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Cooking With Tammy
Pear tarte tatin
An inverted pie with pears.
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Ingredients
Directions
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Sieve the flour. Mix the butter, sugar, egg and flour with the mixer or in the food processor into a dough ball.
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Pack in cling film and leave in the refrigerator for at least 45 minutes.
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Preheat the oven to 200 ºC.
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Peel the pears, halve in length and remove the core. Melt the butter and sugar in a thick-bottomed pan into a brown caramel.
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Grease the mold and pour the caramel into the mold. Put the pear in with the convex side down and the narrow end inwards.
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Roll out the dough into a round piece of 1-2 mm thick that is slightly larger than the shape. Cover the pear with it and stop at the edge.
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Bake for about 25 minutes in the oven. Allow to cool for 5 minutes. Cut the vanilla pod open, scrape out the marrow and mix in a bowl with the crème fraîche.
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Cover the cake with a plate and turn around. Serve lukewarm with the vanilla cream.
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Nutrition
390Calories
Sodium26% DV635mg
Fat38% DV25g
Protein8% DV4g
Carbs12% DV37g
Fiber4% DV1g
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