Maple-Pear Tarte Tatin
Selasa, 17 Desember 2019
Ingredients
1 sheet puff pastry, thawed if frozen
4 large, firm Anjou or Bosc pears
1 lemon, halved
1/2 c. maple syrup
4 tbsp. unsalted butter, cut up
1/4 tsp.kosher salt
2 tbsp. sliced almonds, toasted
Directions
1.
Heat oven to 400ºF. On lightly floured piece of
parchment paper, roll puff pastry to 1/8-inch thick. Cut out a 12-inch round
and refrigerate until ready to use.
2. Peel, halve, and core pears, then cut each half in half. Rub pears with cut
side of 1/2 lemon.
3.
Juice remaining half lemon. Heat medium
cast-iron (about 10 inches) on medium. Add maple syrup, butter, salt, and
lemon juice and cook, swirling pan occasionally, until mixture begins to
thicken, deepen in color and smell like caramel, 5 to 8 min.; remove from heat.
Being careful not to touch maple mixture, arrange pears, cut sides down, in
pan. Return pan to low heat and cook pears 4 minutes. Remove from heat and lay
puff pastry circle on top, carefully tucking overhang down inside of pan. Cut 3
small slits in pastry and bake in upper third of oven 10 minutes. Reduce temp
to 375°F and bake until pastry is deep golden brown and maple mixture has
reduced, 15 to 20 minutes.
4. Let stand 5 minutes, then run knife along edge to loosen. Place plate on
top and flip, inverting tart. Sprinkle with sliced almonds and serve warm or at
room temperature.
source :www.goodhousekeeping.com