Betty Bossi Midi Spiralizer Manual De Instrucciones página 14

Caramelized nut and pear tart
Preparation time: approx. 30 min. | Baking time: approx. 25 Min.
1 ¼ cup Sugar
3 tbsp Water
2 cups Walnuts or pecans, roughly
chopped
2 oz Dried cranberries
8 oz Heavy whipping cream
1 portion Shortcrust pastry, rolled to
approx. 12 inches Ø
2 Small pears, core removed,
turned into tagliatelle with the
Midi Spiralizer
2 tbsp Lemon juice
1 tbsp Liquid honey
Oven temperatures: Apply for baking with
conventional gas ovens. When using a con-
vection oven (with fan; hot air), the baking or
roasting temperature should be reduced by
about 35 °F. Please refer to the manual of your
oven manufacturer.
14
For a round cookie pan of approx. 12 inches Ø
1. Measure the sugar and water into a wide
pan. Bring it to a boil without stirring. Reduce
the heat, simmer while stirring occasionally,
until obtaining a light brown caramel. Remove
the pan from the heat (be careful as the
caramel will be very hot), add the nuts and
cranberries, stir. Add the cream and let the
filling slightly simmer for about 10 Min.
2. Place the dough into the pan, lined with
parchment paper. Dock it with a fork. Pour
the filling into the pan.
3. Bake approx. 25 min. on the middle rack of
the oven; preheated to 400°F. Remove from
oven and cool slightly.
4. Combine the pears and lemon juice, spread
over the tart, drizzle honey on top.