Meatless Monday: Cranberry-Pear Tarte Tatin
Sugar has a bad reputation. Sugar in its processed form can give you a temporary energetic spurt, which does not end pretty, and we can all agree that it is addicting. But there is a way to enjoy sugar, in natural fruits, for example. Sweet foods with natural sugars can be good for your heart and overall health.
If you would like to start your Monday with something sweet, try this Cranberry-Pear Tarte Tatin, which is better for your body than taking in processed sugars.
Follow the recipe below from vegetariantimes.
Cranberry-Pear Tartie Tatin
- 1 sheet frozen puff pastry, thawed (½ 17.3-oz. pkg.)
- 1 tsp. plus 1 Tbs. unsalted butter, divided
- ½ cup packed dark brown sugar
- 1½ cups frozen cranberries, rinsed but not thawed
- 4 firm, ripe pears, such as Bartlett (2 lb.), peeled, cored, and thinly sliced
- Preheat oven to 400°F. Roll puff pastry into 12-inch circle on sheet of wax paper. Refrigerate until ready to use.
- Coat bottom and sides of 10-inch cast-iron or ovenproof skillet with 1 tsp. butter. Spread brown sugar in even layer over bottom of skillet, and top with cranberries. Arrange pear slices in concentric circles, starting from outside edge of pan. Make 2 layers of pears.
- Place skillet on burner, and cook 15 minutes over medium-high heat. Transfer skillet to oven, and cook 15 minutes more. Dot pear-cranberry mixture with remaining 1 Tbs. of butter, and lay puff pastry round over top.
- Return pan to oven, and bake 30 minutes more, or until pastry is golden. Cool 15 to 20 minutes. Loosen edges of crust with spatula, then place large plate face down over pastry, and invert tart onto plate. Transfer any cranberries left in pan to top of tart.
Find more great ideas at the original post on vegetariantimes.
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