![]() They are caramelised with sugar and butter in a pan before being transferred onto a tart pan and covered with the pastry.Īlthough the classic recipe is fairly basic, there are so many flavours you can add to your fruits while caramelising them: spices, condiments, herbs, fruit juice or zest. The most traditional version of a Tarte Tatin usually uses Apples. The second main element is the caramelised fruit. In the case of this Pear Tarte Tatin, I added a little bit of Cinnamon Powder. ![]() Once the butter and flour have been incorporated, just add a little bit of water to fully combine it and you've got your pastry.ĭepending on the recipe, you may want to add a little bit of sugar, spices or even cacao powder. ![]() So if you use 100 gr of butter, mix it with 200 gr of flour. It starts with a basic ratio "1 butter to 2 flour". Not too complicated, right!?įor the Pastry, I used my favourite - and most simple - tart pastry recipe that can be used in so many different ways. All you need to do with it is to roll in into a circle the size of your tart pan. You can use your favourite tart or pie pastry recipe or simply buy one from the supermarket to save time. I mean, deliciously caramelised fruits and easy tart pastry: what else!?įirst element: the Pastry. It is one recipe that can hardly be failed. This Tart may sound super fancy but it is ridiculously easy to make. Once baked, simply flip the tart and voila! You've got a Tarte Tatin! ![]() Put the fruits at the bottom of a pan and cover it with the pastry. To make a Tarte Tatin, simply inverse the process of making a tart. I've made a Balsamic Tomato Tarte Tatin not too long ago and it was absolutely delicious! You can basically use any fruit to make a Tarte Tatin like this Apricot Tarte Tatin or Peach Tarte Tatin - or even try a savoury version with a vegetable. Tarte Tatin is a classic French Dessert that can most easily be described as an Upside-Down Tart. Well, this is exactly how this Red Wine Pear Tarte Tatin tastes like. Can you feel it? Now, imagine you could taste it. You are sitting by the fireplace, trying to warm up with a hot cup of Tea in your hands, or a warm glass of spicy Mulled Wine. this is still Australia, so no, no snow.). The sky is dark, you can hear the wind blowing and it’s starting to rain (. Well, imagine this: it’s the middle of winter and it’s freezing cold outside. Serve with whipped cream.How to introduce this recipe. Bake the pie for 30–35 minutes, until golden. Brush the pastry with a thin layer of egg wash, avoiding the filling.ĩ. Brush the backs of your shapes with egg to act as a glue.Ĩ. Once the lattice is finished, create a decorative border with the shapes you cut out. Once you are satisfied, trim the edges to fit neatly and arrange the strips so they are interlaced.ħ. Lay down each piece in both directions to get an idea of what the finished design will look like. Using a pastry brush, apply a very thin layer of beaten egg around the rim of the pie. Remove from the oven and spread the caramel over the bottom of the pastry case. Bake the pastry case for 30 minutes, until golden.ĥ. Add the butter and remove from the heat.Ĥ. Simmer for 6–7 minutes, stirring, until the sugar has dissolved. In a pot over medium heat, mix the pears, sugar, lemon juice, cornflour, cinnamon, and vanilla and almond essence. Line the tin with the pastry and place it in the fridge to rest for 30 minutes.ģ. Roll out the pastry on a floured surface to about 3 mm thick. Grease a 20 cm loose-bottomed quiche tin.Ģ. Whisk until the butter has been incorporated.ġ. Swirl until it stops bubbling, then add the cubes of butter. When the sugar turns a golden colour, remove from the heat and add the cream. Combine ¼ cup water and the sugar in a pot over medium heat. Place the lattice strips on a plate in the fridge (not the freezer) until you are ready for final assembly. Work quickly to prevent the dough from getting warm.Ĥ. Use a ruler to cut long strips of pastry, mixing it up with thin and thick strips. If you need to layer the shapes, separate them with baking paper. Dip cookie cutters in flour and cut out your desired shapes. Roll out the pastry on a floured surface to about 3 mm thick.Ģ. Create this decadent salted caramel and pear tart for a cosy winter dinner party that your guests will never want to leave!ġ.
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