A perfect pear tart done simply in a cast iron pan!!
Flour for rolling
Puff pastry sheet, thawed
½ cup sugar
1½ tsp. cider vinegar
2 Tbsp. water
2 Tbsp. unsalted butter
3 firm but ripe Anjou or Bartlett pears, peeled halved cored and cut into 8 slices
Preheat oven to 375F. Lightly flour a work surface, roll pastry out to 11½" square. Place an 11" pie plate onto the pastry and cut out a circle. Refrigerate or leave pie plate on top until ready to use.
In a medium cast iron pan, add the sugar, vinegar and 2 Tbsp. water. Stir to combine. Over medium heat cook without stirring for 10-12 min. until just turning golden. Stir in the butter and remove from heat. Arrange pear wedges in a circle keeping a few slices to chop largely and fill in the center. Careful your pan will be very hot.
Drape the pastry over the pears and fold an edge inward all the way around. Again careful as the pan will be very hot. Place a lid or oven safe plate over the top wrapped in foil. Bake for 15 min. Remove lid/plate and bake for 15 min. more until golden. Let the tart cool in the skillet for 15 min. Run a knife around the edge and carefully invert onto a platter. Serve warm.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/pear-tart/