Mumm At Home 3: Classic Pear Tarte Tatin by Chef Joanne, Executive Chef of Sub-Zero Wolf

#MummatHome #Mumm #Recipe

What can go better together than Champagne and a traditional French desert? G.H. Mumm has partnered with Joanne Hudson, Executive Chef of Sub-Zero Wolf to bring her #stayhome Champagne desert recipe straight to your doorstep.
Joanne has introduced a classic French desert: The Pear Tarte Tatin that matches perfectly with Mumm Grand Cordon. Learn how to make your own Tarte Tatin now to celebrate the new year. Don’t forget the bubbles!

INGREDIENT LIST:
Laminated pie dough
250g unsalted butter cold, cut into small cubes
250 all-purpose flour
1tsp salt
60ml ice water

Fruit
100g white granulated sugar
40g unsalted butter
6-8 pears

INSTRUCTIONS

Dough
1) Whisk together flour and salt in a large mixing bowl
2) Add cold butter cubes to flour mixture and knead the butter into the flour in a pinching rubbing fashion until the mixture resembles coarse pea-size meals
3) Add the ice water slowly into the mixture and bring the dough together, pushing the pieces together until it forms a shaggy, rough-looking dough. You may not need all the water.
4) Turn the mixture onto a floured surface and gently knead until the dough comes together, adding flour to the table if necessary.
5) Push the dough into an 8-inch block and begin rolling it out into a rectangle, approx. 16 inches.
6) Flour the table surface as needed, turn the dough horizontal facing you, and fold it into thirds, overlapping itself. Turn the entire dough clockwise, 90-degrees and roll out the dough vertically until it’s back to about 16 inches again, and do another 1/3 fold onto itself. This is now 2- turns of dough, the beginning of the dough lamination process.
7) Repeat the 90-degree rotation once again and make one more fold and turn completing 3 total turns. Wrap the dough and rest in the fridge for at least 30-minutes to 1-hour.
8) Once the dough has rested, take it back out from the fridge and make 3 more turns of the dough on a floured surface.
9) The dough should now be smooth and less sticky; divide the dough into two equal pieces, wrap and keep in the fridge until ready for use.

Fruit
1) Peel and core the pears, cut length-wise into halves or quarters, depending on the size of the fruit.

Assembly
1) Preheat oven to 205 C, convection setting
2) Using a 10-12 inch heavy-bottomed skillet, place on the stovetop with medium heat and add the 100g of granulated sugar. Begin cooking the sugar, once it has melted and begun bubbling, add the 40g of butter and swirl the pan until the mixture is homogenous and the sugar begins to take on colour.
3) Place the cut pears, rounded side on the pan if cut in halves, or flat, cut-side if quartered, on the caramelised butter mixture, fitting all the pears in the skillet making sure there are no large gaps.
4) Continue cooking the pear until the caramel mixture develops a medium to deep golden hue and the pears have released some moisture. Set the skillet aside to cool while and prepare the dough.
5) Take half of the dough, roll the on a floured surface, into a circle the size of the skillet, about ½ cm thick.
6) Gently lift the entire dough and place it over the cooked pears in the skillet, tucking the edge into the pan.
7) Place the entire skillet in the oven and bake for about 30 minutes, until the pie crust has turned a golden brown colour.
8) Once the tart is completed, remove from the oven and let the juices and caramel set for about 3- minutes. Before inverting, run a knife along the edge of the skillet to loosen any pieces and place a platter large enough to cover the diameter of the skillet over the tart base. Quickly and carefully turn the plate over inverting the tart onto the platter.
9) Let cool about 5-minutes before serving with a dollop of whipped cream or ice cream.

Pairing Note: G.H. Mumm Grand Cordon complex aromas of fresh fruit, vanilla and caramel of is the perfect palate to this rich pear tart.

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