PEAR TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PEAR TARTE TATIN
Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.
Provided by Bibi
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- Allow to sit 15-20 minutes, then serve warm.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g
PEAR TART TATIN
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
- In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
- Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
Nutrition Facts : Calories 475 g, Fat 22 g, Fiber 5 g, Protein 5 g
PEAR TART TATIN
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.
Provided by Jennifer McLagan
Categories Desserts Jamie Magazine Fruit Christmas Dinner Party Easter treats Mother's day
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
- Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
- Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
- Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
- Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
- Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
- Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.
Nutrition Facts : Calories 405 calories, Fat 20 g fat, SaturatedFat 10.5 g saturated fat, Protein 4 g protein, Carbohydrate 55 g carbohydrate, Sugar 31.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MAPLE-PEAR TARTE TATIN
Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!
Provided by WestCoastMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
- Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
- Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
- Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
- Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
- Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.4 g, Cholesterol 15.3 mg, Fat 17.6 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 6.6 g, Sodium 121.5 mg, Sugar 23.2 g
PEAR TATIN
This pear tarte tatin recipe is easier to make than you might think - and so impressive! For more dessert recipes visit Goodhousekeeping.co.uk
Categories pear tatin recipe tart tatin recipe easy tart tatin pear recipes
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. In a large frying pan, sprinkle the sugar in an even layer and gently heat, swirling the pan occasionally to help it melt evenly (it should be a light caramel colour). Add butter and pears, mix carefully, then bubble for 5-10min until pears are just tender. Remove pan from heat.
- Unroll pastry and use the base of your cake tin as a template to cut a circle 1cm (1/2in) bigger than the base. Prick circle all over with a fork and set aside.
- Arrange pears cut-side-up in the tin (trim halves to fit if necessary), then pour in the caramel. Lay the pastry over the pears, tucking in the edges around the fruit.
- Bake in the oven for 25-30min until puffed and golden. Leave to cool in tin for 10min to settle. Carefully pour out any excess liquid before inverting on to a plate. Serve with ice cream. Like this? You'll love... Lemon Drizzle Cake Chocolate cake The best banana cake recipes Best cheesecake recipes Apple crumble
Nutrition Facts : Calories 276 calories
PEAR TATIN
Provided by Jacques Pepin
Categories brunch, dessert
Time 1h25m
Yield Six servings
Number Of Ingredients 11
Steps:
- For the caramel: Place the sugar and 3 tablespoons water in a heavy 10-inch skillet. Cook over medium-to-high heat for about 5 minutes, until the mixture turns a light caramel color. Remove from the heat and swirl the caramel in the skillet to cool and harden it. (If the caramel darkens too much as it continues to cook in the pan's residual heat, place the base of the skillet in cool water to stop the cooking.)
- For the pears: Peel the pears, cut them in half lengthwise and core them. Arrange the pear halves, cut side up, on the caramel so that the pointed ends of the pears meet in the center. Add the butter and 2/3 cup water. Bring to a boil (the caramel will melt). Cover the skillet with a lid, reduce the heat to low and cook gently for about 20 minutes, checking occasionally, until all the water has evaporated and the mixture in the pan has caramelized again. (By then, the pears should be partly cooked.)
- While the pears are cooking, make the dough: place the flour, butter and sugar in the bowl of a food processor. Process for about 10 seconds. Add the milk and process for another 10 seconds. Transfer the unformed dough onto a sheet of plastic wrap and press on it until it forms a cohesive ball. Place another piece of plastic wrap on top of the dough and roll it with a rolling pin between the two plastic sheets to create a circle about the diameter of your skillet. Refrigerate the dough (still encased in plastic) to firm it slightly.
- After the pears have cooked for 20 minutes fill their hollow centers with the almonds and raisins. Remove the dough from the refrigerator, peel off the top sheet of plastic wrap and invert the dough on top of the pears. Peel off the remaining plastic sheet. Place the skillet in a preheated 400-degree oven for about 30 minutes. (By then, the dough should be nicely browned on top, and when you tilt the pan, there should be a rich layer of caramel in the bottom.) Set the skillet aside until serving time.
- If the pear Tatin has cooled beyond lukewarm at serving time, rewarm it on top of the stove until the caramel is soft again (the whole mixture will move in the pan when you shake it). Not more than 30 minutes before serving, invert a serving plate on top of the dough and turn the warm tart out onto the plate. Slice into portions, serving half a pear per person.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 6 milligrams, Sugar 22 grams, TransFat 0 grams
PEAR TARTE TATIN
Steps:
- Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
- Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
- Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
- Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
- Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
- Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.
PEAR TARTE TATIN
Provided by Anne Burrell
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.
- For the filling: Preheat the oven to 425 degrees F.
- Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
- Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.
- Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
- Slice tart into pieces and garnish with a dollop of sweetened mascarpone.
More about "pear tatin recipes"
PEAR TARTE TATIN | GOURMANDELLE
From gourmandelle.com
Cuisine FrenchTotal Time 1 hrCategory DessertsCalories 457 per serving
- In an oven-friendly skillet, on medium heat, add the molasses sugar and apple cider. Stir to incorporate until the sugar is melted.
- Add the freshly ground ginger, cardamom, cloves, vanilla and cook about a minute, until the caramel comes runny. Turn the heat to low.
PEAR TARTE TATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.7/5 (10)Total Time 1 hr 50 minsCategory Dessert, BakingCalories 382 per serving
PEAR TARTE TATIN RECIPE - COOK.ME RECIPES
From cook.me
Cuisine FrenchTotal Time 1 hr 50 minsServings 8Calories 330 per serving
PEAR AND WALNUT TARTE TATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Dessert
PEAR TARTE TATIN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (46)Category DessertCuisine FrenchTotal Time 1 hr 10 mins
- Unroll the pastry sheet onto a lightly floured surface then roll out thinner to a square. Using a plate that is slightly larger than the top of your pan as a template, cut out a circle of pastry. Chill on a baking tray while you prepare the remaining ingredients.
- Cut the butter into small cubes and scatter into an 18cm base diameter tarte tatin pan (or ovenproof frying pan). Sprinkle in the sugar.
- Next, peel the pears, cut them in half and scoop out the cores with a teaspoon or melon baller. Put the pan of butter and sugar over a medium-high heat. Watch the pan carefully at this stage, moving it around if one area is browning faster than another, and shaking the pan rather than stirring. Once the sugar has caramelised, remove from the heat. Lightly squash the juniper berries with the back of a spoon (without breaking them up) and scatter into the caramel.
PEAR TARTE TATIN RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (3)Published 2010-10-19Servings 6Calories 258 per serving
- Coat a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Sprinkle 6 tablespoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center.
- Place 1 1/2 teaspoons butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture.
- Place phyllo circle in pan over pears, pressing gently. Bake at 400° for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes.
- Wine note: Match this tart with Muscat de Beaumes de Venise, 2006, from Domaine Durban ($26). Filled with the unctuous fragrance of pears and sweet citrus, the wine's balanced and bright acidity is a palate-cleansing drop of gold.
CINNAMON-SPICED PEAR TATIN RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Desserts
- For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.
- When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.
- Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.
- Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that.
- Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears.
- Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel.
SIMPLE PEAR TART TATIN RECIPE | FRENCH DESSERT RECIPE ...
From themom100.com
5/5 (3)Category DessertCuisine FrenchTotal Time 55 mins
- In a 10-inch heavy ovenproof skillet, preferably cast iron, stir together the sugar with 2 tablespoons of water. Cook over medium heat, without turning, until the mixture starts to turn golden about 6 minutes. Stir in the butter, and continue stirring occasionally until the mixture is a rich golden color. Stir in the lemon juice.
- While the sugar mixture is cooking, slice the pears in half, then into quarters, remove the cores with a paring knife, and cut the halves lengthwise into 2 thick slices each (so, 8 slices total per pear). When the sugar mixture is golden, arrange the pear slices in concentric circles in the pan. Reduce the heat to medium low and cook until the pears are slightly tender, about 3 minutes.
- Meanwhile, lightly flour a clean work surface. Roll out the puff pastry to a square slightly larger then the diameter of the pan you are using. Trim the pastry into a circle just barely larger than the circumference of the pan, and prick the puff pastry in several places with a fork. Place the pastry over the pears and carefully tuck the edges around the tops of the pears (you may want to use a rubber spatula, as the pan will be hot). Bake for about 25 minutes until the pastry is golden brown and puffed.
PEAR TARTE TATIN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 45 minsCategory DessertPublished 2022-01-15
- Put the butter in a 23.5 cm (9¼ inch) diameter non-stick ovenproof frying pan over medium-low heat. Sprinkle over the sugar and add the vanilla seeds and pod.
- Preheat the oven to 220°C (425°F/Gas 7). Cook the pears for 10 minutes, shaking the pan occasionally as the mixture will caramelise in the pan unevenly and shaking it will help keep the caramel smooth.
- Meanwhile, use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 4 mm (¼ inch) thick. Use a sharp knife to cut out a 32 cm (12¾ inch) circle from the pastry.
- When the pears are caramelised underneath, remove the pan from the heat. Place the pastry on top and tuck it in around the side of the pan, close against the pears.
- Remove from the oven and set aside for 3 minutes to cool slightly. Place a serving plate over the pan and hold the base using a kitchen towel. Carefully invert the tart onto the plate, then remove the pan.
INSPIRED BY MASTERCHEF: PEAR TARTE TATIN RECIPE ...
From searchingforspice.com
Ratings 1Calories 445 per servingCategory Dessert
- Put the butter and sugar in a saucepan and heat gently until the sugar dissolves. Shake the pan every now and then but don't stir it. When the sugar has melted turn the heat up a little and let it bubble until it turns a caramel colour. Don't worry if the butter and sugar seem to separate, it'll still be fine.
- Cut the pears into quarters. Cut out the core and then slice each quarter into two or three pieces, depending on how chunky you want it to be.
- Pour the caramel into the bottom of an ovenproof dish. Arrange the pear slices on top. Top with puff pastry - the same size as the dish you are using. You may not need all the puff pastry. Make a couple of slits in the pastry so steam can escape.
PEAR TARTE TATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 3-4Category Dessert
PEAR TARTE TATIN, DELICIOUS AND EASY - GOURMAND LAB REPORT
From gourmandlabreport.com
Cuisine FrenchCategory DessertServings 4-6Estimated Reading Time 3 mins
PEAR TARTE TATIN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine FrenchTotal Time 1 hrCategory Baking And DessertsCalories 548 per serving
PEAR TARTE TATIN | FRENCH RECIPES | GOODTOKNOW
From goodto.com
3.3/5 (287)Total Time 55 minsCategory DessertCalories 343 per serving
PEAR TARTE TATIN RECIPE | SAVEUR
From saveur.com
TARTE TATIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
APPLE, PEAR AND MACADAMIA TARTE TATIN RECIPE | KITCHEN ...
From kitcheninfinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love