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Tarte tatin with pear and pistachio
 
 
12 ServingsPTM40 min

Tarte tatin with pear and pistachio


Apple tart with nuts and fruit.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Cut the pears into quarters, peel them, remove the cores and cut the flesh into cubes of 2 cm.
  3. Heat the sugar in a frying pan without oil or butter. Allow to melt over low heat without stirring until brown caramel.
  4. Add the pear to the sugar and cook for 5 minutes on medium heat. Stir in the butter, cinnamon and ginger.
  5. Remove the pan from the heat and pour half the caramel without pear into a saucepan. Divide the pear and the rest of the caramel over the muffin mold.
  6. Cut the slices of puff pastry into 4 squares each. Place a slice of dough on the pear in each cavity.
  7. Insert the edges well and carefully pierce the dough with a fork. Bake the tarte tatins in the oven in approx. 20 minutes until tender and golden brown.
  8. In the meantime, heat a frying pan without oil or butter and toast the pistachios for 2 min. On medium heat. Allow to cool on a plate and chop coarsely.
  9. Take the muffin mold out of the oven and let cool for 5 minutes on a rack. Turn on a cutting board.
  10. Scoop any remaining pieces of pear from the mold and place on the tarts. In the meantime, heat the caramel in the saucepan over low heat.
  11. Sprinkle the tarte tatins each with 1 tsp caramel and sprinkle with the pistachio nuts.

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Nutrition

155Calories
Sodium3% DV65mg
Fat12% DV8g
Protein4% DV2g
Carbs6% DV19g
Fiber4% DV1g

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