Pear Tart Tatin

About Pear Tart Tatin

Ingredients

• Medium pears, peeled, halved, cored and soaked in lemon water 3
• Refined flour (maida) 200 gms
• Butter 100 gms + 5 tbsps
• Egg whites 1
• Castor sugar 150 gms
• Ginger, finely chopped ½ tsp
• Cinnamon powder ½ tsp

How to Make Pear Tart Tatin (Stepwise Photos)

Method

1. Take refined flour in a bowl, add 100 gms butter and rub with your fingertips till the mixture resembles breadcrumbs.
2. Add 2 tbsps water and egg and knead to a smooth dough. Cover it with cling foil and keep in the refrigerator for 20 minutes.
3. Preheat oven to 200ºC.
4. While dough is in the refrigerator, melt 5 tbsps butter in a non-stick pan. Add sugar and mix till sugar turns brown and caramelizes. Add ginger and cinnamon powder and mix.
5. Add 2 tsps water to stop sugar from caramelizing further. Add pears and mix gently so that they well coated with the caramel. Cover and cook for 5 minutes or till pears are soft.
6. Remove the dough from the fridge and keep it on a plastic sheet so that it is easy to transfer it into a pie dish once it is rolled out. Roll the dough to a size bigger than the baking dish so that the sides can be completely covered on the inside. Put the rolled out dough into the pie dish and press gently.
7. Arrange the pears on the pie dough and pour the caramel on top. Shape the edges of the dough by making small pleats.
8. Place the baking dish in the preheated oven and bake for 20 minutes.
9. Bring the baking dish out and cool slightly. cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps