Moulard and Maine Pear Tarte Tatin
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Credit: Nathan Beriau, chef de cuisine, Harraseekett Inn, Freeport, Maine
The National Culinary Review, November 2003
1 deep soufflé cup, copiously buttered and sugared
1/2 Maine pear, thinly sliced (braised or raw)
2 tablespoons duck confit
1 piece puff pastry, cut the same diameter as the soufflé cup
1 egg, beaten for wash
Pinch rock salt
Method: To assemble, layer pear slices, duck confit, and pastry. Repeat until one half soufflé cup is
filled. Finish top layer with pastry. Score pastry and brush with egg wash. Bake at 350° F for 8-
10 minutes. When tart is done, immediately remove from soufflé cup by turning upside down.
The pastry should slide right out.
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