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Pear Tatin Β© πŸπŸπŸ

December 10, 2015

 

 

 

 

 

 

“Tarte des Demoiselle Tatin” is usually made with apples, but it is also excellent made with pears! I made this, this weekend for friends and I wish I had made two or three!!!

You can use which ever pastry you prefer , but I make mine with filo pastry as it is quicker and it makes an excellent dessert.

 

 

Pear Tatin © 🍐🍐🍐

Easy

 

 

4 persons

 

 

Preparation time : 30 minutes

Cooking Time : 1 hr to 1.30 hrs

 

 

Ingredients

100 g Β pears

75 g butter or more ( 25 g melted, for buttering pastry).

70 g brown sugar or more

1/2 lemon zest

3 sheets of filo pastry, or short crust or puff pastry

 

Decoration

Aromatic edible flowers and leaves. Here I have used rosemary and fragrant geranium.

 

Method

Pre-heat oven to 200.C

Defrost pastry half an hour before. I use filo pastry, but you can also use puff or short crust.

  1. Wash pears, peel, cut in half and core. See photographs.
  2. Using a glass oven-proof baking dish, sprinkle base with brown sugar and thin slices of butter. ( A glass dish enables you to see the pears turning colour).
  3. Place pear halves ’round’ side down wards and arrange into a nice pattern, as this will show when you turn it out.
  4. Sprinkle again with sugar and thin slices of butter.
  5. Slice the rest of the pears and fill to the top. Sprinkle again with sugar, thin slices of butter and lemon zest at each layer.
  6. Cover with a sheet of filo pastry, brush over with melted butter and then repeat with two more layers, buttering top layer too.
  7. Taking a sharp pair of kitchen scissors, cut round baking dish.
  8. Using a sharp knife cut a cross in the centre of the pastry, to allow the steam to escape.
  9. Place in centre of pre-heated oven and lightly place a sheet of tin foil on top, without tucking it down, to stop filo burning.
  10. Cook for one hour or more until pears have changed colour to a light caramel. This takes time, so be patient! Butter should be bubbling while cooking. Don’t be tempted to turn oven up, as this causes filo to burn!
  11. Once cooked, take out of oven, place large, rimmed serving dish over your dish and with a quick action of the wrists, turn over.
  12. Just before serving, decorate with edible aromatic flowers and leaves. I used rosemary and fragrant geranium.

 

Cook’s Tip. Β If by misfortune pastry burns, remove dish from oven and discard and repeat procedures 6, 7 and 8. Take care when turning out, to turn dish over quickly, so that the butter does not escape.

*If preparing ahead of time, re-heat in oven at 50.C as it should be served warm and turn out just before serving.

 

Pear Tatin © 🍐🍐🍐

 

This is what you are aiming for.

 

Pear Tatin © 🍐🍐🍐

Wash and halve pears.

 

 

Pear Tatin © 🍐🍐🍐

Melt 25 g butter for filo pastry.

 

 

Pear Tatin © 🍐🍐🍐

Butter should gently bubble, while cooking. ( Here photo is taken without protective foil on top.)

 

Pear Tatin © 🍐🍐🍐

 

Remove from oven. If eating straight away turn out carefully into a deep serving dish with a quick turn of the wrists, so that the butter does not escape. Decorate just before taking to the table, so that the flowers don’t wilt. If eating later, heat through in oven at 50-100 C. before serving, and turn out last minute as it is best warm and you want to keep your pastry crispy.

 

 

 

 

 

 

 

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