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.
From
Yields
6 Servings