Metric:
For the Pastry:
140gr Flour
90gr Butter
( cut into small pieces )
45gr Cold Water
24gr Shortening
4gr Salt
For the Filling:
1kg Pears
250gr Sugar
90gr Butter
( unsalted )
Juice of 1 Lemon
TRADITIONAL FRENCH RECIPE: I love chocolate, expecially the white one. But I'm getting old and everytime I eat chococlate, I have the runs. So, since I have a serious sweet tooth, I moved to fruit.
Fortunately I'm also a pastry and cake nut.
A tarte tatin is practically an inverted pie typically made with apples and a quick butter-sugar caramel started first in a skillet... is unlike any other fruit pie. The fruit is soft and caramelized, halved or fanned out.
Ginger might give you an extra kick... and option i prefer. But for this Pear Tart Tatin recipe we will avoid it, following the traditional french recipe.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - In a large mixing bowl, combine Flour and Salt.
02 - Rub the Butter in and add the Shortening. At the end of this process the Flour mixture should resemble coarse crumbs.
03 - Sprinkle the Water into the Flour mixture, a little at a time, and knead until a Dough forms an just holds together.
04 - Place the Dough into a bowl, wrap with cling film and refrigerate.
05 - Preheat the oven to 220C / 425F.
06 - Peel, core, and cut 4 lices lengthwise all the Pears.
07 - Place all the Pear Slices in a bowl and gently toss with Lemon Juice and 50gr / 1.7oz / 0.25 cup of Sugar. Set aside for about 20 minutes.
08 - While you are waiting for the Pears to marinate, melt the Butter in medium skillet over medium heat.
09 - Put in the remaining Sugar and cook, stirring constantly, until it turns golden brown and caramelized.
10 - Turn the heat off and Stir to cool a bit.
11 - Drain the Pears and place in the skillet with the caramelized Sugar. Set aside.
12 - Roll out the Dough on a floured work surface into a 24cm / 10in round.
13 - Move the Pears to a 22cm / 9in cake mold. Open-fan all pears, or just give the design you wish to have.
( if you have a skillet for oven, without slastic handle, you won't need the cake mold. Just use the skillet )
14 - Place the Dough on top of Pears, still inside the cake mold ( or skillet ), covering the edge. Press the edges down between Pears and the inside of the mold.
15 - Cut now 3 - 4 times the Dough, to allow the cake to pressure out.
16 - Bake for 25 minutes or until the Pastry has turned golden brown.
17 - Remove from oven and tilt it carefully, using a baster to draw off excess juices into a small saucepan.
18 - Cook the Juice over medium-high heat for a few minutes, until it thickens.
19 - Place a large, flat serving platter on top of the mold ( or skillet ) and quickly flip.
20 - Spoon on top the caramelized Juices over the Pears. Serve warm or at room temperature.
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| Written by: Uncut Recipes | Disclaimer |
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