Dessert of the week: week #6. Upside down pear tart with cardamom
According to the legend this upside-down fruit tart (also called Tarte Tatin) was invented by accident by French woman. She have dropped a pan with tart to the floor. Since she didn't have time to make another tart, she have scooped a fruit filling into the pan, added more sugar and butter, tucked in sheet of puff pastry and baked it upside down.
I have baked this week's dessert with pears. I fried pear halves in butter and sugar syrup with cardamom, then transferred pears to baking pan, covered with puff pastry (Pepperidge Farm) and baked in in oven. My only mistake was to believe a cookbook to eat it warm. Leftovers next morning were much much better! I would like to thank Slonenok, Bober and Enot for help with tart testing and evaluation.
I have baked this week's dessert with pears. I fried pear halves in butter and sugar syrup with cardamom, then transferred pears to baking pan, covered with puff pastry (Pepperidge Farm) and baked in in oven. My only mistake was to believe a cookbook to eat it warm. Leftovers next morning were much much better! I would like to thank Slonenok, Bober and Enot for help with tart testing and evaluation.
