It looks wonderful! My only thing is that you should have had a lot more butter in there. When making a tarte tatin you want a lot of caramel and more butter would help a lot with that, though it all looked really good!
Just trying to make this - watched the video first yesterday and then now followed the written recipe. Both are quite different, starting with the amounts of butter, whether you start with all the caramel ingredients and pears in the pan or not and the temp and baking time. Which version would your recommend following?
The Vanilla Pod gives it all the flair though, lol. Top Michelin-rated restaurants like the Ninth use it. It's 'Food perfume'. But, your own choice ofc
Just gorgeous! Thank you
This is amazing!!Gonna try it now!!Thanks for your sharing!
I love the recipes, look delicious and tempting. I'm going to try this recipe. Have a great day and love❤️ from Malaysia 🇲🇾.
How about making a video on puff pastry dough that you put on top?
It looks wonderful! My only thing is that you should have had a lot more butter in there. When making a tarte tatin you want a lot of caramel and more butter would help a lot with that, though it all looked really good!
Just trying to make this - watched the video first yesterday and then now followed the written recipe. Both are quite different, starting with the amounts of butter, whether you start with all the caramel ingredients and pears in the pan or not and the temp and baking time. Which version would your recommend following?
Can't find pastry puff in blocks in the USA...online stores are only in Europe. Bummer!
Looks good I think I'm gonna give it a go minus the vanilla pod. Maybe a bit of cinnamon in with the star anise
The Vanilla Pod gives it all the flair though, lol.
Top Michelin-rated restaurants like the Ninth use it. It's 'Food perfume'. But, your own choice ofc
Great job, tart looks lovely. However, I'm not going to waste my expensive vanilla pods just to make it look prettier....
What variety of Pears do you use,...does it matter? Or does anybody who's tried this recipe know.
try bartlett or bosc pears, they hold up when cooking.
Nice. But I dunno, you left those 'end bits' of the Pear in which makes me cringe a bit.
New subscribers here.
😆 LOL