Patricia Lousada

Tarte aux Poires Renversee

Caramelised upside-down pear tart

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Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
The Cooking of Provence
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is one of the all-time great desserts. The secret for a luscious caramelised pear topping is in cooking the pears on top of the stove before baking the tart in the oven. It is a cousin of the famous apple upside-down Tarte Tatin.

Ingredients

  • 1.75 kg (4 lb) firm but ripe pears such as Rocha, Williams or Packham

Method

Quarter, peel and core the pears. Toss the pears in a bowl with a few tablespoons of the sugar as you work. Melt the butter and remaining sugar in a 24 cm (9½-inch) ovenproof, cast-iron frying-pan (or you

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