Pear Tarte Tatin
What do I do with a few extra pears that needed to either be used or thrown away?
PEAR TARTE TATIN
Use a round iron pan with an 18- or 20-cm diameter.
- 5 small pears
- 1 lemon
- ½ cup (or more) brown sugar
- 50-70 gr. butter or margarine
- ¼ tsp. cinnamon
- 1 packet vanilla sugar
- 1 package (400 gr.) puff pastry, either dairy or parve
- 1 egg, beaten well
Peel the pears, then slice them in half and cut out the core with a melon baller.
Place the pear halves in a bowl and squeeze lemon juice on them. Use your fingers to coat all the pieces with the lemon juice.
Add the brown sugar, and butter or margarine, in the iron pan. Add the cinnamon and vanilla sugar and heat over medium heat. Stir while heating until everything has dissolved and the mixture is smooth.
Remove from the heat and arrange the pear halves inside the pan with the hollowed-out side facing down.
On a floured work surface, roll out the puff pastry with a rolling pin. Cut out a piece of pastry dough that will cover the entire surface of the pan. (You can keep the rest of the dough in the fridge.) Press the edge of the dough down into the pan.
Brush the dough with the beaten egg and bake in an oven that has been preheated to 200° for 15 minutes. Remove from the oven, place a serving plate upside down on top of the cake, then flip the cake over onto the serving plate. Let the caramel ooze over the sides of the cake.
Level of difficulty: Easy-medium Time: 30-40 minutes Status: Parve or dairy
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