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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?