Pear Tarte Tatin (Will It Tarte Tatin?) by Ben Maxwell

Ingredients

• 4 large bosc pears
• 1 large sheet frozen puff pastry, thawed
• 1/2 cup granulated sugar
• 2 tbsp red wine vinegar
• 1/3 cup red wine
• 3 tbsp cold unsalted butter
• 1 stick cinnamon
• 1 cup vanilla ice cream (optional)

Instructions

1. Pre-heat your oven to 400 degrees Fahrenheit.
2. Peel pears, cut each lengthwise into 6 equal segments, removing stem and core.
3. Place pear segments in a large container, submerge with hot tap water (50-60°C), and let sit for at least 10 minutes.
4. In a 9" cast-iron pan, create an even layer of granulated sugar, then drizzle vinegar over the edges.
5. Turn stove top to medium heat, bring sugar to a boil, then reduce heat and allow to caramelize to a light brown color
6. Carefully tilt the pan in a circular motion to ensure even caramelization; do not stir.
7. Once the caramel is ready, remove the pan from heat. Add the cold butter cubes and swirl until melted.
8. Add the cinnamon stick and red wine to the caramel. Stir gently to combine.
9. Drain the pears from the hot water and carefully arrange them, cut-side down, in a single layer over the caramel in the pan.
10. Lay the thawed puff pastry sheet over the pears, tucking the edges down into the sides of the pan.
11. Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
12. Let the tart cool in the pan for 10 minutes before inverting it onto a serving plate.