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PEAR, MAPLE AND PECAN TARTE TATIN

PEAR, MAPLE AND PECAN TARTE TATIN



This one-container treat is ideal for any fall get together. Venture up your tart game with this stunning combo of cinnamon, maple, pear, and lemon! We utilized our Maple Pecan Homestyle Granola as a garnish to add a tasty mash to each nibble.

So what is Tarte Tatin? It's essentially your run of the mill tart however turned over. It's named after the French inn that served it as a mark dish. You start via caramelizing the pears in margarine and maple syrup, at that point you add puff baked good to the top and heat it in the equivalent caramelized dish. At the point when it's set, simply flip it onto your serving dish! Who doesn't adore a one-dish dessert? We're certainly happy this sweet advanced over the lake since it's surprisingly better with some additional granola groups.

 

INGREDIENTS

  • 100G UNSALTED BUTTER, CHOPPED
  • ¾ CUP (180ML) MAPLE SYRUP
  • 2 TEASPOONS VANILLA EXTRACT
  • ½ TEASPOON GROUND CINNAMON
  • 2 MEDIUM BROWN PEARS, PEELED AND HALVED
  • CUP (40G) PECANS, CHOPPED
  • 4 SHEETS STORE-BOUGHT FROZEN BUTTER PUFF PASTRY, THAWED

METHOD

  1. Preheat oven to 200°C (400°F). Place the butter, maple syrup, vanilla and cinnamon in a small saucepan over high heat. Bring to the boil and cook for 1–2 minutes or until thickened slightly. 
  2. Divide syrup between 2 x 14cm ovenproof frying pans and top with the pear and pecan. Press 2 pastry sheets together to form 1 thick sheet and repeat with remaining pastry sheets. 
  3. Using a plate as a guide, cut out a 15cm round from each. Place the pastry over the pears and press down gently to secure. Using a sharp knife make a small cut in the centre of each pastry. 
  4. Place on a large baking tray lined with non-stick baking paper and cook for 30–35 minutes or until the pastry is dark golden brown. Loosen the edges with a knife and carefully turn out to serve. Makes 2.


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