French pie with caramelized pears
4 servings
60 minutes
French pie with caramelized pears is a refined treat from the heart of French cuisine. This dessert resembles the legendary tarte Tatin but features delicate pears caramelized in butter and powdered sugar, acquiring a deep caramel hue and rich aroma. The crust is flaky and airy, gently covering the fruits and turning into a golden crust during baking that contrasts with the juicy, sweet filling. A light hint of cognac adds nobility to the flavor, creating a harmonious balance between sweetness and spicy accents. This pie is perfect for concluding a romantic dinner or a cozy family evening, especially when paired with vanilla ice cream or fragrant tea.
1
Preheat the oven to 180 degrees.
2
Mix flour, sugar, and 100 grams of butter, and mash everything into a uniform oily crumb using a fork.
- Wheat flour: 1 glass
- Sugar: 75 g
- Butter: 150 g
3
Whisk 2 eggs with a pinch of salt separately, add to the buttery crumb, and knead a sticky, soft dough.
- Chicken egg: 2 pieces
- Salt: pinch
4
Wrap the dough in plastic wrap and place it in the freezer for 20 minutes.
5
Peel and core the pear, slice it, and drizzle with cognac (the alcohol will evaporate during frying).
- Pears: 600 g
- Cognac: 1 tablespoon
6
In a deep dish or pan where you will bake the pie, place 50 grams of butter and powdered sugar, put it on the stove, and melt while stirring.
- Butter: 150 g
- Powdered sugar: 100 g
7
Arrange the pear slices in a circle and simmer for 10-15 minutes until you see the powdered sugar starting to thicken and caramelize (the pears should turn a confident brown color and look translucent).
8
Roll out the dough to the size of your mold, cover the hot pears with the dough, pressing it down slightly.
9
Place the pie in the oven and increase the heat to 220 degrees. Bake for 25-30 minutes until the surface of the pie is golden.