Tarte aux Poires Renversee from The Cooking of Provence by Patricia Lousada
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 ...
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Ingredients
- crème fraîche, to serve
- 175 g (6 oz) sugar
- 125 g (4 oz) unsalted butter
- a pinch of salt
- 250 g (8 oz) puff pastry, thawed if frozen
- 1 3/4 kg (4 lb) firm but ripe pears such as Rocha, Williams or Packham
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