PEAR TARTE TATIN
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
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
ROASTED PEAR TARTE TATIN WITH BROWN SUGAR-BALSAMIC SWIRL ICE CREAM
Provided by Gabrielle Hamilton
Categories Dessert Bake Roast Christmas High Fiber Vinegar Pear Fall Christmas Eve Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
- Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
- Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
- Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
- What to drink:
- Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.
PEAR TARTE TATIN
I found his recipe in a local magazine and it is an absolutely perfect variation from the classical apple tarte tatin. It is sweet, crispy and warm... a perfect dessert.
Provided by bachondo
Categories Tarts
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so.
- Cut the pears in halves leaving the stem but withdrawing the seeds.
- In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up.
- Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes.
- While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes.
- Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.
Nutrition Facts : Calories 488.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 87.4, Sodium 31.6, Carbohydrate 72.9, Fiber 4.1, Sugar 50.5, Protein 3.2
MAPLE-PEAR TARTE TATIN
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
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
PEAR TARTE TATIN
Provided by Anne Burrell
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
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PEAR TARTE TATIN - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 1 hr 30 minsServings 12Calories 298 per serving
- 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. Stir them together until the sugar dissolves, then stop stirring and let the mixture come to a boil. Continue to boil the sugar syrup. Swirl the pan occasionally so that the sugar doesn’t scorch. Cook the sugar until it is a lovely golden brown color and smells caramelized.
- Add the butter cubes and stir it in. The mixture might look separated at first, but continue to cook it, stirring occasionally, until it comes back to a boil and bubbles slowly like thick caramel. Arrange the pear slices on their sides in a concentric ring around the outer edge of the pan, with the wide bottom at the edge and the tapering top pointing to the center. Try to pack them in as closely as possible. Add a second ring in the center going the other way. Depending on the size of your pears, you may need to trim the slices in the center so that they fit. Don’t worry if it’s not perfect, as the pears cook they will shrink a bit so you can always do touch-ups later.
- Sprinkle the remaining 1/4 cup of sugar on top of the pears, and cover the skillet with a lid or a tight layer of foil. Reduce the heat to a little under medium and cook the pears, covered, for 45 minutes. Check them once or twice and if they seem to be in danger of burning, reduce the heat a bit more. As they shrink try and add another sliced pear or two, so that they’re packed tightly. After 45 minutes, remove the cover and cook for an additional 15-25 minutes. The pears should look golden brown along the edges, somewhat translucent, and should be tender and easy to slice through.
- While you’re waiting for the pears to cook, prepare the pastry. Preheat the oven to 400 degrees Fahrenheit. Sprinkle a work surface lightly with flour, and roll out the thawed but cool puff pastry dough into a 12-inch circle. It should be large enough to cover the skillet, with about a inch extra on all sides. Once rolled out, cover the pastry and cutting board with plastic wrap, and refrigerate it until you’re ready to use it.
PEAR TARTE TATIN RECIPE - GREAT ITALIAN CHEFS
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PEAR TARTE TATIN RECIPE | MYRECIPES
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2.5/5 (3)Published 2010-10-19Servings 6Calories 258 per serving
- 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; place remaining pear half in center.
- Place 1 1/2 teaspoons butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture.
- Place phyllo circle in pan over pears, pressing gently. Bake at 400° for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes.
- Wine note: Match this tart with Muscat de Beaumes de Venise, 2006, from Domaine Durban ($26). Filled with the unctuous fragrance of pears and sweet citrus, the wine's balanced and bright acidity is a palate-cleansing drop of gold.
PEAR TATIN - TARTE TATIN RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 1 hr 5 minsCategory DessertCalories 276 per serving
- In a large frying pan, sprinkle the sugar in an even layer and gently heat, swirling the pan occasionally to help it melt evenly (it should be a light caramel colour).
- Remove pan from heat. Unroll pastry and use the base of your cake tin as a template to cut a circle 1cm (1/2in) bigger than the base.
PEAR TARTE TATIN RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 45 minsCategory DessertPublished 2022-02-14
- Put the butter in a 23.5 cm (9¼ inch) diameter non-stick ovenproof frying pan over medium-low heat. Sprinkle over the sugar and add the vanilla seeds and pod.
- Preheat the oven to 220°C (425°F/Gas 7). Cook the pears for 10 minutes, shaking the pan occasionally as the mixture will caramelise in the pan unevenly and shaking it will help keep the caramel smooth.
- Meanwhile, use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 4 mm (¼ inch) thick. Use a sharp knife to cut out a 32 cm (12¾ inch) circle from the pastry.
- When the pears are caramelised underneath, remove the pan from the heat. Place the pastry on top and tuck it in around the side of the pan, close against the pears.
- Remove from the oven and set aside for 3 minutes to cool slightly. Place a serving plate over the pan and hold the base using a kitchen towel. Carefully invert the tart onto the plate, then remove the pan.
PEAR AND PECAN TARTE TATIN - RICARDO
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5/5 (15)Category DessertsServings 8Total Time 1 hr
- In a 20-cm (8-inch) ovenproof skillet, caramelized the pears on all sides in the butter and brown sugar. The more you cook the pears, the more fragile they will be. Add the pecans and stir to combine. Place the pears rounded side down. Remove from the heat and set aside.
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- Peel and core the pears. Quarter them, but leave one half of the pear for the center. Sprinkle some lemon juice, or produce protector to prevent the pears from browning.
- Place the reserved pear half in the middle of the pan. And arrange the pear quarters around the half pear cut size up.
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