Recipe Pear tarte tatins : Practical and Delicious

Recipe 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 Pear tarte tatins. You are currently reading Recipe Pear tarte tatins : Practical and Delicious. This recipe is the creation of the chef Lisa Featherby. Recipe Pear tarte tatins requires 15m, cook 21m and serve 4. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

5 Ingredients

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  2 ripe firm william pears, halved, cored
  
  
  


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  1 sheet puff pastry
  
  
  


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  200g caster sugar
  
  
  


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  25g butter
  
  
  


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  Double cream or vanilla bean ice-cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Place a pear half, cut-side down, on to lower left quarter of pastry sheet. Leaving a 1cm border, cut around pear to create a pear-shaped piece of pastry. Repeat three times with remaining pastry then refrigerate pastry until ready to use.
  
  
  


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  Step 2
  
  
  
  
  Place sugar and 1/4 cup water in a saucepan. Cook, stirring, over medium heat until sugar dissolves then simmer without stirring until a caramel forms. Reduce heat to low then add pear halves. Turn to coat in caramel then cook for 1 minute. Remove pears then add butter to pan and stir gently until combined.
  
  
  


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  Step 3
  
  
  
  
  Spoon enough caramel into a large, ovenproof frying pan to just cover the base, then arrange pears in frying pan cut-side down, leaving some space between them. Cover each pear with a pastry cut-out then bake for 10 minutes or until pastry is puffed and golden. Using a spatula, carefully lift tarts from pan (take care as caramel will be extremely hot) and invert on to plates. Serve immediately, with remaining caramel sauce and cream or ice-cream.
  
  
  

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