PEAR TARTE TATIN
Active Time: 15 minutes
Total Time: 3 hours, 15 minutes Serves: 10
¼ cup granulated sugar
2 Tbsp. water
1 Tbsp. honey
1 Tbsp. unsalted butter
¼ tsp. ground cinnamon
5 large firm-ripe green
Anjou pears (2 lb. 10 oz.), peeled and quartered 1 sheet frozen puff pastry, from a 17.3-oz. pkg., thawed All-purpose flour, for work surface
¼ cup heavy cream
¼ tsp. ground cardamom
1. Heat sugar, water, and honey in a 10-inch oven-safe nonstick skillet over medium-high. Cook until bubbly, slightly thick, and beginning to darken in color, 4 to 5 minutes. Stir in butter and cinnamon. Reduce heat to medium. Add pears, and cook, without stirring but rotating skillet occasionally, until liquid has reduced and is very thick and syrupy, and pears are tender, 45 to 50 minutes. (Mixture should bubble vigorously at beginning, but begin to subside as mixture thickens.)
2. Preheat oven to 400°F. Roll puff pastry sheet on a lightly floured surface into an 11-inch square; place over pear mixture in skillet, and trim edges.
Bake in preheated oven until pastry is golden brown, 18 to 22 minutes. Let cool completely to room temperature, about 2 hours. Invert onto a plate.
3. Beat together cream and cardamom with an electric mixer on high speed until soft peaks form, about 30 seconds. Serve slices with a dollop of cardamom whipped cream.
Pear juices contributeto the caramel sauce, allowing for lessbutter and sugar in this take ona French classic. PER SERVING (1 slice; 1 Tbsp. whipped cream): 210 Calories,9g Fat (4g Sat.), 10g Chol., 4g Fiber, 2g Pro., 32g Carb., 19g Sugar (7g Added Sugar), 102mg Sod., 1mg Iron, 16mg Calcium