Tarte tatin with pear and pistachio

Name: tarte tatin with pear and pistachio
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 4 sweet, juicy pears; 100 g granulated sugar; 40 g unsalted butter; 1 tl ground cinnamon; 1 tl ground ginger; 3 slice frozen puff pastry; 50 g unsalted pistachios

Apple tart with nuts and fruit.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C.
Cut the pears into quarters, peel them, remove the cores and cut the flesh into cubes of 2 cm.
Heat the sugar in a frying pan without oil or butter. Allow to melt over low heat without stirring until brown caramel.
Add the pear to the sugar and cook for 5 minutes on medium heat. Stir in the butter, cinnamon and ginger.
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.
Cut the slices of puff pastry into 4 squares each. Place a slice of dough on the pear in each cavity.
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.
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.
Take the muffin mold out of the oven and let cool for 5 minutes on a rack. Turn on a cutting board.
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.
Sprinkle the tarte tatins each with 1 tsp caramel and sprinkle with the pistachio nuts.