Upside-down Pear Tart

Name: Upside-down Pear Tart (Tarte aux Poires Renversée)
Yield: Yield 6 to 8 servings.
Cuisine: French
Ingredients: 4 Bose pears, peeled, cored, and cut in half; ½ cup sugar; 1 cup light cream; 2 tablespoons pear brandy; ⅓ cup ground walnuts; 1 cup sifted all-purpose flour; Pinch of salt; 2 tablespoons unsalted butter; 6 tablespoons unsalted butter; 2 tablespoons sugar; 2 egg yolks; 1 tablespoon pear brandy; 12 walnut halves

Tarte aux Poires Renversée

Preparation info

Yield
6 to 8
servings.

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

The sauce must be made with light cream; heavy cream will break when you deglaze the caramel from the pear-baking pan.

Ingredients

For the Pastry

6 tablespoons unsalted butter
2 tablespoons sugar
2

Europe
France
Dessert
Mediterranean
Vegetarian
Savoie

Method

Prepare the pastry as described.

To make the filling, spread 1 tablespoon of the butter into a 1-quart baking dish, add the pears rounded side up, cover them with the sugar, and bake in a preheated 350°F oven until the sugar has caramelized lightly. Turn the pears over and finish baking until the caramel is brown but not black, or the sauce will be bi