Pumpkin Pear Tarte Tatin and Pumpkin Brioche Cinnamon Rolls

by Michelle on September 29, 2010

This is pumpkin week at HBinFive and did I have fun or what!!!

It’s been such gorgeous fall weather this week and I am a bundle of energy. I’ve been busy washing all our linens and hanging them outside to dry and they smell so good! And I’ve been baking and baking and baking and house smells awesome!!!

To use up the remainder of the Pumpkin Pie Brioche I made Pumpkin Pear Tarte Tatin and a pan of Pumpkin Brioche Cinnamon Buns! The Pumpkin Pie Brioche recipe is located at the highlighted link.

Don’t you just love it when everything not only looks incredible but tastes out of the world delicious!

The Pear Tarte Tatin was very easy to make. In a small sauce pan melt 1/4″ cup butter and add 1/3 cup brown sugar, 1 tsp cinnamon and simmer until all the sugar is dissolved. Slice up the pears about 1/4″ thick. I made individual Tarte Tatins and used ramekins. Pour some of the Brown Sugar glaze in the bottom of each greased ramekin then layer the sliced pears and pour a little bit more glaze on top. Roll out the Pumpkin Pie Brioche about 1/8″ thick and cut a circle about 1/2″ larger then the circumference of the ramekin. Top the pears with a circle of brioche and tuck the edges in. Bake at 350 degrees for about 15 minutes. Remove from oven and let cool. When the Tarte Tatin is still warm, turn over on a plate and serve! ENJOY!!

Honestly is there anything more satisfying then making a pan of ooey, gooey, cinnamon laced rolls topped with pecans?

Oops I packed my Cinnamon Rolls a bit too tight and the center exploded into little curlicues!

I do have step-by-step directions for making Cinnamon Rolls on my blog here and here. I guarantee you will not only have fun but the end result will be fantastic! And you can use any kind of dough, even the frozen white bread dough you can buy at any grocery store works just fine.



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Comments

  • maria September 29, 2010 at 10:04 am

    These look amazing!

  • Angie's Recipes September 29, 2010 at 10:07 am

    Both recipes are great! I love especially the cinnamon rolls!

  • Kate September 29, 2010 at 10:09 am

    The tarte tatin makes me salivate! Yum.

  • pam September 29, 2010 at 10:12 am

    Oh my goodness, this all looks fantastic!

  • maggy@threemanycooks September 29, 2010 at 10:47 am

    Those cinnamon rolls look absolutely divine! I would happy have one of those for breakfast :)

  • Jenny Flake September 29, 2010 at 10:59 am

    Wow, my mouth is drooling here! Gorgeous!

  • […] This post was mentioned on Twitter by Michelle Safirstein, Cat. Cat said: RT @BigBlackDogs: OH MY…..Pumpkin Pear Tarte Tatin and Pumpkin Brioche Cinnamon Rolls!! http://tinyurl.com/2ay5wtz […]

  • Katie @ goodLife {eats} September 29, 2010 at 11:28 am

    What’s that noise I hear? I think it’s my stomach grumbling!

  • Cathy (breadexperience) September 29, 2010 at 11:28 am

    Yum! These look good enough to eat. Gorgeous photos.

    I hope to make the Pear Tarte Tatin this week if my pears will hurry up and ripen.

    • Michelle September 29, 2010 at 11:32 am

      Cathy,

      Because the pears are baked you can use pears that are not quite ripe yet.

      The baking process will soften and bring out the sugar in the fruit.

      Michelle

  • kat September 29, 2010 at 11:32 am

    Oh I want a big plate of both right now!

  • Jessica @ How Sweet September 29, 2010 at 12:47 pm

    Oh my gosh… that looks PHENOM!

  • Tracy September 29, 2010 at 1:16 pm

    Everything looks gorgeous! Yum!!

  • Bonnie September 29, 2010 at 7:31 pm

    Oh my gosh, oh my gosh, oh my gosh!!!! I have to find some time to make these. They look wonderful and curly and delicious.

  • Joanne September 29, 2010 at 8:16 pm

    Michelle I canNOT stop looking at these! Can it be pumpkin week every week?

  • Noelle September 30, 2010 at 8:07 am

    Oh my word. Why do you tantalize so?? :) Great looking goodies!

  • A Canadian Foodie September 30, 2010 at 10:10 pm

    Pumpkin Pie Brioche? I have to look that up! This also looks TO DIE FOR. I love pear crisp this time of year and don’t know why I didn’t thisk of this – but I am sure glad you did.
    :)
    Valerie

  • clarice October 1, 2010 at 9:24 am

    What a beautiful collection of photos, Michelle. Thanks!

  • Melanie October 4, 2010 at 2:41 pm

    I like your generous use of pears for your tart. Pears are my favorite fruit to eat in the fall, especially the Bartlett. Your sticky buns sure do look ooey, gooey! Your pictures are super!! Did you use a fresh pie pumpkin in your dough or canned? I wondered if their was a noticeable difference between using the fresh & canned pumpkin.

  • alex@amoderatelife October 4, 2010 at 10:56 pm

    Hi Michelle! Danielle of cooking for my peace of mind shared you with us in her article for the hearth and soul blog hop this week, and I wanted to stop by and viist your site. Lots going on! I am now following your blog and grabbed your feed and facebook. Hopefully one day soon you will visit us on the hop and link up one of your lovely recipes! All the best! Alex@amoderatelife

  • Carolyn October 6, 2010 at 12:52 am

    After seeing all your lovely work, I made up the Pumpkin Brioche and made the Cheesecake bars and then used the rest of the dough for some cinnamon rolls. The house was full of wonderful aromas but I did find the cheesecake a little sweet for my taste.

  • Jen @ How To: Simplify October 8, 2010 at 4:12 pm

    You had me at pumpkin…I’m on a huge pumpkin kick right now! I can’t wait to bake with it all weekend long!

  • Pretty. Good. Food. October 20, 2010 at 1:29 pm

    Mmmmm, these sound so good! I love cinnamon rolls (who doesn’t?!) but the addition of pumpkin makes me so happy! Yum:)

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