Pear Tarte Tatin Recipes

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PEAR TART TATIN



Pear Tart Tatin image

This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 6

All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
  • In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
  • Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

Nutrition Facts : Calories 475 g, Fat 22 g, Fiber 5 g, Protein 5 g

PEAR TARTE TATIN



Pear Tarte Tatin image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g

PEAR TART TATIN



Pear tart tatin image

Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.

Provided by Jennifer McLagan

Categories     Desserts     Jamie Magazine     Fruit     Christmas     Dinner Party     Easter treats     Mother's day

Time 1h20m

Yield 6

Number Of Ingredients 7

125 g caster sugar
40 g unsalted butter, (cold)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
3 large pears
375 g all-butter puff pastry
double cream, to serve

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
  • Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
  • Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
  • Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
  • Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
  • Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
  • Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
  • Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.

Nutrition Facts : Calories 405 calories, Fat 20 g fat, SaturatedFat 10.5 g saturated fat, Protein 4 g protein, Carbohydrate 55 g carbohydrate, Sugar 31.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PEAR TARTE TATIN



Pear tarte tatin image

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Provided by Gordon Ramsay

Categories     Afternoon tea, Dessert, Dinner

Time 1h

Number Of Ingredients 8

8 pears
100g caster sugar
100g butter
2 star anise
3 cardamom pods
1 large cinnamon stick
2 tbsp brandy
500g block all-butter puff pastry

Steps:

  • Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
  • Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  • Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
  • Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
  • When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
  • Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

PEAR TARTE TATIN



Pear Tarte Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch tart

Number Of Ingredients 5

4 to 5 pears, such as Anjou or Bartlett, peeled
Juice of 1/2 lemon
3/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Pear Tarte Tartin

Steps:

  • Halve and core pears. Set aside one pear half. Quarter remaining pears and transfer to a large bowl. Squeeze lemon over pears and set aside.
  • Combine sugar and 3 tablespoons water in an 8-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
  • Place reserved pear half in center of skillet along with any reserved juices. Decoratively arrange remaining pears, cut side up, in an even layer. If fruit does not completely fill pan, tart will collapse when inverted.
  • Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
  • Preheat oven to 375 degrees.
  • Roll out pate brisee to a 10-inch circle, about 1/8-inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
  • Place pâte brisée over pears and tuck in edges. Transfer skillet to oven and bake until golden brown, about 40 minutes. Transfer to a wire rack and let cool 15 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

PEAR TARTE TATIN



Pear Tarte Tatin image

Provided by Anne Burrell

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
Pinch kosher salt
Zest of 1 lemon
1 large egg yolk
2 to 3 tablespoons ice water
1 cup sugar
1/4 cup apple cider
Juice of 1/2 lemon
1 vanilla bean, seeds scraped
1 stick (8 tablespoons) unsalted butter, cut into pats
6 pears, such as Bosc, halved, stemmed and seeded
1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish

Steps:

  • For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.
  • For the filling: Preheat the oven to 425 degrees F.
  • Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
  • Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.
  • Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
  • Slice tart into pieces and garnish with a dollop of sweetened mascarpone.

APPLE, PEAR AND MACADAMIA TARTE TATIN



Apple, Pear and Macadamia Tarte Tatin image

Provided by Food Network

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

3/4 cup sugar
4 ounces (1 stick) unsalted butter
1/2 teaspoon vanilla extract
4 Honeycrisp apples, cored and quartered
4 Bartlett pears, cored and halved
3/4 cup raw macadamia nuts, toasted and crushed
12 ounces puff pastry
All-purpose flour, for dusting
Sweetened whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
  • Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
  • Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
  • Spoon into shallow dishes and garnish with whipped cream.

PEAR TARTE TATIN



Pear Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 5

6 firm, large pears
2 tablespoons fresh lemon juice
3/4 cup sugar
4 tablespoons unsalted butter
Tarte Tatin pastry (see recipe)

Steps:

  • Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
  • Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
  • Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
  • Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
  • Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
  • Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.

PEAR TARTE TATIN WITH SHORTBREAD CRUST



Pear Tarte Tatin with Shortbread Crust image

Categories     Cake     Bake     Pear     Fall     Pastry     Boil

Yield serves: 6 to 8

Number Of Ingredients 14

for the crust
8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces
3/4 cup all-purpose flour, plus more as needed
1/4 cup sugar
Pinch of kosher salt
Zest of 1 lemon
1 large egg yolk
for the filling
3/4 cup sugar
Juice of 1/2 lemon
1 cinnamon stick
1 pint heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into pats
12 seckel pears, peeled, cored, and halved

Steps:

  • FOR THE CRUST
  • In a food processor, combine the butter, flour, sugar, salt, and lemon zest. Pulse until it looks like finely grated Parmigiano cheese. Add the egg yolk and 1 to 2 tablespoons cold water, and pulse, pulse, pulse until the mixture comes together into a ball. If it seems a bit dry, add 1 more tablespoon water and pulse a few more times.
  • Dump the mixture out onto a clean, lightly floured work surface and knead it once or twice, until it comes together in a smooth ball. Using a rolling pin, roll the dough out to an even circle, 11 to 12 inches in diameter. Transfer the dough to a baking sheet lined with plastic wrap and refrigerate for at least 45 minutes.
  • FOR THE FILLING
  • Preheat the oven to 425°F.
  • Place the sugar, 3 tablespoons water, the lemon juice, and cinnamon stick in a 10-inch ovenproof, nonstick sauté pan. Bring to medium heat and stir to combine.
  • Raise the heat to high and bring the mixture to a boil (BTB), brushing down the sides of the pan occasionally with a pastry brush dipped in water. After 7 to 8 minutes the mixture will begin to turn light brown. Swish the pan around gently to promote even cooking and cook the mixture for 1 to 2 more minutes, or until it turns a deeper amber color. Keep your eye on this and don't walk away; the sugar can burn quickly if you're not paying attention.
  • Remove the pan from the heat, add 1 tablespoon heavy cream, and whisk to combine. Discard the cinnamon stick.
  • Whisk in the butter 2 pats at a time. The mixture will bubble up, but that's okay, just be VERY CAREFUL not to let it splatter and burn you. When all of the butter has been incorporated, begin to arrange the pears in concentric circles as neatly and prettily as you can-remember, you're going to flip it out.
  • Return the pan to the stove and cook over medium heat for 20 minutes. Remove from the heat.
  • TO ASSEMBLE THE TART
  • Remove the pastry from the fridge, carefully drape it over the top of the pears, and tuck the pastry around the edges of the pan. Bake the tart for 20 to 25 minutes, or until the dough is golden brown and crispy.
  • Let the tart cool for 10 to 15 minutes, then place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and pan over, letting the tart fall gently out of the pan.
  • Place the remaining heavy cream in a medium bowl and, using an electric mixer or a whisk and good old-fashioned elbow grease, whisk the heavy cream to soft peaks. Slice the tart and serve garnished with the whipped cream.
  • DON'T FEAR THE CARAMEL!
  • Making caramel can be a little scary but once you get the hang of it, it's fun. Start by putting sugar in a large saucepan and giving yourself a couple of insurance policies-some acid, like lemon juice, and some water. These two ingredients help the caramel cook without recrystallizing or burning super-quickly.
  • Then bring the pan to medium-high heat and let it rip. When you see the sugar start to turn a shade of amber, don't walk away-things can go south very quickly and if the sugar burns, there's no recovery. Once the sugar is one shade past amber and heading toward brown, pour in the heavy cream, reduce the heat to low, and stand back-the mixture will bubble up like crazy. This is why it's really important to use a large saucepan-you don't want it to overflow when you add the cream and the mixture bubbles up. This stuff is molten!!! It can cause a really severe burn if you're not careful.
  • Once the bubbles calm down, swirl in the butter a couple pats at a time. Be sure not to add more until each addition is melted. You've made caramel!
  • ANNE ALTERNATE
  • You can totally use apples here instead of pears. I recommend Granny Smith or any other tart, firm apple. I also recommend using fruit that's not quite ripe because it's going to get really soft as it cooks.

PEAR TARTE TATIN WITH VANILLA AND GINGER



Pear Tarte Tatin with Vanilla and Ginger image

Categories     Fruit     Ginger     Dessert     Bake     Pear     Winter     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1/2 cup sugar
1/4 cup water
1 teaspoon light corn syrup
2 tablespoons (1/4 stick) unsalted butter
1/2 vanilla bean, split lengthwise, seeds scraped into small bowl
1 tablespoon grated peeled fresh ginger
5 medium-size firm Anjou pears (about 2 1/4 pounds), peeled, halved, cored, each half cut into 4 wedges
Whipped cream

Steps:

  • Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.
  • Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.
  • Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. Serve tart with whipped cream.

MAPLE-PEAR TARTE TATIN



Maple-Pear Tarte Tatin image

Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!

Provided by WestCoastMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 7

½ (17.3 ounce) package frozen puff pastry, thawed
¼ cup butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup maple syrup
4 firm pears - peeled, cored, and halved, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
  • Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
  • Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
  • Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
  • Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
  • Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.4 g, Cholesterol 15.3 mg, Fat 17.6 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 6.6 g, Sodium 121.5 mg, Sugar 23.2 g

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From waitrose.com


PEAR TARTE TATIN RECIPE | THE TABLE BY HARRY & DAVID
Instructions: Preheat the oven to 375º F. On a lightly floured surface, roll puff pastry to an 1/8-inch-thick 12-inch circle. Using a plate or cake mold as a guide, cut out an 11-inch round. …
From harryanddavid.com


PEAR TARTE TATIN | FRENCH RECIPES | GOODTO
2016-08-11 In a large bowl, toss the pears with the lemon juice and 25g muscovado sugar. Gently melt the butter in a 24cm oven-proof frying pan, then add the remaining 100g sugar …
From goodto.com


PEAR TARTE TATIN RECIPE - SAVING ROOM FOR DESSERT
Place the skillet on the prepared baking sheet and bake until the crust is golden brown, about 25 to 30 minutes. Cool the tart on a rack for 20 minutes. Loosen the pastry from the sides of the …
From savingdessert.com


PEAR TARTE TATIN RECIPE | DESSERT RECIPES | PBS FOOD
Ingredients; 4 to 5 pears, such as Anjou or Bartlett, peeled; Juice of ½ lemon; ¾ cup granulated sugar; 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
From pbs.org


PEAR TARTE TATIN - NANCY HARMON JENKINS
2021-11-17 Turn the oven on to 350ºF (180ºC). Take a 10-inch round pan, a tarte Tatin pan if you have one or a heavy ovenproof skillet such as a black-iron skillet. Generously butter the …
From nancyharmonjenkins.com


PEAR TARTE TATIN RECIPE | MYRECIPES
Directions. Preheat oven to 400°. Coat a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Sprinkle 6 tablespoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; …
From myrecipes.com


PEAR TARTE TATIN | KOSHER RIVER CRUISE
Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan (which is still hot) Use a fork to ease the dough inside the edges of the pan. Place the pan in …
From kosherrivercruise.com


PEAR TARTE TATIN - SUGARHERO
2013-03-11 Instructions. Peel the pears, cut them in quarters, and core them. In a 10-inch oven-safe skillet over medium heat, combine the lemon juice, water, and 1 cup of granulated sugar. …
From sugarhero.com


PEAR AND PECAN TARTE TATIN | RICARDO
Place the pears rounded side down. Remove from the heat and set aside. Roll out half the dough in a circle slightly larger than the diameter of the skillet. Freeze the remaining dough for …
From ricardocuisine.com


PEAR TATIN - TARTE TATIN RECIPES - GOOD HOUSEKEEPING
2015-09-22 Directions. Preheat oven to 200°C (180°C fan) mark 6. In a large frying pan, sprinkle the sugar in an even layer and gently heat, swirling the pan occasionally to help it melt evenly …
From goodhousekeeping.com


PEAR TARTE TATIN RECIPE - GREAT BRITISH CHEFS
1. Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring. …
From greatbritishchefs.com


INSPIRED BY MASTERCHEF: PEAR TARTE TATIN RECIPE - SEARCHING FOR SPICE
2011-02-26 Instructions. Preheat the oven to 200°c. Put the butter and sugar in a saucepan and heat gently until the sugar dissolves. Shake the pan every now and then but don't stir it. When …
From searchingforspice.com


PEAR TARTE TATIN - A BAKING JOURNEY
2018-09-14 In a large pan, melt the Salted Butter with the Brown Sugar, Lemon Juice, Cinnamon, Nutmeg and Ginger. Add the Sweet Red Wine and whisk well until fully combined. …
From abakingjourney.com


ELEGANT PEAR TARTE TATIN RECIPE - THE TABLE BY HARRY
Preheat oven to 425 degrees. In a large bowl, toss the pears, 3 tablespoons sugar and lemon juice to combine. Set aside. In a large skillet over medium heat, melt the butter and then stir in …
From harryanddavid.com


PEAR TARTE TATIN RECIPE | SAINSBURY`S MAGAZINE
Chill on a baking tray while you prepare the remaining ingredients. Cut the butter into small cubes and scatter into an 18cm base diameter tarte tatin pan (or ovenproof frying pan). Sprinkle in …
From sainsburysmagazine.co.uk


PEAR TARTE TATIN – MY RELATIONSHIP WITH FOOD
2020-06-19 Pre-heat the oven to 450°F, gas mark 8, 230°C (210°C fan-assisted). Fill a medium size bowl with cold water, squeeze in the juice of the lemon half, and put the juiced lemon …
From myrelationshipwithfood.com


POACHED PEAR TARTE TATIN - JOY + OLIVER
2013-10-26 Preheat oven to 425 degrees F; Peel pears leaving the stem on; Fill a large pot with wine, water, sugar, cinnamon, cloves, vanilla bean and pears
From joyoliver.com


PEAR TARTE TATIN - FOOD RECIPES
2020-09-18 French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust. Prep time: 30 minutes Cook time: 1 hour, 20 minutes Yield: Makes 8 servings …
From recipes.studio


PEAR TARTE TATIN | BAKING MAD
This beautiful tarte tatin not only looks spectacular but tastes it too. The fresh, juicy pears, indulgent Poire William and juniper berry make this pudding into a real treat. This recipe was …
From bakingmad.com


PEAR TARTE TATIN WITH RED-WINE CARAMEL RECIPE
Step 2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes. Remove …
From foodandwine.com


PEAR TARTE TATIN | GOURMET TRAVELLER
2007-09-14 2. Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean …
From gourmettraveller.com.au


EASY PEAR TARTE TATIN (UPSIDE-DOWN PEAR PIE) - LARDER LOVE
Instructions. preheat oven to 200C. Gently heat the sugar with a couple of tablespoons of water plus the cinnamon in a 9" cast iron skillet or other oven-proof shallow pan. Add the butter and …
From larderlove.com


PEAR TARTE TATIN RECIPE | GOOD FOOD
Sprinkle over the sugar and add the vanilla seeds and pod. Arrange the pear halves neatly in the pan, cut-side down and with the bases around the outside and tops pointing to the centre. …
From goodfood.com.au


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