Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate.

Discover how to make a stunning 5-ingredient Peach and Pear Tarte Tatin in this easy tutorial! This delightful dessert ...

Subtly spiced with cardamom and ginger, this simple dessert elevates the usual lineup of holiday pies. For a flavor variation, replace the cardamom and ginger with 1 teaspoon chai spice. Total ...

A pear tart Tatin is one of those classic French dishes that looks quite complicated but in actual fact, is so easy to make and will guarantee to impress your guests if you're entertaining. You could ...

Explore our finest Thanksgiving desserts including apple ice cream sandwiches, boozy pecan pie, and pear tarte Tatin. Kim Wehby is a copy editor with over a decade of experience in the food and ...

Prick lightly with a fork. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top ...

Bursting with fall flavors, this Savory Pear Tart is made with a cornmeal crust and can be served warm or at room temperature. (Ashley Moyna Schwickert/For the Minnesota Star Tribune) ...

The addition of salt is the only way in which caramel can be improved in our humble opinion, with Sue’s recipe for salted honey, pear and chocolate tarte tatin promising to be the perfect end to ...

Lift the dough carefully, and arrange on top of the apples in the skillet. Press it down gently, and sprinkle with 2 tbsp. sugar. Bake for 45 minutes. Incline the pan. If any visible juices remain, ...

As a chef, I have a few tips for cooking foods everyone should know how to make, like salting sweets, soaking potatoes, and ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

The story goes that this classic upside-down tart was created by accident by two French sisters named Tatin. Classically it is made with apples but apricots are just as good. If in season ...