Pear-Ginger Tart Tatin

1 sheet puff pastry or flakey home-made pie crust
2-3 ripe bartlett pears
1 Tbsp lemon juice
1/2 cup light brown sugar
4 Tbsp butter
1 tsp grated ginger
Vanilla ice cream

Peel and thinly slice the pears. Place them in a bowl and toss them with lemon juice. In a small
pan, combine the brown sugar and butter. Cook over low heat, stirring frequently until the
mixture is shiny and light in color. Pour the caramel mixture into a 9” round baking pan.
Sprinkle the ginger on top of the caramel. Arrange the pear slices in concentric circles making

sure that all the caramel is covered – it is ok if the pears overlap. Place the baking pan on top of
the puff pastry and cut a circle the exact size of the pan. Place the dough circle on top of the
pears and place the tatin in a 350°F oven for 25-30 minutes or until the puff pastry is golden
brown and the fruit and sugar mixture is bubbling around the edges. When the tatin comes out
of the oven, immediately invert it onto a serving dish. (If you wait too long to turn it over, the
caramel will harden to the bottom of the pan and the fruit will stick.) Cut into 4-6 slices and serve
warm with a scoop of ice cream.

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