You can prepare a delicious autumnal dessert yourself in about 30 minutes and it doesn't take more than buying a cake from the nearest store, with all the walking and driving back and forth. A quick and easy Tarte Tatin recipe is sure to save you money and maybe time too. With half an hour of cooking time, you can really impress your guests or family with this light cake. Find out how!
Tarte Tatin is actually a French cake with apples and puff pastry, which is typical of thefruiton top of the cake under a tempting caramel layer. The simple recipe leaves plenty of room for further interpretation and experimentation. There are other recipes with apricots or peaches known. Here we present to you the great cake from a young blogger.
Ingredients and preparation:
- 250 grams of puff pastry
- 50 grams of soft butter
- 4 large pears
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- a lemon
- ground ginger
- nutmeg
- Cinnamon
Smear some of the butter on the bottom of the baking pan and sprinkle over half of the white sugar.
Set the oven to the hot air function at 180-190 degrees and wait until the sugar melts and caramelizes.
During this time you can peel the pears and remove the seeds - scoop out the inner part of the pears with a small spoon.
Arrange the pears nicely in the baking pan on top of the caramelized sugar so that they optimally cover the base. Place in the oven for about 10 minutes. Mix the remaining two types of sugar with the spices together well. Add the freshly squeezed lemon juice, depending on your taste, and shake everything onto the pears. Spread the remaining butter on top too.
Prepare the puff pastry and cover the pears as shown in the picture.
Bake in the oven until the dough turns golden brown.
Turn the cake upside down on a suitable serving plate. Make sure all the juices stay inside the cake. Use a knife to remove it from the baking pan.
A simple autumnal oneDessert with a real fruity tasteYou can prepare it yourself in about 30 minutes and enjoy it with family and friends.
Serve in triangular pieces, pleasantly chilled.
*Recipe and photos from the blogLussi`s world of artcraft
