educe heat and simmer gently for 5 minutes.
Remove from
oiling water to cover. Leave for 15 minutes or until the
he remaining sauce separately.
FOR PEAR TATIN: Substitute 2 lbs. pears
lace the butter in a tarte Tatin pan (or oven-proof frying
ut the tatin pie in the oven and bake for 30 minutes
0 minutes. Allow to cool for 5 minutes. Place a plate
For the lavender sugar, stir the
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b>for 30 mins.
Preheat oven to 400\u00b0F. Grease a tarte Tatin
ver medium heat and cook for 10-15 mins, or until
Preheat the oven to 425\u00b0F.
Melt the marmalade and butter in a 10 inch non-stick ovenproof frying pan or tarte tatin dish over a medium heat. Arrange the tangelo over the marmalade, overlapping slightly. Cover with the pastry, tucking in the sides. Cook for 10 mins on the stove, until the mixture bubbles around the edges.
Transfer to the oven and bake for 15 mins, until puffed and golden. Turn out onto a serving plate. Slice into wedges and serve.
\" in diameter (or a tarte tatin tin if you have one
n the sides.
Bake for 20 mins or until pastry
hem fry over high heat for a few minutes. Then sprinkle
and follow manufacturer's suggestions for unrolling crust. Set aside.
nd let the tart rest for 1 minute to settle. The
flip the skillet to remove tarte tatin from the pan.
Whisk
br>Bake in preheated oven for 1 hour, until pastry is
then fold as before. Chill for 30 minutes.
Melt the
live oil on medium heat for 5 minutes, stirring occasionally. Add