Pear Tartlets with Brown-Sugar Crème Fraîche

Name: Pear Tartlets with Brown-Sugar Crème Fraîche
Prep time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 3/4 c. all-purpose flour; 1/2 c. granulated sugar; salt; 9 tbsp. unsalted butter; 4 1/2 tbsp. unsalted butter; 3 Bartlett or Anjou pears; 1/2 c. Crème fraîche; 2 tbsp. light-brown sugar

By Cheryl SlocumPublished: Aug 30, 2012

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Yields:

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Cal/Serv:

426

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Each tiny pastry shell cradles half a Bartlett pear bathed in a buttery glaze. To gild the lily, drizzle brown-sugar crème fraîche over top.

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Directions

1. Step 1In a medium bowl, combine flour, 1 1/2 tablespoons granulated sugar, and a heaping 1/4 teaspoon salt. Using your fingers, blend cold butter into mixture until mixture resembles coarse meal. Add 4 to 5 tablespoons ice water, adding more by the teaspoon if needed, until mixture forms a dough when pressed together. Pat dough into a disk, wrap tightly in plastic wrap, and refrigerate until chilled, about 30 minutes.
2. Step 2Preheat oven to 400 degrees F. Meanwhile, place six 3 1/2- to 4-inch ramekins on a baking pan. Add 1 tablespoon granulated sugar and 1/2 tablespoon room-temperature butter to each. Place a halved pear, cut side up, in each ramekin. Bake for 25 minutes.
3. Step 3Meanwhile, on a lightly floured surface, roll out dough. Cut out 6 circles the same diameter as ramekins. Transfer dough circles to a plate, cover with plastic wrap, and refrigerate until pears are ready.
4. Step 4Remove pears from oven and, working quickly, place dough circles directly on top of pears to cover. Dot dough circles with remaining butter, then sprinkle each with 1/4 teaspoon granulated sugar. Bake until crust is golden and flaky, 15 to 20 minutes.
5. Step 5Let tartlets rest 3 to 4 minutes, then invert onto plates. Meanwhile, in a small bowl, combine crème fraîche and brown sugar. Serve tartlets warm with brown-sugar crème fraîche on the side.