I’m so excited about the variety of crops in my Sparrow Arc Farm CSA today, I just had to share the list:
- Yukon Gold Potato
- Rainbow Chard
- Petite Orange Carrot
- French Breakfast Radish
- Ailsa Craig Sweet Onion
- Yuri Asian Pear
- Basil (!!!!)
- Fairy Tale Eggplant
Every week, my CSA comes with an e-newsletter that features a recipe starring many of the foods in that week’s share. This week, they provided a delicious-sounding Pear Tart Tatin recipe from Martha Stewart. It’s baked in a skillet, so it can transition right from oven to table!
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup sugar
- 1 1/2 tsp cider vinegar
- 2 TBSP unsalted butter
- 3 firm, ripe pears, each peeled, halved, cored, and cut into 6 wedges
1. Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
2. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
3. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
For ease, use a melon baller or teaspoon to scoop out the pears’ cores.