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Recipe for :

Tarte Renversée aux Poires

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>


2 large firm pears
75 grams (about 6 tablespoons) butter
100 grams extra fine sugar
1 sheet puff pastry

  • Cut pears in half lengthwise, peel, core, and cut each half into 3 wedges.
  • Preheat oven to 400°F
  • Melt butter in a medium sauté pan over medium low to medium heat. Sprinkle sugar over butter, mix, and leave to caramelize. When browned, arrange pear slices (on one of the flat surfaces) on sugar syrup and cook for about 7 minutes. Turn each slice onto its other flat surface and cook another 7 minutes.
  • When cooked, arrange pears evenly in a fan shape. Lay out puff pastry on a board and cut a circle 1" to 2" larger than the pear arrangement. Carefully place pastry over pears, “tuck-in” edges, and gently press pastry onto pears. Bake for 20 minutes until pastry is browned.
  • Allow to cool 10 minutes. Flip over onto a plate. Rearrange pear wedges, if necessary.

Makes one 9" tarte (4 to 6 servings)

Guide Cuisine, April 1997, page 61.

To visit the à la carte web site - click here