Pear Tart Tatin

Pear Tart Tatin

Ingredients:
2 tablespoons margarine or butter
1/2 cup packed brown sugar
6 medium pears or tart apples (about 3 pounds), peeled, cored and cut into eighths
1/2 (17 1/4 ounce) package frozen puff pastry, thawed

Pear Chantilly Cream:
1 cup whipping (heavy) cream
1 tablespoon pear liqueur, pear brandy, apple brandy or apple juice

Directions:
1. Heat margarine and brown sugar in 10-inch ovenproof skillet over medium heat, stirring constantly, until melted. Stir in pears. Cook 20 to 25 minutes, stirring frequently, until syrup thickens; remove from heat. If desired, use two forks and arrange pear slices overlapping in a pinwheel pattern.
2. Heat oven to 400°F. Roll pastry into 10 1/2-inch square on lightly floured surface. Cut into 10 1/2-inch circle. Fold pastry into fourths; cut slits so steam can escape. Place over pears in skillet and unfold; carefully tuck edge down around pears.
3. Bake 15 to 20 minutes or until brown. Let stand 5 minutes; invert onto heatproof serving plate. Serve with Pear Chantilly Cream.
4. Pear Chantilly Cream: Beat ingredients in chilled medium bowl until soft peaks form.