Pear Tarte Tatin
There is an abundance of pears right now in the grocery stores. I just purchased 6 pounds of organic anjou and plan to use them in a salad with Maytag blue and toasted walnuts and a breakfast loaf bread with poppyseeds. But what I always think about first when I see pears is the pear tarte tatin I have created over the years by combining a recipe for the crust from Saveur and the pear filling from a NY Times article. You will not find a pastry crust recipe better than this one! Serve with whipped creme fraiche or the best vanilla ice cream (this tarte deserves homemade!).
FOR THE PASTRY:
1/17/2008 06:33:08 am
this is a wonderful site...ful of inspiring recipes and beautiful dishes that seem so perfect for the foods that they serve. Keep it up...this is meant for the big time!!!
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