Robert and Katherine DuGrenier
Robert DuGrenier, a world-renowned glassblower and gifted designer, had spent much of his childhood on his grandparents’ dairy farm. “It was my dream to return to that life,” he says. “I knew I could ...
Good with almost any firm fruit in season.
Ingredients
- For the crust:
- ½ cup water
- 1 stick of butter
- 1 cup all-purpose flour
- For the filling:
- 1 cup maple syrup
- 1 stick butter, cut up
- ⅓ cup heavy cream
- 8–10 medium-size pears or firm apples, peeled and cored
Preparation
For the crust, bring ½ cup water to a boil in a saucepan, add the butter, stir until it melts, and then stir in the flour with a fork until it forms a ball. Wrap and chill for 1 hour before rolling out.
Preheat oven to 375°. Heat maple syrup in a 9-inch cast-iron frying pan until bubbling, stirring until the syrup has caramelized. Stir in the butter until melted, then remove pan from heat, stir in the heavy cream and let cool as you slice up the fruit.
Spread out fruit slices on a cookie sheet and bake for 10 minutes, then lay in a spiral pattern over the maple syrup mixture in the frying pan. Raise oven temperature to 425°.
On a lightly floured surface, roll out the chilled dough to a circle the size of the cast-iron pan, then lay it gently over the fruit, and bake until brown and bubbling, approximately 30 minutes.
Remove from oven and let cool slightly. While the tarte is still warm, slide a knife around the edge of the dough and shake tarte loose in the pan. Place a large plate over pan and swiftly flip plate and pan over together Shake until the tarte unmolds onto the plate. If it does not come out, you can heat slightly on top of a burner and try again.
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