Tatín de Pera Cake Recet

Learn to cook your own pear tatin cake with a step -by -step recipe! There are famous desserts that seem like a challenge, so many people prefer to continue looking for other easier alternatives, but today we are going to surprise you in recipesgratis with an entire star . It is a turned pear cake with which we will show you how easy it is to know the celebrities. There are desserts that belong to a long culinary tradition, this is the case of the cakes. Some say that the first of the homemade cake In Ithe Forme of Cury/I, published during 1390 by the chefs of Ricardo II of England. At the end of 1600 in France and Holland, other versions of the apple cake emerged, with small variants. However, many years later, France is the protagonist of an innovative formula: the tatin cake. With this dessert the history of other recipes is repeated, a magnificent dessert arises by accident. This delicious creation saw the light at the

Ingredients to make pear tatin cake:

1. This delicious cake seems complicated but … it is not! There are even few ingredients to prepare: butter, sugar, cinnamon and puff pastry. The puff pastry can prepare it or buy it. If you plan to perform the dough, try to get a good butter and use it cold. It also takes care that the dough keeps a thickness of 3 cm. You can also make your own homemade broken mass.

Trick: You can use broken dough or puff pastry, either will serve. Although for cakes, many people prefer broken dough.

2. To start making the homefish cake, order your work space. Then, begin to remove the skin of the pear and cut it into four parts, along. Remember to remove the seeds, the tronquito and the hard part of the center.

3. We started by making a mixture of butter and sugar. To do this, place in a butter pan along with the sugar. Sugar can be white, brunette, Estevia or you can even try paper.

Trick: Optional: You can use a removable or normal mango pan.

4. cook the butter and sugar to form a light caramel. You will know that it is ready when your tone is light brown. Add a teaspoon of cinnamon.

Trick: Use a spoon or wooden shovel because if you put a low metal spoon the temperature and the caramel can be passed.

5. Place the pear strips inside the caramel. Cover the pan and wait for the pears to be impregnated with the caramel. Take a pear with the fork to feel its consistency, it must be semi-closed but firm, remember that the rest of the cooking will be in the oven. Calculate about 10 minutes and when it is ready, let the candy refresh for a while.

Trick: Optional: You can add a tablespoon of lemon to lighten the caramel and give an acidic touch to the dessert.

6. Pour the pear candy in a mold for cakes with care, trying to put them very together of each other. If you use a removable handle pan, just remove the handle, so it will serve as a mold. There is two other ways to prepare coverage. First: Jumping step five and pouring the caramel into the mold, then placing the pears, all covered with aluminum foil and bakes for 30 minutes. It is allowed to cool and subsequently the dough is placed and again in the baked. Segue: jumping 4, 3 and 5, placing the pears in a mold, sprinkling them with vanilla, sugar and butter or butter. They are baked at 150ºC. until the pears are tender. Then you wait for them to cool at room temperature. Place in the mold, put the dough on top and baked.

Trick: Optional: You can add pectin about the sweet who is an binder and gives him a professional touch.

7. To finish assembling our tatin cake, place the mass sheet on the mold, covering it completely. The dough must have a circular shape. You can make that circle cutting with scissors on top of the mold when this void, prior to this step, or with a similar mold. The circle must be a bit larger than the upper edge of the mold, it is better than on and does not miss. It recalls that you can prepare your own dough with recipes such as gluten -free broken mass.

8. Press a little and cover the banks of our homemade pear cake, as seen in the photo. Then, it slightly moistens the edges of the dough with water, folding the leftover into the center. It uses a sharp knife to perform 4 slots to ventilate the cake, also make several holes with the help of a fork. Thus the steam will come out without problem during cooking.

9. Pre Heat the oven to 180ºC. and bake for 25 or 30 minutes. The homemade tatin cake will be ready when the dough is golden and the caramel begins to sprout through the edges. It is hopeful that the pear dessert is warm to unmold. Then, turn on a very careful dish, use a cloth not to burn you. The dough must be down and the caramelized pears. Let the cake to serve for 3 or 4 hours.

Trick: Some people prefer to serve this warm dessert, little time to get out of the oven.

10. This French pastry classic, you can combine it with vanilla ice cream … simply delicious! The pear tatin cake is so simple and tasty that it seems a lie. After trying it, you will dare to make any famous dessert or any other tatin cake with fruits. We hope all your comments, enjoy!