Tarte Tatin with pears and caramel sauce

Description

The Recipe For Gordon Ramsay. Absolutely not complex, prepared quickly, and the result is stunning, however, as all the recipes of the famous chef. With a minimum of time, you will delight your family and guests truly "restaurant m" dish.

Ingredients

Pear

1 piece
The dough is flaky unleavened

1 piece
Sugar

4 Tbsp
Star anise

2 piece
Butter

30 g
Cream

100 ml
Cognac

2 Tbsp
Powdered sugar

1 Tbsp

Cooking

Take pear, peeled, cut out the seeds.

In the recesses is removed from the seeds to insert asterisks anise, shoving them into the bag.

Turn the pear with the convex side up

Puff puff dough is rolled a little (about 3 mm) cover the pears and crimp the dough around the pears by hand.

Excess dough is cut. Put the workpiece in the refrigerator.

Make the caramel. Put it on the stove the pan or form, which can then be put in the oven. Heat it well and pour the sugar. NOT to interfere. You can "jiggle" the pan from side to side. Make sure that the caramel did not burn, otherwise the finished caramel will taste bitter. Cook about 3 minutes, not more.

Reduce the heat and add the butter. Mix well.

Add the cognac. Be careful the cognac is not ignited (reduce heat). Stir again. All the caramel is ready.

Stacked pear billet of caramel slice to the bottom. Sprinkle with powdered sugar. Put in a preheated 180 degree oven for 10-15 minutes. The dough should be slightly Zabolotets. On the package puff unleavened dough (I use one manufacturer for many years) says: ".. bake at 200-210 degrees for 13-15 minutes." This is without rolling dough. The dough actually cooks a little faster. My oven just bakes perfectly at 180 degrees, and at 200 it starts to burn on top. But it's the peculiarities of my oven. So consider the features of your oven. I baked 10 minutes at 180 degrees. Be guided by your oven!!! The dough should be slightly Zabolotets.

After 10-15 minutes, take out the pears and spread on a plate.

To the caramel add the warm cream, stir, the sauce is ready. If it seems watery, place it on the heat for another minute or two and boil down. Pour the pear sauce. (PS. the Sauce is very tasty. It turns out more than you need for two desserts. And alcohol is not felt. The remains of the sauce we ate with the pancakes.)

Crispy batter, tender pear, fragrant caramel sauce - this dessert will win you over, I'm sure. Cooked very simply and quickly, to paint the recipe longer. Well, what a delicious!!! Nearing Valentine's day, and then from 23 February - treat your loved ones - complete with a romantic dinner in this dessert and you'll find peace and bliss in the eyes of your halves. Bon appétit!

PS And from scraps of dough (the remains, as they say, sweet!) I hastily made this: portions molds greased with butter, sprinkle with breadcrumbs or semolina, put them in the dough (from trimmings).

Mix 100 gr. sour cream, 1 tablespoon of sugar and 1 piece egg.

Pour into molds the mixture on top of the "stick" of frozen strawberries (still frozen, directly dipped in the starch and put in molds). Put in a preheated 180 degree oven for 15-20 minutes. Don't be alarmed when the filling will rise "cap" over the molds - it then settles. The taste is not affected - it will be delicious, I assure you!

Ready dessert sprinkled with powdered sugar. Strawberries will retain its shape and remain intact, but at the expense of the starch will not melt. Crispy batter, tender cheese-creamy texture of the filling (although there is no cheese) and fresh berries - well, who would refuse such a miracle?

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