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My Stir Crazy Kitchen
Tarte tatin of pear with salty caramel
French cakes of puff pastry with pear and salty caramel.
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Ingredients
Directions
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Melt the butter with the sugar and water on a low heat. Stir well and cook the mixture until it is golden in color.
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Pour the caramel into the 4 tart tins. Peel the pears, halve them, remove the core and cut the pears into pieces.
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Place the parts next to each other in the molds. From each slice of puff pastry, make a round that is slightly larger than the cake tarts.
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Place the dough on the fruit and press the dough inside. Keep the molds in the refrigerator until use.
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Preheat the oven to 200 ° C.
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Put the molds on the rack in the middle of the oven and bake the tarts in about 20 minutes until golden brown and done.
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Allow the tarts to cool for 5 minutes. Place a plate on a mold and turn them together.
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Nutrition
310Calories
Sodium6% DV150mg
Fat23% DV15g
Protein4% DV2g
Carbs13% DV40g
Fiber8% DV2g
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