Pear tarte tatin with puff pastry
4 servings
30 minutes
Pear Tarte Tatin is an exquisite French dessert that captivates with its caramelized sweetness and tenderness. Its history dates back to the 19th century when the Tatin sisters accidentally flipped an apple pie, creating a masterpiece. The pear version is a refined combination of juicy fruits, creamy caramel sauce, and airy puff pastry. Bartlett pears fill the pie with deep aroma, while the delicate texture of the pastry makes it incredibly appetizing. This tart is perfect for cozy evenings and festive dinners, served warm, often with a scoop of vanilla ice cream. Each slice is a symphony of crispy crust and juicy filling that makes you forget everything but pleasure.
1
Peel the pears and remove the cores, then cut each into 6 wedges.
- Bartlett Pears: 3 pieces
2
Preheat the oven to 190 degrees.
3
Roll out the dough on a floured surface into a 30 cm diameter circle and chill.
- Wheat flour: to taste
4
In a fireproof pan, mix sugar, vinegar, and 2 tablespoons of water. Cook over medium heat without stirring until golden, for 12-15 minutes. Then stir in the butter.
- Sugar: 0.5 glass
- Apple cider vinegar: 1.5 teaspoon
- Butter: 2 tablespoons
5
Arrange the pears in a single layer in the pan in a circle, set to low heat, and cook until the pears are slightly soft for 10-15 minutes. Remove from heat.
- Bartlett Pears: 3 pieces
6
Spread the dough over the pear and gently press the edges. Cover with a lid or plate, pressing down the dough to prevent it from rising, and place in the oven for 15 minutes. Then remove the plate and bake for another 15 minutes until done. Carefully flip the pie onto a dish and serve warm.
- Yeast puff pastry: 500 g