Tarte tatin aux poires et vin (pear tarte tatin with red wine caramel sauce)
Alcoholic beverages
The inspiration for this recipe was 1) a newly-purchased Le Creuset tarte tatin pan and 2) a recipe in Food & Wine (http://www.foodandwine.com/recipes/pear-tarte-tatin-with-red-wine-caramel). How can you go wrong with red wine and pears? Add some caramel and pastry to the mix...and I'm in heaven. I make a pâte sucrée crust, but in a pinch, store-bought puff pastry works really well. It theoretically serves 8, but I've made it for 4 and we've licked the plate clean. Actually, we just scooed up the extra caramel in the pan with a spatula. <br /> <br />A few tips <br />1) watch the red wine caramel carefully and keep over low to medium heat so that it doesn't burn <br />2) cut your pears into quarters instead of halves; halves are more traditional, but quarters are easier to cut and eat (in the cooked tarte) <br /> <br />This would also be great for Rosh Hashana with apples instead of pears. - koshercamembert
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