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 ...

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.

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.

Pear and Cardamom Tarte Tatin. Serves 8. Pastry: 1 1/2 cups all-purpose flour. 3 tablespoons sugar. 1/2 teaspoon salt. 3/4 cup chilled unsalted butter, cut into cubes. 1/3 cup full-fat sour cream.

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 ...

1 packet frozen puff pastry, thawed. 6 fresh pears, peeled, cored and halved. 1/4 cup Die Mas Ver in die ou Kalahari 5-year-old brandy. 1/2 cup butter ...

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.