Tarte Tatin Pear
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A beautifully browned crust topped with a lovely arrangement of.
Tarte tatin pear. It goes brilliantly with vanilla ice cream or cream and is a pudding the whole family will love. Remove from the oven and cool for 10 mins. Continue to bake until pastry is golden brown about 15 minutes more.
Carefully prick the surface of the pastry using a fork and check that the pasty is level and smooth. Run a knife around edge of skillet and carefully invert tart onto a serving plate. 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.
You create a caramel base at the bottom of the pan top with sliced fruit such as apples pears or quince. Drape chilled pastry round over pears tucking edge under. Turn the heat down and cook for 5 to 10 minutes or until the pears are just tender and cooked but retain their shape.
Position rack in bottom third of oven. Top again with a pastry crust either rolled out dough or puff pastry tuck the edges of the pastry into the pan bake until bubbly and brown and then carefully turn out onto a serving dish. Cover with the pastry circle tucking the edges inside the pan around the pears.
Pears are caramelized in a sugar butter mixture in an oven safe skillet covered with crust and baked in the oven. Tarte tatin is a classic french dessert essentially an upside down pie. Roll the pastry out to the thickness of a 1 coin.
Heat oven to 200c fan 180c gas 6. Peel the pears cut them in half lengthwise and core them. Preheat oven to 375 degrees.