Post by Anne on Nov 8, 2008 10:17:07 GMT -5
Since Katharine asked for it, here is my receipe for tatin aux poires . Technically speaking, this is not a real "tatin", since the fruits get caramelized before the baking of the tarte in a real tatin but not in my tarte . So you can simply call it a "tarte renversée aux poires" (upside down pear tarte)
Quantities are for a 4-people tarte, smaller than the one on the picture (I hade made quantities *1.25 for this one) :
ourparisforum.com/index.cgi?board=offtopic&action=display&thread=2431
DOUGH :
- 125 grs flour
- 75 grs butter (soft)
- 1 tablespoon granulated sugar
- a little salt
Put the flour in a bowl, dig a well and put the butter, sugar, salt and 1/4 glass of lukewarm water in the well . Work the dough until you get a ball, put it in the fridge to harden a bit .
GARNISH :
- 1 kg Doyennes de Comice (a juicy, sweet and highly perfumed pear, I don't know whether it bears the same name in English :
fr.wikipedia.org/wiki/Doyenn%C3%A9_du_Comice)
- 75 grs granulated sugar
- 75 grs butter
- 1 lemon
Peel and de-seed the pears, cut each one in 8 and pour the lemon juice over the pear slices so that they don't get brown .
Spread directly the sugar on the bottom of the pie pan, then place delicately little bits of butter on the sugar all over the pie pan, then place the pear slices on top of this .
Then roll out the dough and place it on top of of the pears, fitting the edge of the dough inside the mould, around the pears (get what I mean here ?) . Dig a little chimney in the middle of the tarte .
Cook at 270°C for 15 mns . Then lower the oven to 180°C and cook another 25 mns . As soon as you get the tarte out of the oven, turn it upside down on a serving plate (beware, there will likely be juice flowing down on the kitchen counter and serving plate - see the picture, although I had already cleaned the kitchen counter -, even if you do this upside down thing as quickly as possible) .
Sometimes the tarte gets caramelized, sometimes not, don't ask me why, but in any case it is delicious because the pears just melt in your mouth and the dough, which receipe is close to a basic pâte brisée one, isn't like a tarte dough anymore but like a kind of cake, both in taste and consistency . The part directly under the pears even gets a little creamy . Again, I don't know why and I don't really care as long as it works .
Quantities are for a 4-people tarte, smaller than the one on the picture (I hade made quantities *1.25 for this one) :
ourparisforum.com/index.cgi?board=offtopic&action=display&thread=2431
DOUGH :
- 125 grs flour
- 75 grs butter (soft)
- 1 tablespoon granulated sugar
- a little salt
Put the flour in a bowl, dig a well and put the butter, sugar, salt and 1/4 glass of lukewarm water in the well . Work the dough until you get a ball, put it in the fridge to harden a bit .
GARNISH :
- 1 kg Doyennes de Comice (a juicy, sweet and highly perfumed pear, I don't know whether it bears the same name in English :
fr.wikipedia.org/wiki/Doyenn%C3%A9_du_Comice)
- 75 grs granulated sugar
- 75 grs butter
- 1 lemon
Peel and de-seed the pears, cut each one in 8 and pour the lemon juice over the pear slices so that they don't get brown .
Spread directly the sugar on the bottom of the pie pan, then place delicately little bits of butter on the sugar all over the pie pan, then place the pear slices on top of this .
Then roll out the dough and place it on top of of the pears, fitting the edge of the dough inside the mould, around the pears (get what I mean here ?) . Dig a little chimney in the middle of the tarte .
Cook at 270°C for 15 mns . Then lower the oven to 180°C and cook another 25 mns . As soon as you get the tarte out of the oven, turn it upside down on a serving plate (beware, there will likely be juice flowing down on the kitchen counter and serving plate - see the picture, although I had already cleaned the kitchen counter -, even if you do this upside down thing as quickly as possible) .
Sometimes the tarte gets caramelized, sometimes not, don't ask me why, but in any case it is delicious because the pears just melt in your mouth and the dough, which receipe is close to a basic pâte brisée one, isn't like a tarte dough anymore but like a kind of cake, both in taste and consistency . The part directly under the pears even gets a little creamy . Again, I don't know why and I don't really care as long as it works .