Tart Tatin with pears

Submitted by enr on 14 Oct 2014
250 g puff pastry
50 g soft butter
4 large pears
1/2 cup white crystal sugar
1/3 cup crystal brown sugar
the juice of one lemon
pinch ground ginger
pinch nutmeg
Tray with a diameter of about 25 cm Spread nice with 2 tbsp butter and cover with half of white sugar. The tray is placed in the oven at 180-190C degrees until caramelized sugar. Meanwhile cleaned pears. Cut into halves, peel and remove the seeds. Pears rank in the tray cleaned of seeds side up. Push on in the oven for about 10 minutes or until pears begin to bleed. In a bowl mix the two types of sugar, spices and lemon juice. Mix well. You should get an average of liquid slurry. If necessary, add a little water. pears taken out of the oven, pour the mixture over them and distributes the remaining butter. Butertestoto rolled and cut out a circle with a diameter greater than that of the tray. It coated pears, the edges are tuck between the pears and the walls of the tray, in order to obtain such a board. tartan returned to the oven and bake until golden. More warm, tart turns into a tray. This must be done quickly and carefully to avoid spilling the syrup.
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14 Oct 2014