Autumn pear tarte Tatin from Pastry Love: A Baker's Journal of Favorite Recipes (page 275) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

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

  • anya_sf on March 08, 2024

    I made 1/2 recipe in a 7" pan, trimming the pear tips slightly to fit. Placing the pears on their sides is a great way to maximize the amount of fruit. I cut the pastry into a 7" circle, but wider would have been better, as the pastry shrank during baking. The tart was delicious. Rather than discard the copious amount of extra liquid, I drizzled some over my serving.

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