Pear Tarte Tatin / pear tart
Serving Size, Ingredients and Equipment:
This is a great recipe to make when you find some firm, fresh pears.
Crust:
- 250 g flour
- 30 g sugar
- 125 g butter
- 1 vanilla bean
- 1 egg yolk
- 1 tbsp ice water
Filling:
- 150 g sugar
- 20 g butter, in small iced pieces
- 8 pears
- 1tbsp cinnamon
- 1 tbsp sugar
Music for cooking a tart:
Crust:
- 250 g flour
- 30 g sugar
- 125 g butter
- 1 vanilla bean
- 1 egg yolk
- 1 tbsp ice water
Filling:
- 150 g sugar
- 20 g butter, in small iced pieces
- 8 pears
- 1tbsp cinnamon
- 1 tbsp sugar
Music for cooking a tart:
Cooking Instructions and Methods:
Mix the ingredients for the crust together and set aside in the refrigerator.
Spread the 150 g sugar into the bottom of a pan. Skin and core the pears, then cut lengthwise into strips and place these in a circle from the the outside to the inside of the pan, making sure to pack the pan tightly.
Place the pan on medium heat and caremalize the sugar until it begins to show a golden brown color. Sprinkle the cinnamon and sugar on top and add the small pieces of butter.
Roll out the crust into a circle a little bit larger than the pan. Cover the pan with the crust and press in the edged to tightly seal in the pears. Put some holes on the top with a fork.
Bake in a hot often for 20 minutes at 200°C, then remove and let cool.
To remove the tarte, place a plate upside down onto the pan and carefully flip over.
Cut and serve.
Spread the 150 g sugar into the bottom of a pan. Skin and core the pears, then cut lengthwise into strips and place these in a circle from the the outside to the inside of the pan, making sure to pack the pan tightly.
Place the pan on medium heat and caremalize the sugar until it begins to show a golden brown color. Sprinkle the cinnamon and sugar on top and add the small pieces of butter.
Roll out the crust into a circle a little bit larger than the pan. Cover the pan with the crust and press in the edged to tightly seal in the pears. Put some holes on the top with a fork.
Bake in a hot often for 20 minutes at 200°C, then remove and let cool.
To remove the tarte, place a plate upside down onto the pan and carefully flip over.
Cut and serve.
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