Pear Tarte Tatin with Dry Caramel
Inspired by techniques from America's Test Kitchen.
Tarte Tatin made with pear halves, set like wheel spokes in a dry caramel and baked under sweet pastry.
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Method
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EU nutrition claims
- Low salt: 0.14 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 149 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.9 g per serving
43.8 % of the 50 g daily maximum · 87.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor or mixing bowl
- cling film
- rolling pin
- mixing bowl
- 23 cm ovenproof heavy frying pan or Tatin tin
- wooden spoon
- small sharp knife
- large serving plate
- 2 tea towels
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 398 kcal |
| Protein | 3.7 g |
| Carbohydrate | 59.3 g |
| of which sugars | 35.4 g |
| of which free sugars | 21.9 g |
| Fat | 17.7 g |
| of which saturates | 10.9 g |
| Fibre | 4.8 g |
| Salt | 0.21 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
