35 lines
1.4 KiB
Markdown
35 lines
1.4 KiB
Markdown
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# Pear tarte tatin with spiced caramel
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Recipe yields 8 servings
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### Ingredients
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* 140 grams plain flour
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* 30 grams ground rice
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* salt
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* 115 grams cold butter, cut into 1/2" cubes
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* 1 pieces egg, beaten
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* 115 grams granulated sugar
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* 55 milliliters warm water
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* 1 pods star anise
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* 1 pieces cinnamon stick
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* 30 grams cold butter
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* 1 kilograms firm, ripe pears
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### Directions
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To make the pastry: sieve the flour, ground rice and salt into a large bowl. Rub in the butter, then add the egg to make a dough. Gather into a flat disk and wrap in clingfilm. Chill.
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To make the caramel: place the sugar, water and spices into a thick-based saucepan and melt the sugar over a low heat. When the sugar has dissolved, turn the heat to high and cook until it is a rich caramel. Remove from the heat and carefully add the butter. Pour into a warmed tarte tatin dish and remove the spices.
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Heat the oven to 200C/gas mark 6.
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Peel and halve the pears, removing the stalks and core. Place rounded-side down on the caramel. Roll the pastry into a circle large enough to cover the dish; lift on top of the pears, trim, and tuck in the edges.
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Bake it the top third of the oven for 30 minutes, until the pastry is golden-brown and cooked through. Carefully invert onta a lipped serving dish while still hot.
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### Meta
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author: Leith's Baking Bible
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tags: Puddings and Desserts, Cakes and Biscuits
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