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Tarte tatin with pear and salted caramel
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Ingredients
Directions
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Preheat the oven to 200ºC and grease the tart mold.
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Heat the sugar and butter on a low stand in a thick-bottomed pan until golden brown caramel sauce and add the sea salt and the cinnamon.
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Remove the pan from the heat source as soon as the caramel begins to bubble.
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Carefully pour the caramel into the tart mold and place the pears in the caramel sauce with the convex side down.
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Place the puff pastry over the pears and press along the sides well.
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Bake the cake in the oven in about 40 minutes until golden brown.
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Take the cake out of the oven and leave to cool for about 10 minutes.
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Place a plate on the cake tin and gently turn the cake over (beware of the hot caramel).
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Serve with a scoop of crème fraîche.
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Nutrition
680Calories
Sodium0% DV0g
Fat68% DV44g
Protein10% DV5g
Carbs21% DV64g
Fiber0% DV0g
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