Pear Tarte Tatin
Easy and incredibly delicious.
Ingredients
- Pears
- Butter
- Sugar
- Cinnamon
- Star anise
- vanilla stems
- Flour
Instructions
- Peel the pears and cut them into 4 lengthwise, removing the center. You will get 4 triangles.
- Dough:Proportion: For every 250g of flour there are 125g of butter and 1/2 cup of water (This depends on the size of the pan you use).
- Mix the butter (when soft) with the flour until you obtain a texture like even wet sand.
- Add the water little by little until you obtain a smooth, even and soft dough.(Depending on the flour used, the proportion of water may change, so add it little by little, just in case).
- Let it rest for at least half an hour.
- Tarte:Make a base of butter approximately half a centimeter in a frying pan.
- Cover the butter well with plenty of sugar so that it can later make the caramel.
- On top of the sugar put vanilla branches, star anise and cinnamon sticks. (They can be replaced with vanilla essence and cinnamon powder).
- Arrange the pears in a circle on the pan until the entire pan is well and completely covered. Sprinkle a little sugar over the pears.
- Place over high heat until the butter melts and lower the heat to medium.Cook until the caramel is done and the pears begin to take on a darker brownish color.
- Stretch the dough with a rolling pin and cut it into a diameter about 5 or 6 cm larger than the pan. 2 or 3 millimeters thick is enough.
- Cover the cake with the dough, placing the edges inside the pan.
- Make some holes in the dough to let the steam escape.
- Bake at 200 degrees Celsius for about 15 or 20 minutes until the dough is cooked enough.
- To serve, put the pan on high heat for a few seconds to loosen the caramel from the bottom and thus loosen the pears.
- With a plate larger than the pan and, if possible, one that has edges to contain the caramel, cover the pan and turn it over quickly. (Wear gloves to protect your hands because the caramel can be very dangerous when it is so hot).
- Let it cool a little before cutting and serving with custard and/or cream. It can be eaten hot or cold to your liking.
- Enjoy!
Video
Notes
Tip:
Were there any pears and dough left over?
Were there any pears and dough left over?
- Make a puree of pears by putting them cut into cubes in a saucepan with plenty of sugar and a spoonful of butter until they are cooked well and take on a light brown color. You can add a splash of cognac or sherry or whatever you prefer. You can also add a teaspoon of vanilla essence.
- Stretch the dough with a rolling pin and cut it into squares of about 10cm.
- Put the puree in the center and fold the ends towards the center.
- Put it in the oven at 180 degrees for about 20 minutes.
- Cover them with sugar and caramelize them.
- Enjoy the leftovers!
Pear Tarte Tatin Leftover
