Recipe Individual pear tarte tatins : Practical and Delicious

Recipe Individual pear tarte tatins : 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 Individual pear tarte tatins. You are currently reading Recipe Individual pear tarte tatins : Practical and Delicious. This recipe is the creation of the chef Lucy Busuttil. Recipe Individual pear tarte tatins requires 20m, cook 30m and serve 6. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our single-serve take on this French classic means no-one has to share.

Ingredients:

8 Ingredients

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  3 pears, peeled, halved, leaving stem intact
  
  
  


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  1 1/2 sheets frozen butter puff pastry, thawed
  
  
  



• Caramel sauce



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  100g (1/2 cup, firmly packed) brown sugar
  
  
  


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  70g butter, chopped
  
  
  


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  3 whole star anise
  
  
  


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  1 vanilla bean, split, seeds separated
  
  
  


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  2 tbsp brandy
  
  
  


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  Creme fraiche or double cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C. Line a baking tray with non-stick baking paper. Use a melon baller to core the pears then thinly slice, leaving stem end intact.
  
  
  


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  Step 2
  
  
  
  
  Cut pastry sheets into 6 squares. Place 1 pear half, cut-side down, onto the centre of 1 pastry square. Use a small, sharp knife to trim the pastry, leaving a 7.5mm border. Wrap the pastry edges over the pear. Place, pastry-side up, on prepared tray and place in the fridge. Repeat with the emaining pear halves and pastry squares. Chill for 10 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the caramel sauce, place sugar, butter, star anise and vanilla bean and seeds in an ovenproof, non-stick frying pan over medium heat. Cook, swirling the pan, for 3 minutes, or until sugar dissolves. Add the brandy. Cook, swirling the pan, for 1 minute or until combined. Reduce heat to medium-low.
  
  
  


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  Step 4
  
  
  
  
  Add the pears, pastry-side up, to the pan and cook for 3 minutes or until the sauce is caramelised and pears begin to soften.
  
  
  


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  Step 5
  
  
  
  
  Transfer pan to the oven. Bake for 20 minutes or until pastry is golden and crisp. Gently push down on the pastry to fan the pears slightly. Set aside for 2 minutes. Divide tarte tatins, pastry-side down, among plates.
  
  
  


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  Step 6
  
  
  
  
  Drizzle with the caramel sauce and serve with creme fraiche.
  
  
  

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