Pear tarte tatin
Instructions
Prepare the pastry: rubbing his hands and butter 500 g flour, intridete the ingredients so you get a bunch of briciolame; place it on the work surface by the fountain in the Middle put the egg yolks, sugar, vanilla, lemon zest and salt, then mix everything very quickly, with your fingertips, not to ' burn ' the dough; wrap it in a little plastic wrap and move to rest in the refrigerator for 30 minutes.
Meanwhile Cook 200 g sugar with 1 tablespoon of water until it becomes a nice caramel color; then add the soft butter in small pieces, stirring, then pour the caramel into the tarte tatin mold, completely covering it and before caramel solidifies, intingetevi PEAR segments so that they cover, then place it carefully into the mold.
On floured work surface, roll the dough to 5 mm thick, then put it on the greater or lesser and closing the PEAR cake.
Cut away the excess dough, bake the cake at 200 degrees for 40 minutes, then sfornatelo and dessert, turn out flipping the mold.
NB.
With the ingredients mentioned you'll get more shortbread than there will serve this dessert, but the quantity is required to make a good coverage of the cake.
With the further fate of the biscuits.
Ingredients and dosing for 8 persons
- 1500 g of pears (about 6)
- 200 g of sugar
- 200 g of butter
- For the pastry:
- 500 g of flour
- 250 g of butter
- 200 g of sugar
- 3 egg yolks
- 1 sachet of vanillin
- 1 pinch of salt
- == 1 lemon (zest)
- = = For Work Surface:
- Flour