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.

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 ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such ...

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.

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.

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.

With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond ...

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 ...

Before now, I had never made a tarte tatin. It sounded just plain scary — flipping a pan over so that the fruit ends up on top and the crust Pear Tarte Tatin easy and satisfying with store ...