Pear and Pecan Tarte Tatin
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1/2 tsp salt
- 2/3 cup (150 g) cold unsalted butter, diced
- 2 tbsp cold vegetable shortening, diced
- 1/4 cup to 1/3 cup (60 to 75 ml) ice water
- 5 pears, firm, peeled, halved and cored
- 2 tbsp unsalted butter
- 1/3 cup (70 g) brown sugar
- 1/2 cup (50 g) pecan halves, roasted
Instructions
- In a food processor, combine the flour and salt. Add the butter and shortening. Pulse for a few seconds until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into two discs. Cover in plastic wrap and refrigerate for 30 minutes.
Featured in the book Ma cuisine week-end Book (French Version)