i need Pear and Raisin Tarte Tatin recipe?
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M$2 Answers
-quote-
"Pear and Raisin Tarte Tatin
Ingredients for Pear and Raisin Tarte Tatin
375g ready rolled Puff pastry
For the Filling:
60g butter
110g soft dark brown sugar
4 large, slightly under ripe conference pears, peeled cored and cut into even pieces
Grated zest of 1 lemon
1 teaspoon ground cinnamon
2 tablespoons large raisins
To serve:
Crème fraîche or vanilla ice cream
How to make Pear and Raisin Tarte Tatin
* Preheat the oven to 190°C / 375°F / gas mark 5.
* On a floured surface, cut out a 25cm diameter circle from the pastry. Place on a baking sheet and chill for 30 minutes.
* Melt the butter in a 25cm frying pan with an ovenproof handle. Add the sugar and warm gently until it has dissolved and is beginning to bubble.
* Add the chunks of pear, lemon zest and cinnamon and cook over a low heat for 6 - 7 minutes. Sprinkle over the raisins.
* Lay the pastry on top of the pears and press down lightly. Bake in the preheated oven for 15 minutes, or until the pastry is risen and golden brown.
* Remove from the oven and allow to cool slightly. Invert a plate over the saucepan and then turn everything the right way up, thus turning out the tarte.
* Serve warm with the crème fraîche or ice cream.
Note:
To prepare ahead cook to the end of stage four. Allow the fruit and syrup to cool, then place the pastry on top. Bake as required or make completely and reheat when serving."
-end of quote-
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M$Ingredients
2 tablespoons Butter
3 tablespoons Rum
1 cup Mixed raisins and currants
2 pounds Med apples; (about 6)
1/2 packages (17 oz) frozen puff pastry
1/4 cups Plus 2 Tbs white sugar
Instructions
Oven: 400F
Peel, core and cut apples into eighths. Fill a bowl, large enough to set a
9" cast iron fry pan in, with ice cubes and then top up with water. Melt
butter in 9" cast iron fry pan over medium heat. Add sugar. CONTINUOUSLY
STIR until brown and JUST caramelized. Place fry pan in ice water to harden
then onto a cooling rack. Set oven. Place raisins and currants in small
bowl. Add rum and cover with hot water. Drain after 5 or so minutes.
Sprinkle third of raisins and currants over caramel. Place apple slices,
rounded side down and packed as close together as possible, in a circular
pattern. Sprinkle with remaining raisins and currants. Cut pastry 2 inches
larger than skillet. Put pastry on top and tuck down sides and under the
edge of the outside row of apples. Bake 30 minutes and then turn out onto a
decorative plate while still hot.
Serve while still warm with freshly whipped cream.
Enjoy your Apple and Raisin Tarte Tatin!
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M$
