Description
The pears in this tarte tatin highlight the sweetness of the pears in the appelstroop.
Ingredients
Scale
For the dough:
- 4.2 oz flour
- 4.4 oz butter
- 4.4 oz cream cheese
- ½ tsp salt
For the filling:
- 2 lb pears
- Zest and juice of 1 lemon
- 1 thumb-size piece of fresh ginger, peeled and grated
- 2 oz butter
- 2½ oz white castor sugar
- 2 large tbsp Apple Pear Syrup (Appelstroop)
- 2 oz roasted walnuts
Instructions
- Combine all ingredients for the dough into a bowl.
- Knead by hand to a ball and let it rest for an hour in the fridge.
- Use a rolling pin to roll out a circle of 12 inches in diameter.
- Preheat the oven to 400 degrees.
- Peel the pears, cut them in half lengthwise and remove the core.
- Toss the pears with lemon juice, zest, and ginger.
- Melt the butter in the tarte tatin pan and stir in the sugar and syrup.
- Lower the heat to its lowest setting.
- Place the pears and walnuts in the pan, cover and let it simmer for 10 minutes.
- Take the pan from the heat and cover with the dough.
- Tuck in any excess dough for a rustic look.
- Place the pan in the oven and bake the tarte tatin for 30 to 40 minutes, or until the dough is golden brown and crispy.
- Let the cake cool down for 10 minutes.
- Turn it upside down on a plate and serve.
Notes
Use a wide and shallow pan or tarte tatin pan, about 12 inches in diameter.