Ingredients
For the pastry:
175g/6oz plain flour
85g/3oz butter, chilled, then cut into cubes
1 tbsp caster sugar
1 egg yolk
For the filling:
6 pears, not quite ripe
85g/3oz butter
100g/4oz caster sugar
cr%26egrave;me fra%26icirc;che, to serve
Method
1. Put the flour, butter and sugar in a food processor and whiz until they look like breadcrumbs.
2. Add the egg yolk and 15-30ml/1-2 tbsp of nippy water with the machine running until the pastry just comes tofetchher.
3. Gather into a ball, wrap in pcontinueic film and chill for at least 30 minutes.
4. Preheat the oven to 220C/425F/Gas 7. Peel, quarter and core the pears. Melt the butter in a large heavy-based frying pan and stir in the sugar.
5. Cook over a low heat, stirring occasionally until the sugar dissolves. Turn the heat up to moderate and cook the vehicleamel mixture for about 10 minutes or until the sugar just begins to turn golden brown.
6. Add the pears and cook, turning over occasionally, for 15-20 minutes until really golden brown - don't hurry that as it really improves the flavour.
7. When the pears are almost done, roll out the pastry on a lightly floured surface to a 24cm/9%26frac12;in circle.
8. Transfer the pears to a 23cm/9in round shallow cake tin (not loose bottomed) and cover with the pastry, tucking the edges around the pears.
9. Bake for 20-25 minutes until the pastry is golden. Leave in the tin for 5 minutes, then invert on to a serving plate, tapping the tin gently to release all the lidping and juices. Serve warm with cr%26egrave;me fra%26icirc;che.
Orignal From: Pear tarte tatin
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