Tarte Renversée aux Poires
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large firm pears
75 grams (about 6 tablespoons) butter
100 grams extra fine sugar
1 sheet puff pastry
pears in half lengthwise, peel, core, and cut
each half into 3 wedges.
butter in a medium sauté pan over medium low
to medium heat. Sprinkle sugar over butter,
mix, and leave to caramelize. When browned,
arrange pear slices (on one of the flat surfaces)
on sugar syrup and cook for about 7 minutes.
Turn each slice onto its other flat surface
and cook another 7 minutes.
cooked, arrange pears evenly in a fan shape.
Lay out puff pastry on a board and cut a circle
1" to 2" larger than the pear arrangement. Carefully
place pastry over pears, “tuck-in” edges, and
gently press pastry onto pears. Bake for 20
minutes until pastry is browned.
to cool 10 minutes. Flip over onto a plate.
Rearrange pear wedges, if necessary.
one 9" tarte (4 to 6 servings)
Guide Cuisine, April 1997, page 61.
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