Recipe Pear and parmesan tarte tatin : Practical and Delicious

Recipe Pear and parmesan 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 parmesan tarte tatin. You are currently reading Recipe Pear and parmesan tarte tatin : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Pear and parmesan tarte tatin requires 15m, cook 40m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Cooking this tart upside down ensures the pears are beautifully tender and the pastry is crisp and golden.

Ingredients:

7 Ingredients

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  70g (1⁄3 cup) caster sugar
  
  
  


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  50g unsalted butter, chopped
  
  
  


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  2 beurre bosc pears, cored, cut into 8 wedges each
  
  
  


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  1 tbsp sherry vinegar or red wine
  
  
  


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  6 fresh thyme sprigs, plus extra, to serve
  
  
  


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  1 sheet frozen puff pastry, just thawed
  
  
  


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  Finely grated parmesan, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 220C/200C fan forced. Place the sugar and butter in a 22cm (base measurement) ovenproof frying pan (or tarte tatin pan) over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Arrange the pears, in a concentric circle, on the butter mixture. Simmer for 10 minutes or until the mixture just starts to turn golden. Pour in the vinegar or wine and simmer for a further 5 minutes or until golden. Remove from heat. Sprinkle with thyme.
  
  
  


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  Step 2
  
  
  
  
  Cut the pastry into a circle just slightly bigger than the frying pan. Working quickly, place the pastry over the pears, tucking the excess pastry around the inside edge of the pan. Bake for 15-20 minutes or until the pastry is golden. Set aside for 5 minutes to allow the juices to settle. Carefully turn out onto a large plate. Sprinkle with extra thyme, season with pepper and sprinkle with parmesan.
  
  
  

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