Pear Tarte Tatin

  • BeckyS Posted: 01/08/11
    Worthy of a Special Occasion

    Easy! Gorgeous! Delicious! I made it as the recipe said. Truely was crisper on day 1 but was also delicious on day 2 and 3 when the crust had softened. Make sure to bake it long enough so that the sugar carmelizes (will probably help the crust to hold its crisp also). All 4 of us loved it. Yummy and light. It appears impressive but was created with ease. I am making it again to serve to guests tonight.

  • HeatherLynn Posted: 02/20/11
    Worthy of a Special Occasion

    Blech. That's the only word I have for this recipe. It's way, way too sweet (and I can eat a whole package of Creme Eggs in one sitting...I'm no wimp!). I'm not sure how this one made it past the test kitchen - the pears are too sweet, the crust is gross and the creme freche just doesn't belong. Save yourself the trouble.

  • Kathleen812 Posted: 11/13/10
    Worthy of a Special Occasion

    Sickenly sick is how I would describe this dessert. I hesitated adding so much sugar but wanted to trust the recipe. Also, 5 minutes after I flipped the dessert, the phyllo crust was soggy and inedible. I gave it a 2, has potential because if I made it again, I would reduce the sugar to 2 T (ripe pears are sweet enough) and add some cinnamon and nutmeg for some spice and complexity. I would also leave it crust side up and flip each one indivdually and serve immediately to avoid the soggy crust issue. Thanksfully it wasn't a complete bust-I simply blotted the extra sweetness off the pears and threw out the crust. I ate it with ice cream and golden raisins although it was still too sweet.

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