Chef notes. A French pear tart like this one is as classic as it gets! Even though this recipe was written more than 60 years ago, it's still very much in style today.

Dessert: If you love pears, you surely haven't missed one of the most classic recipes in French pastry: the Bourdaloue tart! The addition of pears will allow you to finish your meal on a note that ...

Pear bourdaloue Total time: About 1 1/2 hours, plus cooling time Servings: 12 to 16 Note: Adapted from Nicole’s Gourmet Foods in South Pasadena Tart shell 1 2/3 cup (7.1 ounces) flour 1/4 cup ...

Gentle Poaching: Add pear quarters and simmer gently for 12-15 minutes until tender but still holding their shape.They should easily pierce with a knife. Cool and Reserve: Remove pears with a ...

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense ...

Whether it's a casual gathering around the table or a festive dinner party with candlelight, baked fruit desserts make a statement at the end of the meal. They sustain the momentum rather than ...

Try savory versions, like a Potato-Leek Tarte Tatin, or pay homage to the classic with sweet tarte tatins that include fruits like pear and quince. 01 of 08 Carrot, Ginger, and Citrus Tarte Tatin ...

A finished Pear Tarte Tatin STAFF PHOTO BY MICHAEL JOHNSON Margaret Delaney cuts rolled-out dough to create the crust for the pear tart on Oct. 14 in Baton Rouge.

Preheat oven to 375°F. On a lightly floured work surface, roll out pastry to a 13-inch square. Using a skillet lid as a template, cut pastry into a 12-inch round.