Recipe Pear and star anise tarte tatin with salted caramel : Practical and Delicious

Recipe Pear and star anise tarte tatin with salted caramel : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pear and star anise tarte tatin with salted caramel. You are currently reading Recipe Pear and star anise tarte tatin with salted caramel : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Pear and star anise tarte tatin with salted caramel requires 10m, cook 25m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create an amazing gourmet tart with this upside-down pear version topped with salted caramel.

Ingredients:

11 Ingredients

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  295g (1 1/3 cups) caster sugar
  
  
  


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  500ml (2 cups) pouring cream
  
  
  


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  1/4 tsp sea salt
  
  
  


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  375g packet Careme All Butter Puff Pastry (see note), thawed
  
  
  


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  6 Beurre Bosc pears
  
  
  


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  1 lemon, juiced
  
  
  


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  30g butter, plus extra, to grease
  
  
  


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  4 star anise
  
  
  


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  1 vanilla bean, seeds scraped
  
  
  


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  1 tsp fine semolina
  
  
  


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  Thickened cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place 220g (1 cup) sugar in a heavy-based pan. Cook over low-medium heat until beginning to caramelise. Stir any remaining crystals until dissolved. Add cream and salt, then bring to the boil, stirring occasionally, until smooth.
  
  
  


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  Step 2
  
  
  
  
  Roll out pastry on a lightly floured surface until 3mm thick, then trim to a 26cm round. Refrigerate until needed.
  
  
  


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  Step 3
  
  
  
  
  Peel pears and quarter, leaving stalks intact. Cut out cores. Brush with juice.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 220C. Heat butter in a 26cm heavy-based ovenproof frying pan over high heat. Scatter over remaining 75g (1/3 cup) sugar, star anise and vanilla. While pan is on stove, quickly pack pears on their sides in pan with the stalks facing in, arranging them like the spokes of a wheel. Fill the centre with 3 pear quarters, simmer for 8 minutes or until liquid caramelises, then scatter over semolina.
  
  
  


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  Step 5
  
  
  
  
  Working quickly, place pastry over pears. Bake for 25 minutes or until pastry is deep golden, covering with baking paper for the last 10 minutes, if necessary. Stand tart for 20 minutes before inverting onto a plate. Serve with Fleur de Sel caramel and cream.
  
  
  

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