From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Pear Tart Tatin.html | 361 ++++++++++++++++++++++++------------------- 1 file changed, 202 insertions(+), 159 deletions(-) (limited to 'Recipes/Pear Tart Tatin.html') diff --git a/Recipes/Pear Tart Tatin.html b/Recipes/Pear Tart Tatin.html index 331673e..e32c957 100644 --- a/Recipes/Pear Tart Tatin.html +++ b/Recipes/Pear Tart Tatin.html @@ -1,187 +1,230 @@ - + - - - - - - -
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Pear Tart Tatin

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- - - Total Time: 1 hr 20 min - Servings: 6 1 hour 20 minutes - - - Source: - - + + + Total Time: 1 hr 20 min + + Servings: 6 1 hour 20 minutes + + + + Source: + +

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Ingredients

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125 g caster sugar

40 g unsalted butter , (cold)

½ teaspoon ground ginger

½ teaspoon ground cinnamon

3 large pears

375 g all-butter puff pastry

double cream , to serve

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Ingredients

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+ 125 g caster sugar +

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+ 40 g unsalted butter , (cold) +

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+ ½ teaspoon ground ginger +

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+ ½ teaspoon ground cinnamon +

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+ 3 large pears +

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+ 375 g all-butter puff pastry +

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+ double cream , to serve +

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Directions

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Preheat the oven to 200°C/400°F/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly, then arrange the pears prettily in the pan. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan. Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.

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Nutrition

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Calories 405 20%
Fat 20g 29%
Saturates 10.5g 53%
Sugars 31.2g 35%
Protein 4g 8%
Carbs 55g 21%

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Directions

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+ Preheat the oven to 200°C/400°F/gas 6. Put a 21cm-diameter frying + pan with an ovenproof handle on a hob over a medium heat. Add the + sugar and heat to a lovely caramel colour, stirring constantly. + Chop the butter into cubes, then add to the pan with the ginger + and cinnamon, and stir to combine. Peel and core the pears, cut + into wedges, then place in the caramel and spoon over the mixture. + Turn the heat down and cook for 5 to 10 minutes, or until the + pears are just tender and cooked but retain their shape. Remove + from the heat and cool slightly, then arrange the pears prettily + in the pan. Roll out the pastry to about 5mm thick and cut a disc + slightly bigger than your pan (about 24cm). Carefully place the + pastry disc on top of the pears and caramel, then carefully tuck + it snugly around the outside of the pears and down into the sides + of the pan. Bake the pie for 30 to 40 minutes, or until the pastry + is golden brown and puffed up.Remove from the oven and leave for + 10 minutes. Run a knife around the edge, place a large plate over + the top and carefully turn the tart onto the plate. Serve with + double cream. +

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Nutrition

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+ Calories 405 20%
Fat 20g 29%
Saturates 10.5g 53%
Sugars + 31.2g 35%
Protein 4g 8%
Carbs 55g 21% +

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+ + -- cgit v1.2.3