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Pear Tarte Tatin- So Good It Hurts

It was so good it hurt. A buttery, flaky crust with a thick sweet caramel coating. Lying in between these two decadent layers were toasty soft pears.

Recently, this blog has really inspired me to spend more time in my own kitchen and cook. I invited some friends over for dinner to enjoy a little Thanksgiving after Thanksgiving. I mean if it was so good the first time why not have it again, right? So that is what we did. There were no leftovers left to enjoy but I was able to whip up a simple Thanksgiving-inspired dinner.

For dinner we enjoyed turkey cutlets simply seasoned and sautรฉed. To accompany we had maple brown sugar yams and roasted balsamic brussel sprouts. The real star of the meal was the Pear Tarte Tatin for dessert.

You will have to get an early start for this dessert, but it is worth the wait. The end result includes textures and tastes that deceive and surprise you! Between the three of us this 9โ€™ dessert hardly seemed like enough.

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Enjoy the sweet pleasure.

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6 Comments
  • Maria
    December 2, 2009

    What a feast and the tarte is gorgeous!

  • Gastronomer
    December 2, 2009

    Your tart looks exactly like the one in the magazine! BRAVO!!

  • Cindy Yoo-Korneluk
    December 2, 2009

    Looks AMAZING!!! You are so gifted…

  • The Duo Dishes
    December 3, 2009

    Ooooooh yeah. That tarte tatin looks bomb!

  • Esi
    December 4, 2009

    I love your blue measuring cup! Is that the Nigella Lawson one? Anyway, the tart sounds great! Sooo glad you're spending more time in the kitchen ๐Ÿ˜‰

  • UmaliOnYa
    December 6, 2009

    great job ..you should make a copy my FCI books on classic french technique ..it'll help you progress faster as a cook ..you'll be able to execute more complicated dishes ..let me know ..you're always welcome to them.

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