They were circling me like a couple of sharks would with fresh blood in the water. You should have seen my kids when I took these out of the oven. This particular dessert ended up being super easy to flip out onto the platter. Its been a few years since I’d had an upside-down cake disaster, but I’m always prepared for the fact that I might completely mess up and end up with an incredibly sticky dessert on the floor. I was a little nervous when it came time to invert them onto the platter. I almost just cut one big round of pastry dough and placed it on the skillet instead of making mini tarts, but I had to stick to my original plan because the goal was to create little individual desserts. This version was slightly different because I transferred everything to a jumbo muffin tin. Both times I cooked up the fruit in a sugar and butter mixture and then poured cake batter on top. I’ve made a few different kinds of upside-down cakes before – apple and banana. All of those golden flaky layers make me happy. But for now, I won’t tell if you don’t tell. Some day I’ll figure out how to make it from scratch. Using frozen puff pastry is one of my favorite kitchen hacks. But, in my opinion, their gritty texture holds up extremely well when cooking. I much prefer a juicy, crisp, and slightly tart apple. One of my favorite fruits to cook with are pears. Between the holidays and tailgating with those busy crockpot dinners in between, it’s a wonder if our family even goes out to eat during the fall. UPSIDE DOWN PEAR TARTS is an impressive looking fall dessert that is incredibly easy to make with only a few ingredients!įall is my absolute favorite time of year for baking.
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