Friday, April 1, 2011

Donnay Hay Autumn cooking, Special Made Simple



As the cooler days roll in enjoy the flavours Autumn brings with your new issue of Donna Hay Magazine. From scallop and garlic chive dumplings and salt and pepper prawns to tender soy chicken and Chinese fried rice, each recipe contains the sublime oriental flavours that mingle salty, sweet and spicy with crispy vegetables and traditional cuts of meat. Take advantage of this seasons offerings by making sweet and easy desserts like fig and marsala pudding, plum and chocolate clafoutis or a heavenly maple pear tarte tatin.

Maple Pear Tarte Tatin (as seen on the cover of Special Made Simple)

Ingredients (Serves 2)
25g (3/4 oz) unsalted butter
1/4 cup (2 fl oz) maple syrup
1 pear, sliced
375g (13 1/4 oz) block store-bought puff pasty...

Method
1. Preheat the oven to 180°C (355°F). Place the butter in a 13cm (5 in) non-stick frying pan over medium heat until melted. 
2. Add the maple syrup and arrange the pear in the base of the pan and cook for 5-6 minutes or until just soft. Remove from the heat and set aside.
3. Roll out the pastry on a lightly floured surface to 5mm (¼ in) thick. Cut out a 14cm (5½ in) circle to fit inside the pan over the pears. 
4. Bake the tart for 30-35 minutes or until the pastry is puffed and golden. 
5. Allow to stand for 2 minutes then invert onto a plate. 
6. Use a thick dry cloth that covers both your arm and hands to cover your skin when flipping. 
7. Place a plate on top of the tarte tatin pan then flip it directly on to the plate. 
8. Serve the tarte tatin warm or at room temperature.

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