Serious Eats: Recipes

Cook the Book: Pear Tarte Tatin with Lemon and Anise

Nicole Rees' spin on tarte tatin is no harder to make than the original, but uses pears instead of apples, and incorporates the unexpected flavors of lemon zest and anise. It's an impressive dinner party dessert that uses the frozen convenience of ready-rolled puff pastry to lovely effect.

Pear tarte tatin with lemon and anise comes to the table glossy, caramelized and, happily, fast. Serve with good vanilla ice cream, the kind that's flecked with vanilla seeds.

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