Ingredients
- 360 g Slices of pineapple
- 230 g Rolled puff pastry
- 180 g Sliced pear pulp
- 60 g Sugar
- 60 g Butter
- 1 pc Yolk
- Milk
- Rosemary
- salt
For the pear and pineapple tarte tatin recipe, beat the yolk with a tablespoon of milk.
Melt the butter with the sugar and a pinch of salt in the pan until it becomes an amber color, then distribute it on the bottom of a mold (diam 26 cm, h 5 cm).
Immediately add a whole slice of pineapple in the center and then radiate around the rest of the pineapple slices cut in half, alternating them with slices of pear. Season with a finely chopped rosemary and cover with the puff pastry.
Brush with beaten egg yolk and bake at 180 ° C for 20 ', then continue at 190 ° C for another 10'.
Remove from the oven and turn immediately onto a serving dish. Decorate to taste with rosemary.
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