A recipe for you.Caramelised Pear Tart

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
01/12/2010 17:06

Caramelised Pear Tart.



These were launched by Marks and Spencer in the UK. in 1992.



This tart works equally as well with apples or firm plumbs; they are visually appealing, and mouth-wateringly addictive to eat. Buttery puff pastry topped with fruit coated in butter caramel, it has to be.



1. Cut 3 mm thick pastry into rectangles, allowing a minimum 3 cm border around your chosen fruit. Place them on, non stick backing trays which are liberally buttered.

2. I advise using pears at first, they are a little unusual and a really good taste.

3. Peel firm well shaped fruit, cut them in half lengthwise remove the core with a potato ball cutter, then cut lengthways, ( or across if you wish) into 3mm. thick slices.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
01/12/2010 17:07

4. Place a pear half onto a piece of pastry, pushing it over to create “concertina” effect.

5. Sprinkle heavily with sugar; about 12 g. each and “dot” with butter 10 g. each.

6. Bake at 200 ° C for 20 minutes, they will be three quarter baked and starting to caramelise.

7. Remove from the oven and dot with a further 12 g of sugar and 10 g of butter. Replace in the oven and continue baking for a further 10 minutes or until they are nicely coloured

Allow to cool, removing them from the baking trays whilst still warm, to a sheet of silicone paper.

They eat well for 24\36 hours.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
01/12/2010 17:08

Tips.

1. Sprinkling pears of apples with lemon juice prevents them discolouring, but do not do this too far in advance the lemon juice `cooks` the fruit.

2. The fruit should be firm, a little unripe..

3. A mix of butter and sugar in the correct proportions is possibly easier and more accurate to apply.

4. It is simple to make just a couple to “try”, something I always advocate when making something new.

5. You can make these in shallow foils, less “messy” but not as classy.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
02/12/2010 11:38

if you would like some pictures of the dish, send me a message



domnakipre@list.ru

YFred


Joined: 06/05/2009
Posts: 1471

Message Posted:
02/12/2010 12:00

I like my tart with nothing on, as is. Thanks.

BoTanica


Joined: 22/12/2009
Posts: 714

Message Posted:
02/12/2010 12:29

Thanks marisa it sounds lovely!!

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
03/12/2010 16:58

Tell me if you like it when you try it.