Pear Pie
6 servings
60 minutes
Pear pie is the embodiment of French elegance and sophistication in cuisine. Its history roots back to the traditions of tarte Tatin, where caramelized fruits are paired with airy puff pastry. In this recipe, delicate pears are infused with the aroma of lemon zest and soft caramel glaze, creating a rich and balanced flavor. The crispy crust contrasts with the juicy fruit filling, while a nut topping adds an exquisite texture to the pie. This dessert is perfect for a cozy evening with a cup of aromatic coffee or as a stunning finale to a festive dinner. Served with cream or vanilla ice cream, it becomes even more luxurious. Pear pie is not just a dessert but a true gastronomic delight that awakens warm memories of France.
1
Preheat the oven to 200 degrees. Peel the pears, cut them into quarters, and place them in a bowl with lemon juice to prevent browning. In a pot, melt the butter, add sugar, and heat slowly while stirring constantly until the sugar dissolves. Add the pears with the juice and lemon zest, stirring constantly until the pears become soft.
- Pears: 6 pieces
- Lemon: 1 piece
- Butter: 55 g
- Powdered sugar: 85 g
2
Use a slotted spoon to remove the pears and arrange them in a single layer in a round, shallow dish. Heat the remaining mixture in the pot until it turns into golden caramel, then pour it over the pears.
- Pears: 6 pieces
3
Roll the dough 5 cm larger than the baking dish, cover the pears, tucking in all sides. Prick several times with a fork and bake for 20-25 minutes until done. Let cool, turn onto a plate with pears up, sprinkle with walnuts. Serve with cream or ice cream.
- Puff pastry: 340 g
- Walnuts: 15 g