![]() Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated. 2 tablespoons cold vegetable shorteningīlend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes.Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Bake tart until pastry is golden brown, 30 to 35 minutes. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Put oven rack in middle position and preheat oven to 425☏. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Peel and halve pears, the core (preferably with a melon-ball cutter). 4 large firm-ripe Bosc pears (2 pounds total).Also, if your pears are enormous, as mine were, I would recommend not using the whole pear and cutting it into quarters lengthwise and setting them on the diagonal instead of halves. This dessert almost needs to be served with vanilla ice cream or whipped cream– otherwise the pear can be a bit overpowering. (Adapted from Gourmet 2003, who attributes it to one Betty Caldwell) I’m not sure what inspired me to make this pear tart… whatever it was, it’s opened up a whole new realm of desserts that I’ve realized I can make easily and cheaply (my favorite go-to ingredient, good chocolate, never falls into the “cheap” category). Next up: tarte tatin! This was incredibly simple to make: all I needed was some pears, butter, sugar and pastry dough. I decided I had to give pears another shot. However, I do try to use seasonal produce and a girl can’t just eat peanut butter chocolate pie, pecan pie and cinnamon rolls. In the fall I had some very bad experiences with pears (mostly where I would buy a perfect-looking pear at the farmer’s market and two days later it would be rotten) and I just don’t like apples, so why bother? Maybe that’s because I don’t love any of the wintery fruits. I don’t associate winter with fruit desserts.
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