Tarte Tatin with pears and candied ginger
A wonderful dessert with caramelized pears, spicy ginger, and crispy puff pastry. Delicious on its own, but perhaps even better with a dollop of crème fraîche on the side.
about 45 min
Vegetarian
Ingredients
- 5 medium-sized pears (preferably a firm variety)
- 2 dl granulated sugar
- 75 g butter
- 2 tablespoons pickled ginger
- 1 tbsp syrup from pickled ginger
- 0,25 tsp of salt
- 1 sheet of puff pastry (about 24 cm in diameter)
SERVING
- Vanilla Ice Cream
- 5 st medelstora päron (gärna en fast sort)
- 2 dl strösocker
- 75 g smör
- 2 msk ingefära syltad
- 1 msk lag från Ingefära syltad
- 1 krm salt
- 1 ark smördeg (cirka 24 cm i diameter)
SERVERING
- Vaniljglass
Instructions
Cooking Mode
- Preheat the oven to 180°C.
- Peel, core, and cut the pears into halves or quarters, depending on their size. Be sure to cut the pears into equal-sized pieces for even cooking.
- Melt the sugar in an oven-safe skillet (about 24 cm) while stirring gently until it turns a dark brown color. Add the butter and let it simmer until it forms a caramel-like sauce.
- Finely chop the pickled ginger and add it to the caramel sauce along with the brine and salt. Stir.
- Arrange the pear slices evenly across the bottom of the skillet, with the rounded side facing down in the caramel sauce. Let the pears simmer in the caramel for a few minutes until they begin to soften.
- Remove the pan from the heat and place the puff pastry over the pears. Tuck in the excess dough.
- Prick the dough with a fork and bake for 25–30 minutes, or until the puff pastry is golden brown and flaky.
- Remove the tart from the pan and let it cool for 5–10 minutes. Place a large plate over the pan and quickly but carefully flip the tart onto the plate.
- Cut the tart into slices, arrange them on plates, and serve with vanilla ice cream.
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