Pear and cinnamon tart tatin with rum raisin ice cream Serves 4 INGREDIENTS Pear and cinnamon tart tatin 4 Comice pears 4 puff pastry discs 160g of castor sugar 160gof butter 1/4 teaspoon of cinnamon powder Tart moulds Ice cream 160g of castor sugar 120ml of water 160g of Greek yoghurt 120ml of milk 85g of raisins 1 measure of rum EQUIPMENT One ice-cream machine METHOD • Place a medium-sized pot on medium heat, gradually add the sugar so it begins to caramelize—be careful not to burn it. • Once all the sugar is added, stir in the butter and cinnamon. Add some water to thin down the mixture. Ladle the caramel into tart moulds. • Peel, core and slice the pears. Arrange in the moulds and cover with the puffy pastry. Bake at 210°C for 10 minutes. Then turn down the oven to 190Cand bake for an additional 10 minutes. Ice cream • Add sugar and water to a pan, and bring to the boil. Lower the temperature and simmer for 7 to 10 minutes. Pour in to bowl and allow to cool. • Once the syrup is cold, mix in the rest of the ingredients. • Pour into ice-cream machine and churn for 20 to 25 minutes and freeze. To plate • Plate the tart with a scoop of the ice cream. • Serve and enjoy.
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Pear and cinnamon tart tatin with rum raisin ice cream
Serves 4
INGREDIENTS
Pear and cinnamon tart tatin 4 Comice pears 4 puff pastry discs 160g of castor sugar 160gof butter 1/4 teaspoon of cinnamon powder Tart moulds Ice cream 160g of castor sugar 120ml of water 160g of Greek yoghurt 120ml of milk 85g of raisins 1 measure of rum EQUIPMENT
One ice-cream machine METHOD
• Place a medium-sized pot on medium heat, gradually add the sugar so it begins to caramelize—be careful not to burn it.
• Once all the sugar is added, stir in the butter and cinnamon. Add some water to thin down the mixture. Ladle the caramel into tart moulds.
• Peel, core and slice the pears. Arrange in the moulds and cover with the puffy pastry. Bake at 210°C for 10 minutes. Then turn down the oven to 190Cand bake for an additional 10 minutes.
Ice cream
• Add sugar and water to a pan, and bring to the boil. Lower the temperature and simmer for 7 to 10 minutes. Pour in to bowl and allow to cool.
• Once the syrup is cold, mix in the rest of the ingredients.
• Pour into ice-cream machine and churn for 20 to 25 minutes and freeze. To plate
• Plate the tart with a scoop of the ice cream.
• Serve and enjoy.
Related Documents
