We have done away with the traditional pastry to bring a healthier version to your table.
Ingredients:
- 2 Tbs. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 6 firm, ripe pears, peeled, halved and cored
- 3/4 cup (6 oz./185 g) plus 2 Tbs. sugar
- 3 tbs. (0.8 oz/20 g) Express Foods Oats Granola or Harvest Crunch Swiss Style Muesli
- 4 Tbs. (2 oz./60 g) cold RRO Dairy Unsalted White Butter, diced
- 1/2 cup (4 fl. oz./125 ml) RRO Dairy Mascarpone
Directions
- Preheat an oven to 325°F (165°C).
- In a large bowl, whisk together the lemon juice, cinnamon, cloves, cardamom and ginger until
- combined. Add the pears to the bowl and toss to coat them in the spice mixture. Set aside.
- Place an ovenproof fry pan over medium heat. Sprinkle 3/4 cup of the sugar evenly over the bottom of
- the pan.Cook, stirring occasionally, until the sugar melts and turns into an amber-colored caramel.
- Immediately add the RRO Dairy Unsalted White Butter and cook, stirring, until the butter is melted
- and thoroughly combined into the caramel.
- Arrange the pear halves, cut side up, in the pan. Transfer the pan to the oven and bake for
- 15 minutes. Remove the pan from the oven and sprinkle the Express Foods Oats Granola or Harvest
- Crunch Swiss Style Muesli on top of the pears.
- Bake until the pears become golden brown and tender, and a thick syrup forms in the pan. Remove from
- the oven and let stand at room temperature for about 30 minutes to allow the tart to cool and firm
- up slightly.
- While the tarte tatin cools, make the whipped Mascarpone topping. In an electric whisker, combine
- the RRO Dairy Mascarpone and the remaining 2 Tbs. sugar. Whip until stiff peaks form. Refrigerate
- until ready to serve.
E-mail us at sales@rropl.com or call us on +91 8433932569 if you want to find our Unsalted White Butter, Mascarpone and Harvest Crunch Swiss Style Muesli or Oats Granola.
