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W e d n e s d ay, n ov e m b e r 13, 2024
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A finished Pear Tarte Tatin STAFF PHOTO BY MICHAEL JOHNSON
BY MARGARET DELANEY
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Staff writer
What started as a small task to find and create a recipe worth the calories and filled with autumnal flair turned into a larger lesson about patience and acceptance that caramel does in fact burn sometimes — and that’s OK. As I searched the interweb and asked my family and friends what delectable dessert rings true for the fall season, I was met with an overload of recommendations: my mother’s iconic
ä See DESSERT, page 3G
Pear Tarte Tatin Makes one tarte tatin. Recipe is by Simply Recipes, revised by Margaret DeLaney. FOR THE CRUST: Pillsbury puff pastry sheets Note: If you are feeling adventurous, gather the ingredients and set aside an hour or two to make your own rough puff pie crust. FOR THE FILLING: 4 pears, peeled, cored and cut in quarters Pinch of granulated sugar 2 tablespoons of lemon juice 1 teaspoon of cinnamon (to taste or preference) 4 tablespoons of unsalted butter 2 ⁄3 cup of granulated sugar (for the caramel)
This delicate, classic French dessert brings warmth and fall flavors to Louisiana kitchens
1. Set oven to 375 F. 2. Prepare the pears. Peel, core and cut the pears into quarters. Leave one pear cut in half if desired for design (recommended if using a larger cast iron pan). Set aside in a bowl and sprinkle granulated sugar, lemon juice and cinnamon to preference (I prefer a more subtle cinnamon aroma to the dessert). 3. Make the caramel. Once the pan is hot on the stove, lower the heat just above simmer and put the butter in the pan. Melt the butter slowly as to not burn it. (Note: Make sure to use an oven-proof pan. I used an 8-inch cast-iron skillet.)
4. Once the butter is completely melted, take the pan off the heat and sprinkle 2/3 cup of granulated sugar evenly over the butter. Gently mix the butter and sugar together (should create a slightly pasty texture) and return to heat. 5. Continue to lightly stir the butter and sugar mixture until it begins to lightly bubble. Add the pears in a circular design with the round side of the pear face down, and the pears slightly overlapping as to not have any gaps. 6. Let the pears simmer with the caramel for 15 to 20 minutes or until the caramel reaches a rich brown color.
7. While the pears simmer, prepare the pastry. Whether store-bought or homemade, make sure the pastry is slightly cold (not frozen) before baking. Cut the pastry into a circle that is slightly larger than the pan used for the pears (about half an inch wider on each side). 8. When the caramel and pears are a rich brown, take the pan off the heat and place the pastry directly over the top of the pan. With a fork or small spoon, lightly tuck the puff pastry into the inside edge of the pan, wrapping the pear and mixture in a light encasing.
9. Put the pan directly into the oven set to 375 F and bake for 30 to 40 minutes or until the pastry is golden brown. 10. When taking out of the oven, have a pie dish ready that is slightly bigger than the pan used to cook the pears. After a minute, place the spare pie dish atop the pan, and using two hands with oven mitts or potholders, flip it over, releasing the tarte tatin onto the pie dish (if you lose a few pears, that’s OK! Just place them back on). 11. Let cool and serve. Pear tarte tatins are best served with vanilla whipped cream or vanilla ice cream.
La. woman creates Morning Glory Muffins for ‘all the food groups’ Jan Risher THE DISH
Trish Mann is a retired social worker in Baton Rouge. She sent in her recipe for what she calls
Morning Glory Muffins. She says the muffins are her signature dish and have basically become a form of therapy for her. The muffins go back to her baking obsession that grew during the COVID lockdown. “I loved every minute of the lockdown. I got to be home. I know that was not everyone’s experience. To bind anxiety, I started making muffins,” Mann
said earlier this week. “I would ä Morning make them Glory Muffins every day and ä Cranberry drop them off at Conserve people’s homes. 3G It was a way to be connected.” She said she started with an Ina Garten recipe for Morning Glory Muffins and worked with the recipe to satisfy her per-
Recipes,
sonal tastes to make the muffins less sweet. She continues to bake a batch of these muffins every few weeks. “It’s like eating good health — it’s got all your food groups,” she said as we discussed the muffins, which I made over the weekend. She acknowledges that there
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The Morning Glory Muffin recipe was submitted by Trish Mann, of Baton Rouge. STAFF PHOTO BY JAN RISHER