Preheat oven to 375°F. On a lightly floured work surface, roll out pastry to a 13-inch square. Using a skillet lid as a template, cut pastry into a 12-inch round.

Whether it's a casual gathering around the table or a festive dinner party with candlelight, baked fruit desserts make a statement at the end of the meal. They sustain the momentum rather than ...

Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie in Washington, D.C. At age 13, I thought the restaurant, housed in a townh… ...

A finished Pear Tarte Tatin STAFF PHOTO BY MICHAEL JOHNSON Margaret Delaney cuts rolled-out dough to create the crust for the pear tart on Oct. 14 in Baton Rouge.

Preparation. Step 1. Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork.

Place dough over pear-shallot mixture, tucking edges into pan so it fits snugly around mixture. Bake in preheated oven until golden brown, 28 to 32 minutes. Let cool in pan 20 minutes.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Taxi cab confession: Before now, I had never made a tarte tatin. It ...

Every cook should serve an apple or pear tarte tatin from time to time – served warm with ice-cream, there's little to surpass the contrasting temperatures and textures, not to mention the ...

From Chef David Carmichael's Oceana restaurant. IE 11 is not supported. For an optimal experience visit our site on another browser.

While I wouldn’t recommend a pear pie—the fruit would disintegrate, steamed under a pie crust—pears are ideal in a tarte Tatin, which cooks far more quickly, particularly when made with puff ...

5 Ingredients Peach and Pear Tarte - Tatin. Posted: October 10, 2024 | Last updated: October 10, 2024. Discover how to make a stunning 5-ingredient Peach and Pear Tarte Tatin in this easy tutorial!