Name: Upside-Down Pear & Nut Tart with Calvados Syrup
Yield: Serves 4
Cuisine: Dutch
Ingredients: ⅓ cup plus 2 tbsp (100 ml) milk; 2 cups (250 g) self-rising flour; 4 eggs; 1 cup plus 2 tbsp (250 g) butter, plus more for the pan; 1 cup (225 g) packed light brown sugar; 4 firm-ripe pears (any kind will do because you’ll cook them down completely); ¼ cup (50 g) granulated sugar; 1¼ cups (150 g) chopped walnuts, plus about 8 walnut halves for garnish; 2 cups (400 g) sugar; 3 tbsp (50 g) butter; 3 tbsp Calvados

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Before I lived in Amsterdam, I lived in The Hague while attending art school. To make some extra money I worked in restaurants, in the kitchen or as a waitress. In one of the restaurants (Peppermint; you may have heard of it), we’d bake this tart weekly. A hundred years later I still find this a great recipe, and I’m giving it to you—I noted it down in my very, very first recipe journal, which I made with my colleagues Natascha and Iris.

We used to eat it with maple syrup, but I mak