Tarte tatin is one of my absolute favorites, and as far as desserts go - pretty healthy! Traditionally it's made with apples, but we like it with pears too.
1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
2 Tbsp honey
2 tsp butter
1/4 tsp ground cinnamon
sprig of rosemary (opt)
Slice each pear into wedges and cut out the core.
In a bowl, melt the honey and butter on lowest microwave setting or in a skillet. Stir in cinnamon. Pour into a ceramic or glass pie pan, spreading evenly to coat bottom. Place rosemary sprig in center.
Place the pear slices on top of the butter and honey mixture. Start in the center and work around in a circular shape.
Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.
Bake in preheated oven at 350° for 25-30 minutes or until browned.
Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.
1 comment:
oh, cooking in France was always such a delight. Miss it! Your stuff looks so good! I copied down the beet and carrot salad. yum!
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