SERVES 8
While I was working in France, I made this dessert every single day. Sometimes twice a day if lunch service was really busy.
This pastry is simple and can be whipped up with very little notice as long as there is puff pastry in the freezer.
We prefer Bartlett pears for this tart, but any pear or apple will work wonderfully.
INGREDIENTS
2 sheets frozen puff pastry (one 17.3-ounce package), thawed
2 tablespoons butter, plus extra as needed
5 pears, peeled, quartered lengthwise, and cored
½ cup sugar
8 ounces crème fraîche
1 teaspoon grated fresh ginger
½ teaspoon grated nutmeg
Preheat the oven to 350°F.
Unfold the puff pastry and place one sheet on a lightly floured countertop. Place the second sheet of pastry over the first at an opposite angle. Roll the sheets lightly together with a rolling pin and set the puff pastry aside.
Heat a 12-inch cast-iron pan or ovenproof skillet over low heat. Add the butter. Once the butter is melted, arrange the pears cut side up around the pan in a decorative pattern. Sprinkle evenly with the sugar. Raise the heat to medium-high and cook until the sugar and pear juices caramelize. Watch the pan closely, and if an area becomes too dark too quickly, add an additional dab of cool butter to slow the caramel in that particular spot.
Once the sugar and the pear juices start to turn into a beautiful amber caramel, remove the skillet from the heat. Place the pastry over the pears and, using a butter knife, tuck the edges down around the pears. Do not use your fingers, as the caramel is very hot.
Bake for 20 to 25 minutes or until the pastry is puffed and golden. Transfer to a wire rack and let the tart rest for 5 minutes. Place a large plate on the top of the pan and, using oven mitts, carefully invert the pan. Lift the pan, leaving the tart on the plate.
In a mixing bowl, combine the crème fraîche with the grated ginger and nutmeg. Whisk until the crème fraîche is light with soft peaks.
Cut the tart into wedges and serve with the spiced crème fraîche.
