Ingredients:

300 grams of flour
½ tsp. salt
300g cold butter
3 tbsp sugar
50 ml ice water

1 kg cherries
100g dark chocolate
sugar topping to taste
egg yolk + milk to grease dough

I should point out right away that you add the amount of sugar in this recipe to your liking. I like the dough to be more neutral in flavor and the filling to be moderately sweet.

The number of ingredients is for 4 large galettes.

In a large bowl sift flour and salt, add sugar. Chop the butter with a knife into small cubes or grate it with a coarse grater. Add it to the flour mixture and quickly rub it with your fingers to make a fat crumb. Add ice water. This should be done in portions, watching the consistency of the dough. Knead the dough quickly, roll it into a ball and place it in the fridge for 30 minutes.

Remove pips from the cherries. Chop the chocolate into medium sized pieces.

Take out the dough and divide it into 4 equal parts. Cover the table with flour, take one part of the dough and roll it out into an uneven circle 0.3-0.5 cm thick. Transfer it to a baking tray lined with baking paper. Place the cherries and chocolate in the middle, leaving 2 to 2.5 cm to fold in the dough. Sprinkle with sugar to taste (I had about 2 tablespoons of sugar per galette). Fold in the edges of the dough nicely, making folds. Brush the top of the dough with a mixture of egg yolk and milk, sprinkle a little sugar. Repeat with the rest of the dough.

Bake in heated oven for 20-30 minutes until the dough browns. Let cool a little and serve. These dumplings are as good warm as they are completely cooled.

Enjoy your appetite!

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I will say right away that the amount of sugar depends on the sweetness of the fruit you will use.

Ingredients:

For the dough:

150 g butter
300g flour
½ tsp. salt
2-3 tbsp ice water

For the filling:

5 pears
50g butter
100g sugar

We make a chopped dough. Its preparation I have already described more than once in the blog. But since the correctness of its preparation in the tarte tatin is important, I will describe it again.

The butter must be from the freezer. Sift the flour into a bowl with salt. I grate the butter on a coarse grater. You can also grind the butter and flour in a blender, but I do not have such a large bowl. Then we add ice water one tablespoon at a time. The dough should be gathered into a ball, without kneading. Collected, in clingfilm and into the refrigerator for at least 30 minutes.

In the meantime peel pears and cut them into slices. If pears are big cut them in 8 pieces.

Now we prepare the caramel. We take a saucepan or a pan with a thick bottom, put oil and pour sugar. We bring the mixture to a slightly golden color.

When the caramel is ready, quickly pour it into the mold (not the split mold!). I have a diameter of 28 cm. And we put pears on it beautifully.

When cool, roll out the cooled dough into a circle a little bigger than the mold itself and carefully transfer it to the fruit (you can use a rolling pin), bending a little under the fruit edges of the dough.

Bake for 30 minutes until the dough browns.

After 2 to 3 minutes, turn the tatin out onto a plate. We put a big plate with the bottom up on the tart and carefully, so as not to get burnt we turn the tart with the plate, and, voila, a beautiful fruit tart is ready. It’s better to eat it warm, you can with a scoop of vanilla ice cream.

Enjoy your appetite!

The post Tarte tatin with pears appeared first on Bakes For Breas.