Pear tarte tatin
5 servings
60 minutes
Pear Tarte Tatin is an exquisite dessert from French cuisine, originating in the 19th century thanks to the Tatin sisters. Its unique feature is the upside-down preparation: juicy caramelized pears are baked under a crispy pastry crust and then the pie is carefully flipped. The harmony of flavors—sweetness of caramel, light spiciness of ginger and cinnamon, and tenderness of buttery dough—makes it a true masterpiece. Served warm, often with a scoop of vanilla ice cream or a dollop of fresh cream, it adds delightful creamy softness to the dessert. Perfect as a finishing touch to a festive dinner or cozy family tea time.
1
For the test, mix 125 g of butter, 100 g of sugar, flour, and an egg. It should form a ball, then send it to the fridge for 30 minutes.
- Butter: 165 g
- Sugar: 225 g
- Wheat flour: 250 g
- Chicken egg: 1 piece
2
Meanwhile, let's prepare the filling by adding the remaining sugar to a saucepan and stirring until it turns caramel in color. Add the remaining butter, ginger, and cinnamon. Peel the pears, remove the core and slice them. Place the pear slices into the caramel and mix. Lower the heat and sauté the pears for 10-15 minutes until they are soft but still hold their shape.
- Sugar: 225 g
- Butter: 165 g
- Ground ginger: 0.2 teaspoon
- Ground cinnamon: 0.2 teaspoon
- Pears: 4 pieces
3
Arrange the pear pieces at the bottom of the baking dish with the caramel.
4
Roll out the shortcrust pastry and cover the pears. Carefully tuck the pastry under the pears. Bake in a preheated oven at 200 degrees for 30-40 minutes.
5
Remove from the oven and let cool for 10-15 minutes, then flip onto a plate.