Recipe Nashi tarte tatin : Practical and Delicious

Recipe Nashi tarte tatin : 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 Nashi tarte tatin. You are currently reading Recipe Nashi tarte tatin : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Nashi tarte tatin requires 1h 25m, cook 1h 15m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Nashi pears add an Asian twist to this classic French pasty recipe. Bake this delicious dessert for your next winter dinner party.

Ingredients:

6 Ingredients

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  1 cup (150g) plain flour
  
  
  


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  200g butter, cubed, chilled
  
  
  


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  1/3 cup (35g) desiccated coconut
  
  
  


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  1 1/2 cups (240g) brown sugar
  
  
  


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  6 nashi, peeled, quartered, cored
  
  
  


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  Ayam coconut cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Process flour and half the butter until fine crumbs form. Add desiccated coconut and 1/4 cup (60ml) chilled water. Process until mixture just comes together. Knead lightly. Cover and refrigerate.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 190°C. Line base of a 20cm-round cake pan with non-stick baking paper. Melt remaining butter in large saucepan over a medium-high heat. Stir in sugar until well combined. Add nashi to the saucepan. Reduce heat to medium and cook for 30 minutes. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 3
  
  
  
  
  Remove nashi and arrange over the base of cake pan, transferring liquid to a jug. Pour 3/4 cup (185ml) of liquid over nashi. Reserve remaining liquid.
  
  
  


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  Step 4
  
  
  
  
  Roll the pastry out to a 25cm circle on lightly floured surface. Carefully place pastry over the nashi, turning the extra pastry back so that it forms a border. Bake for 35-40 minutes or until golden. Set aside for 5 minutes. Place a wire rack over a baking tray. Turn the tart onto the rack. Transfer the tart to a plate and set aside for at least 1 hour to cool. Brush with the reserved liquid just before serving with the coconut cream.
  
  
  

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