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Elda

Elda Avila

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Recipe of Pear Tart Tatin
Recipe

Pear Tart Tatin

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Tarte Tatin is a cake turned over where the fruit is on top, it looks very pretty with pears and it is very rich.
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Ingredients

8 portions
  • 1 Paté Brisée pastry dough
  • 175 grams butter
  • 400 grams sugar
  • 2 1/2 kilos pear
  • 1 oven proof skillet

Preparation

Make the Brisée pasta and chill it. We need a pan that we can put in the oven (without plastic handle). Peel the pears, remove the heart and cut in half. Melt butter in a pan and sprinkle with sugar.
Add the pears, move them to absorb the caramel and arrange them very close together with the part split up. Cook them there from 15 to 20 minutes. The pears will release juice that has to evaporate so that they caramelize well. Remove from heat and let cool.
Heat the oven to 425ºF. Flatten the Brisée pasta with the roller in a circular shape and slightly larger than the diameter of the pan. Put the pasta on top of the pears to cover completely and put the paste well inside the edges. Work quickly so that the dough does not become soft.
Bake until the pasta is browned and crisp for 20 to 25 minutes. Remove from the oven, let cool for 10 minutes and unmold the cake in a large dish. Beware that juice can come out very very hot !!! If a pear sticks in the pan, carefully peel it off with a spatula and arrange it.

TIPS

It can be served with Chantilly cream or vanilla ice cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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