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.

If you have trepidations about piecrust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however it slumps and ...

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.

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 ...

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 ...