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Elda

Elda Avila

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Recipe of Pear Tart Tatin
Recipe

Pear Tart Tatin

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The Tarta Tatin is a turned cake where the fruit is on top, it looks very nice with pears and it is very rich.
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Ingredients

8 portions
  • 1 Brisée pasta
  • 175 grams butter
  • 400 grams sugar
  • 2 1/2 kilos pear

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 core and cut in half. Melt butter in pan and sprinkle with sugar.
Add the pears, move them to absorb the caramel and arrange them close together with the split part up. Cook them there for 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 rolling pin 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 pasta well inside on the edges. Work quickly so that the paste does not become soft.
Bake until the pasta is golden brown and crisp for 20 to 25 minutes. Remove from the oven, allow to cool for 10 minutes and unmold the cake on a large platter. Be careful that very very hot juice can come out !!! If any pear gets stuck in the pan, carefully remove it with a spatula and arrange it.

TIPS

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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
142.4
kcal
7.12%
Carbohydrate, by difference
25.2
g
8.4%
Protein
0.4
g
0.8%
Total lipid (fat)
4.7
g
7.23%
100
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Provided by USDA
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