feat: add Pear Tarte Tatin. Fixes #184.

cook/desserts/Pear Tarte Tatin.cook

@@ -0,0 +1,15 @@
+>> source: https://www.bbcgoodfood.com/recipes/pear-tarte-tatin
+>> time required: 60 minutes
+>> image: https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-15182_12-623fe27.jpg?resize=768,574
+
+Core the @pears{8}, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
+
+Tip the @sugar{100%g}, @butter{100%g}, @star anise{2}, @cardamom{3%pods} and @cinnamon stick{1%large} into an #ovenproof frying pan{}, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelizes to a toffee color.
+
+Lay the pears in the pan, then cook in the sauce for 10 to ~{12%minutes}, tossing occasionally, until completely caramelized. Don’t worry about them burning – they won’t – but you want to caramelize them as much as possible. Splash in the @brandy{2%Tbsp} and let it flambé, then set the pears aside.
+
+Heat oven to 200°C / fan 180°C (350°F) / gas 6. Roll the @all-butter puff pastry{500%g} out to the thickness of 3 mm (1/8 in). Using a #plate{} slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
+
+When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the center, with the cardamom pods scattered around.
+
+Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for ~{15%minutes}. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180°C / fan 160°C (325°F) / gas 4 and bake for ~{15%minutes} more until the pastry is golden. Leave the tart to stand for ~{10%minutes}, then invert it carefully onto a serving dish.

dictionary.txt

@@ -301,3 +301,6 @@ Yeasted
 Zeb's
 zhoug
 Zhoug
+flambé
+Tatin
+Tarte

docs/desserts/pear-tarte-tatin.md

@@ -0,0 +1,66 @@
+# :pear: Pear Tarte Tatin
+
+![Pear Tarte Tatin](../assets/images/pear-tarte-tatin.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 60 minutes |
+
+## :salt: Ingredients
+
+- :pear: 8 pears
+- :candy: 100 g sugar
+- :butter: 100 g butter
+- :star: 2 star anise
+- :olive: 3 pods cardamom
+- 1 large cinnamon stick
+- :tumbler_glass: 2 Tbsp brandy
+- 500 g all-butter [puff pastry][1]
+
+## :cooking: Cookware
+
+- 1 ovenproof frying pan
+- 1 plate
+
+## :pencil: Instructions
+
+### Step 1
+
+Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept
+in the fridge, uncovered, so that they dry out.
+
+### Step 2
+
+Tip the sugar, butter, star anise, cardamom and cinnamon stick into an ovenproof frying pan, about 20cm wide, and place
+over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelizes
+to a toffee color.
+
+### Step 3
+
+Lay the pears in the pan, then cook in the sauce for 10 to 12 minutes, tossing occasionally, until completely
+caramelized. Don’t worry about them burning – they won’t – but you want to caramelize them as much as possible.
+Splash in the brandy and let it flambé, then set the pears aside.
+
+### Step 4
+
+Heat oven to 200°C / fan 180°C (350°F) / gas 6. Roll the all-butter puff pastry out to the thickness of 3 mm (1/8
+in). Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of
+pastry to thin them out.
+
+### Step 5
+
+When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the
+edge pointing inwards. Rest the cinnamon stick on the top in the center, with the cardamom pods scattered around.
+
+### Step 6
+
+Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide).
+Pierce the pastry a few times, then bake for 15 minutes. If a lot of juice bubbles up the side of the pan, pour it off
+at this stage (see guide). Reduce oven to 180°C / fan 160°C (325°F) / gas 4 and bake for 15 minutes more until the
+pastry is golden. Leave the tart to stand for 10 minutes, then invert it carefully onto a serving dish.
+
+## :link: Source
+
+- <https://www.bbcgoodfood.com/recipes/pear-tarte-tatin>
+
+[1]: <../ingredients/puff-pastry.md>

mkdocs.yml

@@ -117,6 +117,7 @@ nav:
       - Olive Oil Cake: desserts/olive-oil-cake.md
       - Peanut Brittle: desserts/peanut-brittle.md
       - Peanut Butter Cups: desserts/peanut-butter-cups.md
+      - Pear Tarte Tatin: desserts/pear-tarte-tatin.md
       - Pineapple Upside Down Cake: desserts/pineapple-upside-down-cake.md
       - Slow Cooker Apple Crisp: desserts/slow-cooker-apple-crisp.md
       - Strawberry Mousse: desserts/strawberry-mousse.md