Looking for a recipe from Eating Well Magazine, approx 1992, called Pear Tatin, it had cornmeal in it.?

go to this for recipe: http://wellfed.net/2008/01/23/low-fat-lo...
Looking for a recipe from Eating Well Magazine, approx 1992, called Pear Tatin, it had cornmeal in it.?
Tarte Tatin is usually made with apple, but I have made it with pears, they have to be a bit under ripe, as far as the cornmeal reference, it could have ben in the crust, you can use a store bought puff pastry, pie crust or make your own, and add a bit of cornmeal in the dry ingredients.



You start by adding butter and brown or white sugar to a pan and cooking it to a caramel, then add the fruit, with pears you would peel them cut in halves, take out the seeds and then layer in the caramel, cool it a bit, roll out you dough make it about 1/2" bigger than the pan, and the top the fruit, baked for 30-35 minutes let it cool slightly and then turn it out on a plate or platter.



You need a pan that can go into the oven, cast iron or a steel or Stls steel something with a metal handle, the plate should be bigger to handle the juicy overflow, if done right and the fruit cooks righ there is lttle juice to make the crust mushy. If you need more help drop me a line.

mario badescu