Caramelized Pear Ginger Tart (Tart Tatin)
Caramelized Pear Ginger Tart (Tart Tatin)
Note about the skillet: I use a 10 inch stainless steel all-clad or tramontina skillet. Non-stick pans also work. Cast iron might be a bit heavy to lift and flip. If you haven't done much weight lifting in the gym lately, this might not be the best pan for this tart.
In advance tip: You can cook the pears and roll out the dough earlier in the day, but start baking the tart no earlier than 1 hour before serving. The pears tend to wrinkle as the tart cools off and don't taste quite as good as when it's just baked. The dough should be refrigerated after rolling out, but the pears should not be refrigerated after cooking (this can turn the caramel runny).
Burnt pears tip: If the pears burnt a little, don't panic. Take a paring knife and slice a sliver off the top after baking and inverting the tart. I prefer the pears and caramel to be more brown rather than less.
4 large Bosc pears (buy 5 just in case)
1/2 stick unsalted butter
1/2 cup sugar
1/4 teaspoon cinnamon
2 Tbsp minced ginger (optional)
1 disk of Pâte Brisée (pie and tart dough)
Make the dough at least 1 day before baking
Dough by hand
Dough with a food processor
Rolling out pie dough
Peel, halve, and core pears.
In a 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in the skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of a pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a caramel just a shade darker than the color of cinnamon. (This can take as little as 10 minutes or as much as 25, depending on the skillet and the stove.) Cool pears completely in the skillet. Sprinkle the pears with cinnamon and ginger.
Preheat the oven to 425°F and set a rack in the upper third of the oven.
On a lightly floured surface with a floured rolling pin roll out the dough to the thickness of 3mm. Trim it to make a circle 12 inches in diameter (save the trim for some other project). Arrange the dough over the caramelized pears. Tuck the edges into the skillet around pears. Bake in the upper third of the oven until the pastry is golden brown, 30 to 35 minutes. Remove from the oven and let rest 5 minutes, but not longer.
Have ready a rimmed serving plate slightly larger than the skillet. Invert the plate over the skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert the tart onto the plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion.
Let cool until warm, 15-20 minutes. Serve tart warm with whipped cream or crème fraiche.
Apple-Pear Ginger Crumble Pie
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Perfect for the fall when there are so many wonderful fresh apples available.
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead.
Yes, you can leave out the pears, just replace with more apple.
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
You can also find them online.
Pastry fo a single 9 crust pie
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that's what in the house because those are Max's favourite.
3 cups peeled and sliced pears (I used Bartlett pears)
3 tbsp fresh lemon juice
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Ginger Crumble:
3/4 cup rolled oats
1/4 cup all purpose flour
3 tbsp packed brown sugar
2 tbsp finely chopped crystallized ginger
1/3 cup butter, cut into pieces
On a floured surface roll out dough and line a 9 deep dish pie plate.
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently.
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit.
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned.
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future.
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry.
Ingredients
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb lard
1 eggs, stirred slightly
1 tablespoon vinegar
1 cup cold water
Directions
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies.
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Music by Jason Saw (YouTube user Audionautix)
Apple pear pie
More recipes here
Apple pear pie
Ingredients of 8 portions
Milk - 125 ml
Olive oil - 4 tablespoons
Yeast dry - 11 g
Salt - a pinch
Sugar brown - 1 g
Apples - 3 pieces
Pears - 2 pieces
Sugar - 6 tablespoons
Lemon juice - to taste
Cinnamon ground - to taste
Wheat flour - 250 g
1 hour
1. Pour yeast (in warm, not hot!) milk to add a sugar teaspoon, to
leave for 10–12 minutes.
2. In yeast with milk and sugar to cook longer a salt pinch. Add 4
tablespoons of olive oil, mix and at once to pour flour. Knead
fluffy dough. Cover with a towel, to leave in heat for the period of
preparation of stuffing.
3. Apples and pears to wash out, dry, remove seeds and to cut into
thin slices.
4. Cover a baking dish the parchment which is slightly oiled by the
olive.
5. Roll dough in thin layer and lay in the baking dish covered by
parchment.
6. The lower layer a fan to spread out slices of pears to dough,
over pears to spread out slices of apples. Sugar apples and, at
will, to add ground cinnamon to taste. Sprinkle juice of one small
lemon (to taste).
7. Bake at a temperature of 360F 35-40 minutes (depending on
character of an oven).
Bon appetit!
Apple pear pie
Food | Cook | Cooking | Tasty - Personal Pear Pies
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A Gift of Thyme and the Pear Pie
A walk through the herbs and the making of that special pear pie. We just harvested pears and we always look forward to a fresh pear pie.
The recipe for this pie is on my blog, gdonna.com
Music is called Ocean View by Moments
Apple Pear Pie
The Apple Pear Pie is delicious and also quick and easy to make. Bake @ 350 for 30 to 45 minutes (depending on oven) or until top is golden brown. Let cool for 5 minutes and serve with a scoop of ice cream.
For those of you who are Gluten Free this apple pear pie can be Gluten Free. Replace the pie crust with Gluten Free Crust.
Ingredient's you will need
Granny Smith Apple
Pink Lady Apple
Asian Pear
Macintosh Apple
Honey Crisp Apple
Corn Starch
Lemon Juice
Butter
Sugar
Vanilla
Cinnamon
All Spice
Nutmeg
Deep Dish Pie Crust
Pie Crust Roll
Butter Spray
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NOTE:
Seasoning amounts in this video are the amounts I use for my family and friends. Please adjust the seasoning amounts to your family’s taste by either omitting, reducing or increasing the amounts.
Disclaimer:
I am NOT a medical professional. Please talk to a Medical professional before starting ANY program or cooking regimen. With that said, If your ready, LET'S DO THIS!