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Pear and Star Anise Tarte Tatin

April 15, 2017

Spice of the Day: Star Anise
Recipe: Pear and Star Anise Tarte TatinšŸ

Makes 8″ Tarte
3 oz. Butter
1/2 cup Sugar
2 pieces of Marshalls Creek Star Anise*
3 large PearsšŸ
1 cup Flour
1 tbsp Sugar
1 pinch Marshalls Creek pure & natural Salt*
3 oz. Butter
1 Egg YolkšŸ„š
1 1/2 tbsp WateršŸ’§

Full Recipe Instructions:

For the shortcrust, combine the flour, sugar and salt in a large bowl. Cut the butter with a knife into the flour until there are onlyĀ small piecesĀ left. Continue with your fingers and quickly rubĀ the butter into the flour. Add the egg yolk and water,Ā continue mixing with the hooks of your mixer until you have a crumbly mixture.Ā Form a thick disc,Ā wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200Ā°C / 390Ā°F.

In a pan or a Tarte Tatin dish, melt the butter andĀ sugar, add the pears and star anise and cook on high heat for about 12 minutes. Turn the fruits a few times and watch them well, they should be golden brown and caramelized. Take the pan off the heat when the pears are done.

Roll out the dough between cling film, big enough to cover the pan. Lay the flat pastry on top of the pearsĀ tucking the edges down the sides. Bake in the oven for 15 minutes or until golden brown. When the tart is done and the caramel is still liquid, place a large, heat resistant plate on top and flipĀ the panĀ around carefully. Enjoy warm or cold, pure or with whipped cream.

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