A tarte tatin made with pears and cardamom. Baked at 400º for 15 minutes or so, then lowered to 350º until done. That temperature to start seems to get the best crust - this crust is a basic all-butter pie crust, the butter just barely incorporated, allowing for a perfectly flaky crust.
Gorgeous! I'm impressed to see the pears so intact!
ReplyDeleteThanks! Can't wait to cook with you when you're here!
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