Upside Down Pear Tarts
Servings 6 servings
- 4 pears d'anjou recommended
- 4 tablespoons butter
- 1/2 cup sugar
- 1 teaspoon cinnamon or pumpkin pie spice
- 1 12 inch square sheet of puff pastry dough
Preheat oven to 400 degrees F. Grease the wells of jumbo muffin pan.
Peel and slice pears.
Using a heavy bottom skillet, melt the butter over medium heat and allow to foam. Once the foam subsides and you start to get brown bits, add the sugar, cinnamon, and pears. Stir to coat. Allow to cook until the sugar fully dissolves and starts to form a syrup consistency. Allow to thicken just a bit but do not allow sugar to burn. Remove from heat.
Scoop pears and syrup into the six wells of the jumbo muffin tin.
Using a pairing knife or a round cutter, cut circles out of the dough. Use scraps for a different use. Place one round on top of each well.
Bake in preheated oven until the dough is a deep golden brown, about 20 minutes.
Cover the muffin pan with a large tray or serving platter and carefully invert. Serve warm.
Calories: 424kcal | Carbohydrates: 53g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 169mg | Potassium: 162mg | Fiber: 4g | Sugar: 28g | Vitamin A: 265IU | Vitamin C: 5.1mg | Calcium: 20mg | Iron: 1.3mg