Comments on Sweet Amandine: There it was

I hope you'll like it as much as I do, onevani...

2010-03-22T23:32:53.271-04:00

I hope you'll like it as much as I do, onevanillabean. Thanks for your note.

Beautiful! I've never tried to make tarte tati...

2010-03-22T23:28:48.567-04:00

Beautiful! I've never tried to make tarte tatin with pears, will certainly give it a shot now.

Thank you, Greg.

2010-03-22T19:31:46.179-04:00

Thank you, Greg.

Really loved this version of a beautiful classic! ...

2010-03-22T19:22:08.278-04:00

Really loved this version of a beautiful classic! GREG

Thanks, lauresophie. There's certainly nothin...

2010-03-17T19:21:07.210-04:00

Thanks, lauresophie. There's certainly nothing wrong with the original. (In fact, some might say, if it ain't broke...)

I just did one with apples....Next try! Nice pictu...

2010-03-15T13:55:40.030-04:00

I just did one with apples....Next try! Nice pictures

Hi, friends. I hope you're having a great wee...

2010-03-11T14:02:48.401-05:00

Hi, friends. I hope you're having a great week.

Adrienne, wow, that's a lot of wows! Thank you. Your note really made me smile. Now that this skillet and I are properly acquainted, I'm looking forward to seeing what else it can do.

Thanks, Nishta (aka bluejeangourmet). I know - come over, and I'll make it for you. You're only half a continent away, after all. I'm willing to bet that this dessert will be well worth the trip.

Me too, Char. I have a few now that I'm planning on baking into another tarte Tatin, and I have to keep reminding myself not to eat them straight out of hand.

Janna - She may be a convicted felon, but I love that woman. I can't help it, not with a pâte brisée recipe like that.

Thanks for your cheers, Linda! I hope you'll love this tarte as much as I do.

Emily (aka Ms. Darby O'Shea)- The next time I have one of these babies cooling on the counter, I'm calling you, and you're coming over. Deal?

Thanks, Rogue Unicorn. Me too.

And thanks to you, too, Lady Gouda. I found every step of this recipe to be so pretty. It was wonderfully encouraging after so much disappointment.

Jada - I'm so happy to see you popping in here again. And listen, thanks for your kind words, but I'd lay off the photo munching if I were you. You wouldn't want to spoil your appetite for the real thing.

"Succulent." - I love it, Tracy. And yes, I agree that orange is pretty much the best color ever for a cast-iron skillet.

Rosiecat - That's so funny about your sea salt. But I must ask, is there a reason why, with all of the boxes and suitcases that must have been involved in your move, you decided to carry it on? (I love that, by the way.)

Thank you, alessandra.

Did you ever get your hands on some pears, Molly? I hope so. Thanks for your note!

Alan - I've made a note of that Paula Wolfert recipe, and I can't wait to give it a try. Thank you so much for alerting me to it! From your mouthwatering description, I have a feeling that it's going to be right up my alley.

Ami!! Hello, old friend. How wonderful to "hear" your voice. Thank you kindly for all of your digging. xo.

I wonder what it is about D'Anjou pears that doesn't work for you, Julie. I find them to be the pear-iest pear, and I like that. If you give this recipe a shot, let me know how it goes.

Thank you, Irene, for your kind note. I know what you mean about the smell of caramelizing butter and sugar. It's my favorite part of
making this tarte. (Aside from the eating, of course.)

I've never had a tarte Tatin with pears, but o...

2010-03-06T16:43:49.186-05:00

I've never had a tarte Tatin with pears, but ohhhh how good it sounds! Your descriptions are amazing. I can smell the butter and sugar and the slowly caramelizing pears. Definitely going on my to make list. And the photos are beautiful.

I'm on it! just because you said so. WOW -this...

2010-03-03T10:02:18.702-05:00

I'm on it! just because you said so.
WOW -this just looks fab. I adore tarte tatin. And I have some Anjou pears in the fruit basket (I had been disappointed when Mike brought them home - I'm not a huge fan - maybe it was a sign?)
Thanks for sharing this!

What do you have against flight attendants? ;-) A...

2010-03-01T23:48:38.639-05:00

What do you have against flight attendants? ;-) As much as I'm digging the baking, I'm digging the photography even more! Nice bokeh on some of your shots.

I have to make this (or at least talk my wife into...

2010-03-01T21:51:53.130-05:00

I have to make this (or at least talk my wife into it). I am a fanatic about pear desserts. A very delicious but also delicious pear tart is in Paula Wolfert's cooking of Southwest France, sort of like a large popover or Yorkshire pudding with pears that you sprinkle with sugar and serve warm.
BTW, a woman I used to work with swore by the upside down glass technique too.

I am homebound for the evening, and entirely pearl...

2010-03-01T16:43:20.885-05:00

I am homebound for the evening, and entirely pearless, and suddenly exceedingly impatient about the whole situation. Tomorrow, though, tomorrow's looking sweet, indeed.

Wow, I'm impressed, so beautiful.

2010-03-01T16:30:20.383-05:00

Wow, I'm impressed, so beautiful.

Cast-iron cookware is the best! Your skillet stor...

2010-03-01T15:26:00.907-05:00

Cast-iron cookware is the best! Your skillet story is great, Jess. I almost had sea salt confiscated when I was flying from Chicago to Houston, making my big move south. Really? Sea salt? Seriously?

And that pear tarte Tatin sounds amazing. It's times like this that I wish I were cooking for three or four people. I think you need a couple of friends to really ooh and aah over a beauty like tarte Tatin...and to make sure there are no leftovers!

I have to use the word succulent. Orange cast-iron...

2010-03-01T14:25:59.241-05:00

I have to use the word succulent. Orange cast-iron skillet, how lovely is that?!

Congratulations on such a beautiful success! I lov...

2010-03-01T14:01:06.800-05:00

Congratulations on such a beautiful success! I love how rugged & rustic tarte tatins are. Again, I could just eat your photos. They're really lovely.

Both the tatin and the le creuset skillet are gorg...

2010-03-01T13:08:50.858-05:00

Both the tatin and the le creuset skillet are gorgeous. And I want them both right this minute. Thanks for the inspiration today- and congrats on getting back your baking mojo!

looks wonderful. definitely worth the wait. glad y...

2010-03-01T13:04:56.723-05:00

looks wonderful. definitely worth the wait. glad your cooking mojo has reappeared.

This is beautiful! I want a taste right now and i...

2010-03-01T09:32:50.908-05:00

This is beautiful! I want a taste right now and if it weren't for the appalling lack of cast iron in my kitchen, you KNOW I'd already be standing over the stove.

YAHOO! what a fabulous & comforting recipe......

2010-03-01T07:05:28.854-05:00

YAHOO!
what a fabulous & comforting recipe...
the tartin looks majestic & pears shines bright!
so excited to try it...
a shout out to your mom for gifting you...
truly, looks like a great recipe...
hope mine turns out well & i can do a victory lap!
jess...have a great week! :)

That looks wonderful! I love my le creuset - I...

2010-03-01T00:43:06.723-05:00

That looks wonderful! I love my le creuset - I'm so glad I bought them back when I could afford to. And also Martha's pate brisee. It sort of annoyed me that it's such a perfect recipe, but I use it all the time! ;-)

heaven heaven heaven...i love pears

2010-02-28T23:42:57.595-05:00

heaven heaven heaven...i love pears

Stunning. Also, I want!

2010-02-28T22:11:06.413-05:00

Stunning. Also, I want!

Wow. Wow, wow, wow. Tart tatins are always lovely ...

2010-02-28T22:08:58.175-05:00

Wow. Wow, wow, wow. Tart tatins are always lovely but that first photo of yours is a showstopper. Also, hooray for cast-iron skillets! They really are wonderful, I'm so glad yours wasn't deemed a weapon!