Pear tarte tatin from SE. the recipe calls for apples but we had pears so I used them. The pears were soft and exuded so much juice which I cooked down separately to concentrate the flavor. Caramel was a bit dark but still delicious. You can’t see the crust but it was pate brisee from scratch. Made a triple batch and used a third of it.
https://www.seriouseats.com/tarte-tatin-recipe-11844901
My son made the shallot tarte tatin. We loosely used the SE recipe. I helped prep ingredients and guided him but he did all the work. He used the other 2/3 of the pate brisee to make this larger tarte and share with family around thanksgiving. Sprinkled a little feta cheese and balsamic glaze on top. My son is 15 and wants to go to cooking school.
by tobyvanderbeek
Dining and Cooking