This review is very tasty and nutritious, so this recipe will not work for fasting days. I will not drag out the intrigue, but I will introduce today's hero - the Tart Taten pie with pears. Let's bake?
Recipe content:
- Pear tart: secrets, subtleties and tips
- Tart taten with pears on shortcrust pastry
- Tart taten with pear and caramel sauce
- Tart with pear, caramel and cinnamon
- Video recipes
Tart taten with pear is an open delicious original flip-flop pie. This is not just a dessert, but truly a work of art. There are a lot of similar recipes, but the main rule for all options is the original serving of the dessert - upside down. This is where the whole secret of the product lies.
Pear tart: secrets, subtleties and tips
I note that baked goods are baked with different fillings, but the most successful and win-win option is pear. This product, like many other exquisite desserts, was invented by the French. This open cake is always laid out in the form with the filling down. A distinctive feature of the classic recipe - taten is prepared with caramel. It is boiled immediately in the form in which the tart is prepared or poured out after baking the product.
- The pear is usually peeled. Cut it coarsely. Lay in one layer or overlap.
- Shortbread dough for classic taten with pears. However, the use of layered layers is allowed. There are also recipes with batter.
- Any dough should completely cover the caramel with pears. The excess edges are tucked inward.
- The finished cake is covered with a flat dish and gently turned over. Therefore, the dessert is jokingly called "inside out" or "upside down".
- Before baking, the fruit must be pre-fried in a pan in butter and sugar. And only then they are sent to the form. This is another main feature of the pie - the filling is caramelized. If this is not done, then you get a charlotte with a filling at the top.
- Tart Taten is baked at a temperature of 180 ° C for no more than 45 minutes.
- To taste, pears can be supplemented or completely replaced with other fruits: apples, apricots, peaches, plums.
- To make the caramel tastier, add alcohol: cognac, white wine, liqueur.
Tart taten with pears on shortcrust pastry
The famous French recipe Tart Taten with pears on shortcrust pastry is a classic of French gourmet pie. Let's find out how to cook it.
- Caloric content per 100 g - 685 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 15 minutes
Ingredients:
- Butter - 70 g for the dough, 80 g for the filling
- Sugar - 1 tablespoon in the dough, 150 g in the filling
- Flour - 150 g
- Salt - a pinch
- Eggs - 1 pc.
- Pears - 7 pcs.
Step by step preparation of tart taten with pears on shortcrust pastry:
- Grind flour with butter until crumbs.
- Sprinkle sugar and salt, pour in the egg and knead the dough.
- Form it into a lump and refrigerate for 20-30 minutes.
- In a deep bowl where the cake will be baked, heat the oil on the stove until bubbles appear.
- Add sugar and let the caramel cook until brown so that the sugar is completely dissolved.
- Peel the pears, remove the center and cut into large wedges and place on the caramel. Send them to the oven for half an hour at 200 ° C.
- Roll out the dough a little over the size of the mold and place on the baked pears.
- Make a few punctures on top and put the pie in the oven for 20 minutes. Bake until the dough is golden brown.
- After the tart, leave to cool for 5 minutes at room temperature and turn over onto a platter.
Tart taten with pear and caramel sauce
A culinary masterpiece - juicy and tender pear in crispy dough and covered with caramel sauce. A quick and original delicious dessert, which takes no more than half an hour to prepare, while the result exceeds all expectations.
Ingredients:
- Pear - 2 pcs.
- Non-yeast puff pastry - 1 sheet
- Sugar - 2 tablespoons
- Butter - 30 g
- Cognac - 2 tablespoons
Step by step preparation of tart taten with pear and caramel sauce:
- Peel the washed pear, cut in half, peel and cut into slices.
- Melt a frying pan with vegetable oil and sugar and put caramelized pears. Fry them on both sides over medium heat. At the end of cooking, pour cognac over them. Remove the pears and place in a baking dish. Top with the remaining caramel.
- Roll out the dough and cover the pears with it, as if pressing into them so that it hugs the pear. Cut off excess dough.
- Send the cake to a preheated oven to 180 ° C and bake for about 15-20 minutes, until golden brown.
- Remove the finished cake from the roasting pan and leave to cool slightly. Then put in a dish, turning it over to the other side.
Tart with pear, caramel and cinnamon
The famous French inverted pear tart with cinnamon flavor will leave no one indifferent.
Ingredients:
- Tart dough - 300 g
- Butter - 4 tablespoons
- Sugar - 4 tablespoons
- Pears - 4 tablespoons
- Ground cinnamon - a pinch
Step by step preparation of tart with pear, caramel and cinnamon:
- Place the butter in a baking dish and sprinkle evenly with sugar and cinnamon.
- Roll out the dough along the diameter of the form, plus 2 cm. Pick it with a fork and send it to the refrigerator for 30 minutes.
- Pour sugar into the pan and put peeled and chopped pear wedges. Send them to the stove with medium heat. Heat until bubbles appear and syrup. Then remove the pan from heat.
- Put the pears in the butter pan and pour the syrup on top.
- Spoon the dough out and fold the edges down under the pears.
- Bake the products for half an hour until golden brown at 180 ° C. Cool and flip the pie onto a plate before serving.
Video recipes:
