QUICK PEAR TART RECIPE | SUNNY ANDERSON | FOOD NETWORK
Provided by Sunny Anderson
Categories dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
- Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.
PEAR TARTE TATIN RECIPE - BBC GOOD FOOD | RECIPES AND ...
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
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8
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, FatContent 25 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.69 milligram of sodium
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PEAR TARTE TATIN RECIPE - BBC GOOD FOOD | RECIPES AND ...
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
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Total Time 1 hours
Category Afternoon tea, Dessert, Dinner
Cuisine French
Calories 429 calories per serving
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Total Time 1 hours
Category Afternoon tea, Dessert, Dinner
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Calories 429 calories per serving
- 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.
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