Tag: tatin

Pears and pineapple tarte tatin recipe – Italian Cuisine

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

Duration: 45 min

Level: Easy

Doses: 8 people

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.

Tarte tatin with onions – Italian Cuisine

onion tarte tatin is another salty version of the much better known apple inverted pie of French origin. After trying to make one, delicious, with cherry tomatoes, I decided to try my luck a second time making a second one with caramelized onions. The result was a real success. This rustic is a riot of flavors, if you like caramelized onions you can't help but try this fabulous recipe! I could suggest some changes (pepper, thyme, rosemary …), but the truth is that in my opinion this onion tarte tatin red it is perfect as it is!

First of all, if you have decided to prepare the shortcrust pastry at home, mix all the ingredients and let the dough rest in the fridge for at least 30 minutes.

Clean the onions and cut them into thin slices (try to cut them the same thickness).

Lightly grease the mold, sprinkle it with flakes of butter and arrange the onions on the bottom, without overlapping them.
Season with salt and sprinkle with sugar, then cover with the shortcrust pastry disc: prick the pastry and brush it with a little oil.
Bake for about 20 minutes or until golden brown at 160 ° C, in a preheated convection oven.

The onion tarte tatin is ready: quickly turn it upside down on a serving dish and serve immediately.

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Pizza tatin – 's Pizza tatin recipe – Italian Cuisine

First wash the cherry tomatoes and cut them in half.

Line the mold with parchment paper and spread the brown sugar over it, then cover with the cherry tomatoes (leaving the cut side up), season with a little salt and cook for about 20 minutes in a preheated convection oven at 180 ° C.

In the meantime, take the pizza dough and roll it out into a round sheet, roughly the same size as the mold or slightly larger.

Cover the cherry tomatoes with the pastry, tucking the edges a little, then sprinkle it with a little oil and cook for another 20 minutes, again at 180 ° C.
Once golden brown, take the pizza out of the oven, turn it upside down on a serving dish, remove the parchment paper and spread the chopped mozzarella on the surface.

The pizza tatin is ready: decorate with fresh basil and serve.