Korean-Pear Tarte Tatin

Ingredients

• 3 medium, peeled, halved and cored Korean pears
• 3/4 cup Granulated sugar
• 4 tbsp Unsalted butter
• 1/2 sheet thawed All-butter puff pastry
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract(optional)
• 1/4 tsp Salt
• 2 tbsp Heavy cream(optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Peel the pears, halve them, and core them; toss with lemon juice to prevent browning.

2. 2

   In a 8-inch oven-safe skillet, melt the butter over medium heat. Stir in the sugar, salt, and vanilla, and cook for 5-7 minutes until the mixture turns golden amber.

3. 3

   Arrange the pear halves cut-side up in tight concentric circles over the caramel and cook for 10 minutes, basting occasionally.

4. 4

   Drape the puff pastry over the pears, tucking the edges down the sides of the pan, and poke a few steam vents with a knife.

5. 5

   Bake for 40-45 minutes until the pastry is deep golden brown and the caramel is bubbling at the edges.

6. 6

   Let the tart rest for 10 minutes, then run a knife around the edge and carefully invert onto a plate. Serve warm, optionally with a drizzle of heavy cream.