Tarte Tatin is a classic French dessert that was purportedly the happy result of a mistake in the kitchen when a baker made a tart, forgot to line the pie tin with pie crust, and threw it on top instead. It ended up baking into a glorious upside-down tart. It’s one of my all-time favorite desserts and it can be made with apples, pears, or quince (or all three!). In this version, the sweet Bosc pears bake in a rich syrup that infuses them with the unmistakable flavor of maple. The pears exude a lot of juice while in the oven, so we simmer the whole tart in the pan on the stove after it comes out to reduce and caramelize all of the juices. <br /> <br />Here's my recipe for <strong> <a href="/recipes/37723-quick-puff-pastry">quick puff pastry</a></strong>. <br /> <br />Recipe and headnote excerpted from Baking With Less Sugar (Chronicle Books, 2015).

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