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Tarte tatin with pear and pistachio
Apple tart with nuts and fruit.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the pears into quarters, peel them, remove the cores and cut the flesh into cubes of 2 cm.
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Heat the sugar in a frying pan without oil or butter. Allow to melt over low heat without stirring until brown caramel.
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Add the pear to the sugar and cook for 5 minutes on medium heat. Stir in the butter, cinnamon and ginger.
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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.
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Cut the slices of puff pastry into 4 squares each. Place a slice of dough on the pear in each cavity.
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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.
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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.
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Take the muffin mold out of the oven and let cool for 5 minutes on a rack. Turn on a cutting board.
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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.
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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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