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It’s a redesign (plus a recipe for a pear tart)

IMG_8939Ahhhh. Isn’t the new site pretty? It’s been a big effort on the part of Dupont Creative, but they’ve moved all the old blog posts and information, recategorized it and fluffed it up. I’m so thrilled to have this updated look to welcome the exciting year ahead.

You’ll see new categories up top. These correspond to some new  posts that will be coming up.

IMG_8940Cooking, for instance, will include both my recipes, and recipes from cookbooks (new and old) that I’m reading and from which I’m cooking. PS If you’re reading this and you are a publisher or author, I’d be happy to take a look at your books! Get in touch via the Contact form (Under the About page – where you’ll find my bio.)

You’ll find links to all the articles I’ve written and new ones, under Writing.  From time to time, I’ll link to articles you may have missed in the last few years, especially when relevant seasonal recipes are included.

IMG_8942The pain and pleasure of Renovations! I’m going to be bringing you along as we make every decision, large and small, on the path to our new kitchen.

Find Me! I’m going to be traveling more, teaching, speaking and (eventually) signing books (holy cow, can you believe it? I can’t.) My schedule will be updated regularly.

IMG_8946I have a lot of homework to do to get the site all tidied up. I expect I’ll fill in some of the holes in the next two or three weeks, but I couldn’t wait another minute to share this divine pear tart with you.

Tarte Tatin avec Les Poires (Pear Tart)
Makes one 10″ tart

3 medium to large pears, slightly underripe
4 tablespoons unsalted butter
1/2 cup brown sugar
1 star anise
1 sheet puff pastry, homemade or store-bought

Heat the oven to 400°F.

Peel the pears, halve and core with a melon baller. Slice the pears thinly, keeping the halves together.

In a cast iron , or other heavy, oven-proof 9 or 10-inch skillet, melt the butter. Stir in the brown sugar and star anise. Continue to cook until it begins to bubble fiercely and caramelize. Remove the star anise.

Add the sliced pears to the skillet, curved side down, filling the skillet entirely.

Unfurl the puff pastry onto a lightly floured counter. Roll out gently to a 12-inch circle.

Roll the pastry up on the rolling pin, then unroll it across the top of the pears, tucking the edges around the pears very carefully (it’s hot!)

Bake for 20 minutes, until browned. Remove from the oven and let sit for 8 minutes.

Now, perform some magic. Place a large flat serving platter over the pan and flip it over. Fast. Yup. You can do it. Lift up the pan and reveal a caramel, pear delight.

Serve warm. It’s particularly lovely with ice cream or crème fraîche.

16 thoughts on “It’s a redesign (plus a recipe for a pear tart)”

  1. Very nice! One thing – I arrived to this post via Feedly on an ipad then tapped a little box in the upper right corner which opened your navigation – not so obvious and then when I tapped home the URL switched to you IP address. Good luck!

  2. Cathy,
    The new design looks fresh, clean and welcoming! Nice work.
    I just spent a week wrestling with puff pastry–it is not my friend–but this tart looks pretty enough to make me reconsider.
    Thanks!

  3. I also love the look– but could not find the search box. I did find archive categories by month and topic. I eventually understood that the little symbol at the top right will release the tabs. But a simple search box would also be helpful. I am in Hawaii these two months making citrus, preserves and marmalades from our fruit trees and will continue to search your blog for recipes, tips and general learning. I will be back in DC in spring. In the meantime I also look forward to your cookbook coming out this fall.

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