Recipe courtesy of Jonathan Waxman
Apple, Pear and Macadamia Tarte Tatin
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 643
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 38 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 113 mg
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 643
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 38 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 113 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
- Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
- Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
- Spoon into shallow dishes and garnish with whipped cream.
