Jarte À La Jatin Recipe

Make pastry

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tbsp granulated sugar. Add the 12 tbs (1 1/2 sticks) cold unsalted butter pieces and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Sprinkle 6 tablespoons ice water over the flour-butter mixture a tablespoon at a time, tossing gently after each addition until the dough just comes together when pressed. You may not need all the water — the dough should hold together without being wet or sticky.

Turn the dough onto a lightly floured surface, press together into a disc about 1" thick, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes (or up to 2 days). Chilling firms the butter and prevents shrinkage during baking.

Prepare pears

While the dough chills, peel, halve and core 6 medium pears. Pat them dry and toss with 1 tablespoon lemon juice to prevent browning.

Make caramel

In a 10" ovenproof skillet (or a heavy, 9–10" sauté pan), melt 6 tbs unsalted butter over medium heat. Add 1 cup granulated sugar and 1 tbsp light brown sugar and stir gently to combine. Cook undisturbed for 6–8 minutes, swirling the pan occasionally, until the sugar melts and turns a deep amber color. Watch carefully to avoid burning.

Once the caramel reaches a deep amber, remove the pan from the heat and stir in 1 tsp vanilla extract, 1/2 tsp coarse sea salt and 1 tsp ground cinnamon. Return the pan to very low heat for 30 seconds to incorporate flavors, if needed.

Arrange the pear halves tightly, cut side up, in concentric circles in the caramel in the skillet. Pack them so the tart will hold together when inverted. Return the skillet to medium-low and cook the pears in the caramel for 6–8 minutes, spooning hot caramel over the tops so they soften and begin to glaze but still hold shape.

Preheat

Preheat the oven to 400°F (205°C).

On a lightly floured surface, roll chilled dough into a circle about 12" in diameter and roughly 1/8" thick, large enough to cover the skillet with a slight overhang. If dough is too soft, return to the refrigerator for 10 minutes.

Carefully drape the dough over the caramelized pears in the skillet, tucking the edges down between the fruit and the pan to create a neat edge. Trim excess if necessary. Brush the top lightly with 2 tbs heavy cream and sprinkle with 1 tbsp turbinado sugar if using.

Place the skillet on a rimmed baking sheet (to catch any drips) and bake 30–35 minutes, until the pastry is golden brown and the caramel is bubbling at the edges.

Remove from oven and let rest 8–10 minutes. Wearing oven mitts, invert the tart onto a large serving plate or cutting board: place plate over skillet, hold firmly and flip. Lift the skillet off carefully — the caramel will be hot.

If needed, spoon any remaining hot caramel from the skillet over the tart to glaze the pears. Allow the tart to cool 10–15 minutes so caramel thickens slightly and slices cleanly.

Dust the finished tart lightly with 1 tsp powdered sugar if desired. Slice and serve warm or at room temperature. Leftovers keep covered in the refrigerator up to 2 days; gently rewarm before serving.