Tarte Tatin with Pears and Ginger in Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g pear (s), medium-sized
- 150 grams flour
- 150 g butter, soft
- 200 g suar, brown (cassonade)
- 3 egg (s)
- 2 teaspoons, leveled baking powder
- 2 Table spoons milk
- 1 pinch salt
- 40 g iner, rated
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat). Butter a springform pan. Peel and quarter the pears, cut out the core and set aside.
- Caramelize 100 g of brown sugar in a pan without adding water. Pour the caramel into the prepared form. Arrange the pears decoratively in the mold.
- For the batter, stir the softened butter in a bowl until frothy. Add 100 g brown sugar, ginger and a pinch of salt and mix until smooth. Add the eggs one after the other and stir in for 1/2 minute at the highest level of the mixer. Mix the flour with the baking powder and briefly fold in with a little milk.
- Spread the batter over the pears and bake the tart for 30-40 minutes. Take out of the oven and let cool for 5 minutes, then turn out onto a plate. Serve lukewarm or cold.
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