Tarte Tatin with pear
6 servings
90 minutes
Tarte Tatin with pear is an exquisite French dessert dating back to the late 19th century. Legend has it that the Tatin sisters forgot the dough and decided to bake the pie 'upside down,' caramelizing the fruits instead. The result was delightful! This dessert combines a crispy, crumbly crust with soft, caramelized pears, creating a perfect balance of sweetness and slight tartness. The caramel-soaked pears develop a rich, deeply fruity flavor that complements the buttery crust. Tarte Tatin is traditionally served warm, sometimes with a scoop of vanilla ice cream that smoothly enhances the dessert's texture. This pie is not just a treat but a piece of French culinary magic, perfect for cozy evenings and special occasions.
1
Mix flour and salt, then rub half of the butter into the flour with your fingers. Sprinkle with three tablespoons of ice water and knead until smooth. Wrap the dough in plastic wrap and place it in the refrigerator.
- Wheat flour: 150 g
- Salt: pinch
- Butter: 200 g
2
Peel the pears, cut them in half, and remove the core.
- Pears: 1 kg
3
Melt the remaining butter over medium heat. Add sugar and sauté, stirring, until it caramelizes. Remove from heat, let it cool, the sugar will continue to darken even off the heat.
- Butter: 200 g
- Sugar: 175 g
4
Place the pears in a pan with caramelized sugar, round side down, and simmer for ten minutes.
- Pears: 1 kg
5
Roll out the dough on a floured surface and cut a circle larger than the baking dish. Place the pears cut side up, cover with dough, and fold the edges inward. Bake for twenty-five minutes at 210 degrees.
- Wheat flour: 150 g
- Pears: 1 kg
6
Remove the tart from the oven, drain excess juice, flip onto a plate, and let it cool.