PEAR TARTE TATIN
~ Delightful and easy autumn dessert from A Taste of the Canadian Rockies Cookbook (Lake O'Hara Lodge, Yoho National Park)
5-6 peeled, cored and sliced pears
4 Tbsp. butter
1/4 cup sugar
cinnamon to taste
nutmeg to taste
12-inch pie pastry (1/8 inch thick)
- On stovetop, in an oven proof skillet, melt butter. Add sugar and caramelize (be careful as sugar burns very easily). Remove from heat. Add pears, sprinkle with cinnamon and nutmeg. Cover with pie pastry and with paring knife stab vents through pastry top.
- Bake 10 minutes in preheated 400-degree oven, then reduce heat to 375-degrees and bake for 20 minutes.
- Using oven mitts on both hands, remove from oven, invert large platter over skillet, turn skillet and platter over together sot that tarte is now on platter, pastry side down. (Watch for hot caramelized sugar that may leak over edges of platter.)
- Cut and serve with whipped cream. (8 servings)