Tarte Tatin with Pear and Honey
8 servings
75 minutes
Tarte Tatin with pear and honey is an elegant dessert from French cuisine, originating from the late 19th century when the Tatin sisters accidentally flipped their apple pie. In this variation, pears are soaked in caramelized honey, creating a delicate fruity sweetness with deep caramel notes. The light and airy pastry envelops the juicy pears, forming a harmonious blend of textures. The honey caramel gives the dessert a noble, rich flavor that is perfectly complemented by the light citrus freshness of lemon. This pie can be served warm with whipped cream or vanilla ice cream to enhance its rich taste. It is perfect for cozy evenings, festive tables, and special occasions when one wants to feel the warmth and luxury of true French culinary art.
1
Place a circle of parchment at the bottom of the baking pan, grease with butter, and sprinkle with flour.
- Melted butter: 100 ml
- Wheat flour: 150 g
2
Peel the pears and remove the core, hold them in boiling water for 3-5 minutes depending on their firmness. Cut in half.
- Pears: 4 pieces
3
Melt 2-3 tablespoons of honey in a pan and pour it into a mold to cover the bottom with a layer of honey. Place halved pears on top.
- Honey: 150 g
- Pears: 4 pieces
4
Beat the remaining honey with the eggs, gradually add the sifted flour with baking powder. Mix well until homogeneous, then add the melted butter. Mix again until uniform, then add the juice and zest of one lemon.
- Honey: 150 g
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Baking powder: 5 g
- Melted butter: 100 ml
- Lemon: 1 piece
5
Fill the mold with pears and dough.
- Wheat flour: 150 g
- Chicken egg: 3 pieces
- Baking powder: 5 g
- Honey: 150 g
- Melted butter: 100 ml
- Lemon: 1 piece
6
Bake in the oven at 180 degrees for 40 to 60 minutes depending on the depth of the pan. The dough should be baked to a rich golden-brown color.
7
Cover the slightly cooled pie with a plate and quickly flip it over.