adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nashi tarte tatin
Nashi tarte tatin
0 Likes
Prep Time:
85 minutes
Cook Time:
75 minutes
Total Time:
160 minutes
Elevate a French pastry with Asian flair using Nashi pears. Perfect for a cozy winter soirée.
Ingredients:
  • 150g plain flour
  • 200g butter, cubed, chilled
  • 35g desiccated coconut
  • 240g brown sugar
  • 6 nashi, peeled, quartered, cored
  • Ayam coconut cream, to serve
Instructions:
  • Combine the flour and half of the butter in a food processor until you get fine crumbs. Add the desiccated coconut and 1/4 cup (60ml) of chilled water. Process until the mixture just comes together. Lightly knead the dough, cover, and refrigerate.
  • Preheat the oven to 190°C. Line the base of a 20cm-round cake pan with non-stick baking paper. In a large saucepan over medium-high heat, melt the remaining butter. Stir in the sugar until well combined, then add the nashi. Reduce heat to medium and cook for 30 minutes. Allow it to sit for 5 minutes to cool slightly before proceeding.
  • Discard nashi and layer them at the bottom of the cake pan, pouring 3/4 cup (185ml) of the liquid over them. Set aside the rest of the liquid for later use.
  • Roll out the pastry on a lightly floured surface to form a 25cm circle. Gently drape the pastry over the nashi, folding the edges to create a border. Bake until golden, about 35-40 minutes. Let it rest for 5 minutes before inverting onto a wire rack set on a baking tray. Once cooled, transfer to a plate and refrigerate for at least 1 hour. Just before serving, brush with reserved liquid and accompany with coconut cream.

Similar Recipes