixture thickens to a loose syrup. Reduce heat if butter browns too quickly.
3. Add pears cut side up. Cook about another 10 minutes. The mixture should turn an amber color and pears will begin to soften.
4. Remove from heat. Lay puff pastry over the skillet and tuck the edges in under the pears using a spatula. Poke the dough a few times to allow the steam to exit. Place skillet on a baking sheet and bake in oven for 25 minutes or until pastry browns (rotate about halfway through cooking).
5. Remove from oven and let cool for a few minutes. Run a spatula around the edges to free up the pastry. Place a large plate over the skillet and carefully flip over. Carefully lift the skillet away. If any pears remain stuck to the skillet, simply pop them off and place on the tarte.
6. Deglaze the skillet with 1 ounce of brandy or bourbon, lighting to burn off the alcohol. Still until mixture thickens a bit (about 2-3 minutes), then pour over the top of the tarte.
7. Serve with creme fraiche or vanilla ice cream.
