Pear & Anise Skillet Tart
Submitted by coffeebethy
Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
90 minThis is a tarte tatin with a twist. Fresh pears get arranged over caramelized sugar in a skillet, topped with a lemon-and-anise-scented pastry, and baked until golden. Flip it onto a platter and you’ve got a gorgeous upside-down tart with glossy caramel coating every wedge.
Anise seeds appear in both the pastry dough and the pear filling, giving the whole tart a warm, subtle licorice note that pairs beautifully with sweet ripe pears. The lemon zest keeps it bright and prevents the sweetness from becoming cloying.
Caramelizing the sugar in the skillet requires patience. Stir often and watch for a light golden color. Dark caramel turns bitter fast, and you can’t undo it.
Pro Tips
- Freeze the rolled dough for a full 30 minutes before removing the plastic wrap. Warm dough tears and sticks, making it impossible to drape over the pears cleanly.
- Arrange the pear wedges rounded side down, pointed ends toward the center. When you flip the tart, the rounded sides face up and create that classic fan pattern.
- Tuck the dough edges down between the pears and the skillet wall. This creates a rim that holds everything together after flipping.
- The tart is ready to flip when it shakes loose from the pan. If it’s stuck, return to the stovetop over medium heat for a minute to re-melt the caramel.
Variations
- Use Bosc pears for the best shape retention during baking. Bartletts work but soften more.
- Swap anise seeds for cardamom for a warmer, more floral spice profile.
- Serve with a dollop of creme fraiche to balance the sweetness.
Ingredients
Directions
Combine flour, 1 Tb sugar, 1 teaspoon lemon rind, ½ teaspoons anise seeds, and baking powder in a large bowl; cut in ¼ cup chilled margarine with a pastry blender until mixture resembles course meal and is pale yellow.
Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
(Do not form into a ball) Gently press mixture into a 4 inch circle on heavy duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 10½ inch circle.
Place dough in freezer 30 minutes or until plastic wrap can be removed easily.
Peel, core amd cut each pear into 8 wedges.
Combine pears, remaining teaspoons lemon rind, cornstarch, and 1 teaspoon anise seeds in a large bowl; toss gently to coat.
Set aside.
Wrap handle of 10 inch nonstick skillet with aluminum foil.
Combine ¼ cup sugar and 1 Tb margerine in skillet, and place over medium heat.
Carmelize by stirring often until sugar melts and is lightly golden.
Remove from heat.
Arrange pear wedges spoke-fashion on top of the carmelized sugar, working from the center of the skillet to the edge.
Place each pear wedge with the rounded side down and the pointed end toward the center of the skillet.
Sprinkle remaining 2 Tb sugar over pears, set aside.
Remove bottom sheet of plastic wrap from pastry dough.
Place dough on top of pears in skillet, gently tucking dough between pears around the edge of skillet.
Remove top sheet of plastic wrap.
Cut slits in dough for steam to escape.
Bake at 375℉ (190℃) F for 40 minutes or until pastry is lightly browned.
When tart can be shaken loose from pan, invert onto a serving platter.
Serve warm.
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