Invert the tart onto a serving plate (hold the plate over the top of the pan and flip them together). Very carefully tilt the skillet over a small saucepan, if you want to save the liquid, or the kitchen sink, if you don't, and gently pour off as much of it as you can you might need to hold your impeccably clean hand over the pastry to keep it in place. Bake for 40 to 45 minutes, until the pastry is puffed and golden, with deep-amber edges, and the juices are bubbling.Ĭool the tart for 20 minutes. (You will not need all of the egg.) Sprinkle the pastry with the remaining generous teaspoon of sugar. Beat the egg in a small bowl brush it evenly over the pastry, avoiding any exposed cut edges of the dough. Drape the puff pastry over the top, tucking in any exposed edges.Īt this point, you can bake immediately or cover the skillet with aluminum foil and refrigerate for up to 8 hours. Scatter the crystallized ginger evenly over the pears and any exposed caramel. If a large open space is left in the center, pare down another pear quarter into a round to fill the hole. Wrap and refrigerate the excess pastry for another use.Īrrange the pears in the skillet rounded sides down, with their narrow stem ends pointing toward the center to create a flower pattern, paring/shaping them to fit if needed you should be able to fit at least 8 pear quarters in the skillet. Set the round on a baking sheet and refrigerate until ready to use. Use a paring knife to cut out a round slightly smaller than 8 inches in diameter. Place the sheet of puff pastry dough on a clean work surface use your fingers to smooth over any deep creases. Pour the caramel into the skillet and let it set up a little while you prepare the crust. Turn off the heat stir in the ground ginger and salt. At that point, add the butter one piece at a time, stirring vigorously until it melts.

The bubbles will get bigger and pop more slowly until, over the next 15 minutes or so, the liquid starts to color: first to a pale amber, then butterscotch, then a medium-dark copper. Bring to a boil over medium-high heat, then start watching the pan carefully, without stirring. Combine the 2/3 cup of sugar and the water in a small saucepan, swirling the pan gently to make sure all the sugar is wet.

Easy pear tart