Autumn is a great time for making this classic French dessert, with an abundance of pears about please try this really easy but very impressive recipe. This is a rustic recipe, I have just halved and quartered the pears, took out the cores and that's it. I prefer to leave the skin on them, as you if eat the dish warm they just melt in your mouth, but you can if you wish remove the skin. You can though really go to town and make this a really pretty dish.
I use a 28cm oven proof frying pan, and this easily makes enough for 6 to 8 people, depending on how much you want to give each person. You can also use apples or bananas instead of pears.
Liked it but after baking the syrup was too oily. Not sure if it meant 60 g butter was too much. Used light brown sugar, and recommend you make sure there are no lumps what-so-ever. Tried it with apples which came out just fine. - 15 Apr 2017
I have made this twice. It is absolutely delicious. Almost too good, but only almost. - 31 Mar 2016
Easy to make - just take care not to burn yourself when flipping the cooked tart over. - 10 Dec 2015