Tarte Tatin
Tarte Tatin
My take on the Tarte Tatin made with pear and fillo dough. Yay or Nay?
This Tarte Tatin is light and crispy and beyond scrumptious. So easy to make. I incorporated some central Asian flavors in the syrup by adding some rose water and cardamom. Sharing the ingredients here. Let me know what you think.
Ingredients
2 small pears thinly sliced
4 -6 sheets of fillo dough
1/2 cup of sugar
1/4 cup of water
1 tbsp of rose water
1 tsp cardamom powder
4 tbsp of melted vegan butter.
Method
Preheat the oven at 395F. Slice the pear thinly using a mandolin slicer.
Make the rose water syrup by mixing sugar water and bringing to boil. Cook the sugar for 5 min until syrup thickens, add the cardamom powder and 1 tbsp rose water. Set aside.
Melt the butter and set it aside. Line the sheet pan with the parchment paper. Brush some syrup in the diameter of your tatin. Line the sliced pears, brush the pears with some more syrup. Crunch up a sheet of fillo dough and make it round and place it on top of pears. Flatten the dough with hands. Brush the fillo dough with some melted butter. Repeat with the rest of pears and fillo dough. Bake the Tarte Tatin at 395F for 20 min or until golden brown. Let the Tatin cool before dusting it with confectioners sugar. Enjoy!
