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Rinse, peel and core the fruit. In this example, I am using Bosc Pears
Slice the fruit into 1/4" slices.
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Preheat your oven to 350.
Melt butter in a 9-10" wide, deep, oven-safe pan and over medium heat.
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Add sugar and mix into melted butter.
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Heat until sugar melts in butter, then lower heat to low.
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Fan your fruit in a circle over melted sugar.
This first layer
will be the top layer when you flip the tart, so it should be as decorative (or not) as you desire.
Be careful as the syrup mixture will be very hot.
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Continue to fan and layer your fruit until you use it all, using any small pieces of fruit to cover the center.
Allow to simmer on low-medium while you prepare the dough.
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Here is another example made with thick cut apples.
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If using canned biscuit dough (e.g. Pillsbury, as shown here) double up the biscuits and roll them into larger circles.
If using crescent/croissant dough, (which I prefer over biscuit dough) lay out the dough and fold and re-roll it to match your pan.
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For the biscuits, re-double up the circles and roll them again.
If using puff pastry, follow the instructions to defrost it. You can either cut it to fit the size of your pan, or you can fold it and re-roll it to match your pan, but do not over work the dough.
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Double up the dough one more time so that you have one circle left and roll out to fit your pan.
I used the lid for the pan as a guide.
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Cut or poke holes in dough to allow any steam to vent.
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By now your pears should have been simmering 10-15 minutes and should have softened, releasing water into the sugar mixture to make it a syrup with some slight browning.
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When the syrup starts to thicken, carefully transfer the dough over the fruit, trying to seal the edges with the dough.
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Take the pan and place it in the middle rack of the oven.
Bake for 15-20 minutes or until dough is golden brown.
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Remove pan from oven and immediately flip onto a large serving plate so that it falls out and the dough becomes the crust and the fruit and syrup is on top.
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| Let cool for at least 15 minutes before cutting and serving. |
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