solifit.blogg.se - Caramelized pear tart puff pastry

Slowly release the baking dish, so the tart falls evenly onto the serving platter. Invert the pan and give the bottom a firm tap to release any pears that might be sticking to the bottom. Remove the tart from the oven and immediately place a large, flat heatproof serving platter top-side down on top of the baking dish or pan.Place the tart in the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown, about 35 – 40 minutes.

Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish.

Roll out the Pâte brisée slightly larger than the dish.

Literally pile the pears into an unbuttered round (27cm) clear glass baking dish or a special tin-lined copper tart Tatin pan.

Shake the pan from time to time to ensure the sugar does not burn. STEP 2: First cook the onions with butter and thyme until soft, then add the garlic. Don‘t slice the mushrooms too thinly, you want them still crunchy after being cooked.

Increase the heat to high and cook until the pears and sugar are a deep, golden brown, though not caramel. STEP 1: Slice the shallots, mushrooms, chop the garlic.

4 Remove from the pan immediately and place on a serving platter. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. (The more you stir, the more likely you are to end up woth caramel, which you do not want.) 3 Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Cook, stirring carefully from time to time, so the pears and sugar do not stick, 20 minutes. Melt the butter in a deep skillet (30cm) over medium-high heat.Wrap the pastry in waxed paper and refridgerate for at least 1 hour. If the dough seems too sticky, sprinkle it with additional flour, incorporating 1 tbsp at a time. Bake until the pastry is golden-brown and puffed, 25 minutes. Lay the pear slices on top in a single layer. Working inside the border, spread the onion mixture over the pastry. Transfer the pastry to waxed paper flatten the dough into a disk. Fold up 1/2 inch (12 mm) of the dough around the perimeter and gently press down to create a thick border. All the ice water and pulse just until the pastry begins to hold together, about 6 – 8 times. Process just until the mixture resembles coarse crumbs, about 10 seconds. Prepare the Pâte brisée: place 1 cup of flour, the butter and salt in a food processor.It can be prepared in advance and served with a homemade vanilla bean ice cream, it ended what was just a wonderful lunch.ħ to 8 firm pears, preferably Bosc, peeled, quartered and coredħ tbsp unsalted butter, chilled and cut into pieces This is such an elegant yet rustic tart, expertly plated by Nat for a long afternoon of bistro French.