Pear Upside Down Pie
6 servings
60 minutes
Pear upside-down cake is an elegant combination of delicate puff pastry, caramelized pears, and vanilla. Its roots trace back to classic French cuisine, where upside-down pies like the famous Tarte Tatin became a symbol of refined taste. This dessert impresses with the balance of sweetness and the light tartness of lemon juice that adds freshness to the fruits. 'Conference' pears become soft and juicy when enveloped in caramel, while the aromatic pastry acquires an airy texture. Cooling stabilizes the cake, and flipping it transforms it into a stunning presentation worthy of restaurant serving. It is served warm or chilled and pairs wonderfully with a scoop of vanilla ice cream or whipped cream. A perfect choice for a romantic dinner or cozy family gatherings.
1
Melt butter in a flat dish with small sides. Add sugar and cook fragrant caramel while constantly stirring.
- Butter: 50 g
- Sugar: 4 tablespoons
2
Add the flesh extracted from the vanilla pod to the caramel.
- Vanilla pod: 1 piece
3
Place the pod at the bottom of the pan in the shape of the Greek letter lambda.
4
Arrange thin slices of pear in the shape of flower petals. Cut the remaining pear into small cubes and sprinkle on top.
- Conference Pears: 4 pieces
5
Heat the mold on low heat for about five minutes.
6
Pour everything with lemon juice.
- Lemon juice: 15 ml
7
Cover with dough.
- Yeast puff pastry: 1 piece
8
Bake in the oven until the dough is golden brown.
9
Remove the pie from the oven and let it cool in the pan, then refrigerate for six hours.
10
Then slightly heat the bottom of the mold, cover it with a suitably sized plate, carefully flip it over, and remove the pie.