Pear Tarte Tatin with Almond Pastry

Pear Tarte Tatin with Almond Pastry
Photo by Ben Fink


  • ¼ cup water
  • ½ cup granulated sugar
  • 4-¼ oz. (1 cup) cake flour
  • 1 large egg yolk, lightly beaten
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into large pieces
  • 3 lb. pears (about 6 large), peeled, halved, and cored
  • 1-¼ oz. (1/3 cup lightly packed) ground almonds
  • + 5 more ingredients
    • 1 oz. (2 Tbs.) unsalted butter
    • ½ tsp. table salt
    • 1 tsp. granulated sugar
    • 1 Tbs. minced fresh ginger tossed with 1 tsp. sugar
    • 3 Tbs. heavy cream

In a food processor, combine the flour, butter, salt, and sugar. Pulse briefly until the mixture has pea-size lumps and the rest looks like cornmeal. Add the almonds and pulse for just another second. Mound the mixture on a work surface, make a well, and pour the egg yolk and cream into the cente...

View full recipe at Fine Cooking


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