Caramelized pears take the place of apples in this classic dessert. The amounts for flour, butter, and nuts are listed by weight (ounces) and by volume (cups and tablespoons); use either measurement.
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This was a rare disappointment. The ginger overwhelmed the delicate flavor of the pears, and the crust ended up soft and cookie-like rather crisp. There has to be a way to make a great tarte tatin with pears, but this is not quite it.
I have been making this dessert for years and have never been able to get the caramel to be thick. It is always fairly watery. The flavor is great, but I would love to know how to get the caramel to thicken.
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