Pear Tarte Tatin with Winter Spices

Ingredients:

• 8 x 10 rectangle of puff pastry, thawed in refridgerator
• 3 Tbsp unsalted butter
• 1/4 cup granulated sugar
• 4 firm, ripe pears, peeled, halved and cored
• 1/2 cup light brown sugar
• 2 Tbsp finely ground crystallized ginger
• 1 Tbsp fresh lemon juice
• 1/4 tsp each nutmeg and cloves
• 1/2 tsp ground cinnamin

Directions:

Refrigerate the pastry dough for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Using 1 tablespoon of the butter, grease a 12-inch (30-cm.) round baking dish with 2-inch (5-cm.) sides. Sprinkle the granulated sugar evenly over the bottom.

Place the pears, cut side up, in a tight layer in the prepared baking dish. Sprinkle with 1/4 cup (2 oz./60 g.) of the brown sugar. Top with the crystallized ginger and lemon juice. Cut the remaining 2 tablespoons butter into bits and dot the tops of the pears. In a small bowl, stir together the remaining 1/4 cup (2 oz./60 g.) brown sugar and the nutmeg, cloves and cinnamon. Sprinkle over the pears.

On a floured work surface, roll out the pastry a little larger than the diameter of the baking dish and 1/4 inch (6 mm.) thick. Transfer to the dish. Tuck the edges of the pastry into the bottom of the dish to form a rim that encircles the pears. Prick the top all over with a fork.

Bake until the crust is golden brown, the pears are tender, and a thickened, golden syrup has formed in the dish, about 1 hour. Let stand for 5 minutes.

Run a knife around the inside edge of the dish to loosen the sides. Invert the tart onto a plate, dislodging and replacing any pears that may have stuck to the dish. Cut into wedges and serve warm. Serves 6-8.