Breakfast pear tarte tatin from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 27, 2019

    Ooof - this didn't turn out well for me! It's kind of like a pineapple upside down cake with biscuit "cake" base and pear topping. I removed from oven as recipe specified after 25 minutes once top browned and tester emerged cleanly. Unfortunately there was a large blob of half-cooked dough in the center which I didn't discover until I cut into it. Scooped out and chucked that part. If it had baked it longer, top would've overbrowned and needed a foil cover. Pear juices/caramel bubbled up out of pan during baking (even though I used an 8" cast iron skillet) - recipe didn't warn about this. Pear topping was yummy, but I didn't care for the biscuit - too much baking soda flavor. Perhaps recipe's optimized for refrigerating dough overnight - I used it right after mixing. Cold dough would aggravate uneven-baking issue, though. I think this might need a lower baking temp than the 425F specified in recipe to cook evenly. I don't care for flavor combo enough to try it again, though!

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