This pear tarte Tatin is one of my favorite dessert, think about warm pear tarte tatin add a scoop of vanilla ice cream or creme fraiche in for a rich after-dinner treat, sound amazing right?! Now I'm going to show you how to make it!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
You Need:
- 5(14x9-inch) sheet frozen phyllo dough, thawed
- 3 tablespoons butter, divided
- 1/2 cup sugar, divided
- 1 tablespoon honey
- 4 peeled ripe Anjou pears, cored and halved lengthwise
- 1 teaspoon canola oil
- A scoop of vanilla ice cream or 3 teaspoon creme fraiche
- 1 teaspoon cinnamon powder
- Prehear oven to 400
- Coat a 10- inch cast-iron skillet with 1 1/2 tabkes poons butter. Sprinkle 6 table-spoons sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet, and place over medium- low heat. Cook, without stirring, for 15 mins or until sugar mixture is bubbly and caramelized. Place pann in oven bake at 400 for 5 mins.
- plaxe 1 1/2 tablespoons butter and oil in a bowl. Microwave at high for 30 seconds or until butter melts and add some cinnamon powder ( Everyone is diff, so it's up to you how much you want). Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoon sugar evenly over phyllo. Place next phyllo sheet very tically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges to frrn a 9- inch citcle.
- Place phyllo circle in pan over pears, pressing gently. Bake at 400 for 16 mins or until filling in bubbly and ctust is browned. Remove from oven, and let stand for 5 mins. Place unpside down on top of pan; inport tart on to plate. cut tart in to wedges. Top each wedge with 1 1/2teaspoon creme fraiche or A scoop of vanilla ice cream.
There you go, enjoy :)
No comments:
Post a Comment