Pear Tarte Tatin Recipe

Preheat oven to 425F (220C). Toss pears with craisins (if using), lemon juice, ginger and cinnamon. Melt butter in a 6- or 8-inch (30-cm) heavy, ovenproof skillet set over medium-high heat. Sprinkle in the sugar and stir to combine. Fan pears out evenly in pan. Reduce heat to medium and cook, without stirring, for 10 to 15 minutes or until a golden caramel has formed in the pan.

Lay pastry over top of fruit so that pears are completely covered. Fold the edge of the pastry to fit inside the pan snugly. Transfer pie to preheated oven. Bake for 15 to 20 minutes (if using puff pastry) or until pastry is golden and crisp. (If using pie pastry, reduce baking time by about 5 minutes.) Let cool for 5 minutes. Turn pie out onto a platter. Spoon any juices remaining in pan over top of fruit.

Makes 3 to 4 servings.

Tip: Slice the pears and measure out the other ingredients before dinner so that it’s as easy as pie to flirt with your honey and make dessert, too.