Easy Pear Tarte Tatin

Relish this delicious pear tarte made using Pillsbury® refrigerated pie crust - a perfect French dessert. MORE+ LESS-

By Pillsbury Kitchens

February 11, 2014

medium Bartlett pears, peeled, cut into 1/2-inch wedges

2/3

cup packed brown sugar

1/4

cup butter (do not use margarine), melted

teaspoon vanilla

Pillsbury™ refrigerated pie crust, softened as directed on box

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1

Heat oven to 375°F. Spray 9-inch round cake pan with cooking spray.
2

In medium bowl, gently stir pears, brown sugar, melted butter and vanilla until well mixed. Spoon mixture into pan, arranging pears in concentric circle.
3

Unroll pie crust on work surface; cut out 9 1/2-inch round. Place crust over pears, carefully tucking edges of crust down into sides of pan.
4

Bake 35 to 40 minutes or until bubbly and crust is browned. Cool in pan on cooling rack 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan; return any pears in pan to top of tart.