The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s.

The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests ...

2 cups dry red wine 2 cinnamon sticks 1/2 cup sugar 1/4 cup water 2 tablespoons unsalted butter 1 tablespoon pear liqueur (optional) 5 firm, ripe Bartlett pears—peeled, cored and halved One 14 ...

Bake for 20 to 25 minutes, or until the pastry turns golden brown. Allow to cool for 10 minutes, then position a plate over the top of the tart, flip it over and unmould the pan. Place a saucepan over ...

Cook until caramel has thickened, 3 to 4 minutes. Reduce heat to medium-low; arrange pear slices, cut sides up, in desired pattern in caramel. Sprinkle with cinnamon. Cook, without stir­ring, until ...

Pear Tarte Tatin Makes one tarte tatin. Recipe is by Simply Recipes, revised by Margaret DeLaney. For the crust: Pillsbury puff pastry sheets ...

After a minute, place the spare pie dish atop the pan, and using two hands with oven mitts or potholders, flip it over, releasing the tarte tatin onto the pie dish (if you lose a few pears, that's OK!

Discover how to make a stunning 5-ingredient Peach and Pear Tarte Tatin in this easy tutorial! This delightful dessert features caramelized fruit and a flaky crust, perfect for impressing your ...