Recipe Pear and caramel tarte tatin : Practical and Delicious

Recipe Pear and caramel 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 Pear and caramel tarte tatin. You are currently reading Recipe Pear and caramel tarte tatin : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Pear and caramel tarte tatin requires 20m, cook 45m and serve 8. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Impress your family and friends with this delicious French pastry dessert - the combination of pears and caramel will keep you coming back for more!

Ingredients:

9 Ingredients

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  4 small Beurré Bosc pears, peeled, halved, cored
  
  
  


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  1 tbsp lemon juice
  
  
  


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  1/2 cup (110g) caster sugar
  
  
  


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  40g butter
  
  
  


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  1 star anise
  
  
  


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  1 cinnamon stick or quill
  
  
  


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  2 sheets (25cm) ready-rolled frozen puff pastry, just thawed
  
  
  


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  Crème fraîche, to serve
  
  
  


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  Ground cinnamon, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C. Place the pear in a bowl and drizzle with lemon juice. Add 2 tablespoons of the sugar. Toss to combine.
  
  
  


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  Step 2
  
  
  
  
  Place the remaining sugar in a 20cm (base measurement) ovenproof frying pan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves and begins to caramelise. Arrange the pear, cut-side up, around the frying pan. Add the butter, star anise and cinnamon stick. Cook, loosely covered, for 10 mins or until pear is just tender.
  
  
  


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  Step 3
  
  
  
  
  Place 1 puff pastry sheet on a clean work surface. Top with the remaining pastry sheet. Use a small sharp knife to trim pastry to a 25cm round disc. Place the pastry over the pear in the pan, tucking in any excess pastry. Bake for 30 mins or until the pastry is golden brown.
  
  
  


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  Step 4
  
  
  
  
  Set aside for 10 mins to cool slightly. Turn onto a serving platter. Cut into wedges. Serve with crème fraîche sprinkled with ground cinnamon
  
  
  

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