Pear Tarte Tatin

Tyler Florence and Lori Yeomans ~ Kitchen in Rockefeller Center

See you soon,

Teresa

xoxo

House Beautiful October 2011

Saturday, September 17, 2011

PEAR TARTE TATIN

IT IS TIME TO COOK UP SOME COOL WEATHER LOVE!

Pear Tarte Tatin

SERVES 6

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.

FOR THE PASTRY:
1 cup flour
1 tsp. salt
6 tbsp. butter, cut into small pieces
2 tbsp. shortening

FOR THE FILLING:
2 lbs. firm pears, peeled, cored, and halved lengthwise
Juice of 1 lemon
1 1⁄4 cups sugar
6 tbsp. unsalted butter

1. In a large mixing bowl, combine flour and salt, then rub butter and shortening into flour with your fingertips until it resembles coarse crumbs. Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into flour mixture, and knead until dough just holds together. Wrap dough in plastic and refrigerate.

2. Preheat oven to 425°. To fan pears, place core-side down on a cutting board. Starting from just below the stem, cut each one into 4 lengthwise slices, leaving stem end attached. Place in a bowl, gently toss with lemon juice and 1⁄4 cup of the sugar, and set aside for 20 minutes.

3. Meanwhile, melt butter in a 9" ovenproof skillet over medium heat. Add remaining 1 cup sugar and cook, stirring constantly, until it turns golden brown and caramelized. Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the heat.

4. Drain pears and place in skillet with caramelized sugar round side down, with stems facing center. Gently fan slices out.

5. Roll out dough on a floured work surface into a 10" round about 1⁄4" thick. Place dough on top of pears, covering edge of skillet. Press edges down between pears and inside of skillet and cut four 1⁄4" steam holes in center. Bake for 25 minutes or until pastry is golden brown.

6. Remove skillet from oven and tilt it carefully, using a baster to draw off excess juices. Transfer juices to a small saucepan and reduce over high heat until thick. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced caramelized juices over the pears. Serve warm or at room temperature.

IF YOU MISSED...

Royce Pinkwater ~ Design on Park Avenue

Royce Pinkwater ~ Design on Park Avenue

See you soon,

Teresa

xoxo

Saveur Issue #3

Friday, September 16, 2011

TYLER FLORENCE AND LORI YEOMANS ~ KITCHEN IN ROCKEFELLER CENTER

When Tyler Florence and Lori Yeomans get together to design a kitchen, they don't settle for any less than perfection! Ceasarstone, dark cabinets, and superior appliances make this kitchen a dream for any cook or chef.

Tyler wanted a kitchen his children could play in while he whipped up the gourmet meals that he is famous for, and I am drooling over this kitchen! The kitchen barstools, the table with the zinc top, multi fabric chairs, and the rest of the area is family friendly. Again, it was love at first sight for me! What do you think? ENJOY!

IF YOU MISSED!

See you soon,

Teresa

xoxo

House Beautiful, October 2011

Thursday, September 15, 2011

ROYCE PINKWATER ~ DESIGN ON PARK AVENUE

A Sotherby's real estate broker, Royce Pinkwater called on the talented Eric Cohler and his assistant Sidney Frazier to help design the interior. Pinkwater had rugs made especially for the apartment by Kyle Clarkson, and the furnishings are from several periods, her favorite being 1940s French pieces. The art collections are stunning to say the least. ENJOY!

IF YOU MISSED!

See you soon,

Teresa

xoxo

House Beautiful October 2011

Wednesday, September 14, 2011

CRAIG SCHUMACHER ~ DESIGN IN DALLAS

When painter and stylist Craig Schumacher sold his 3,000 square foot home in Dallas and rented an apartment with less than 1,500 square feet, he knew that he was going to have to design his apartment in layers to accommodate his possessions.

Schumacher loves the work of several designers, but Billy Baldwin is his favorite. The result is a lovely eclectic mix with an English look. ENJOY!

IF YOU MISSED!