Pear Tatin

10 servings

90 minutes

Pear Tatin is a refined embodiment of French culinary elegance. This dessert was born by chance: according to legend, the Tatin sisters flipped a pie, giving rise to the famous upside-down tart. In this version, sweet, juicy pears replace apples, adding a deep fruity note to the dessert. The honey-caramel sauce envelops the pears in gentle sweetness, while the airy pastry creates a perfect balance of flavors. Pear Tatin has a rich aroma and is an exquisite dessert for tea or coffee. It is best served warm so that the caramel remains silky and gooey. This dish is a true decoration for any table, bringing a touch of French charm to the meal.

Energy value per serving

• Calories: 340.9
• Proteins: 5.4g
• Fats: 17.9g
• Carbohydrates: 40.6g

Ingredients

• Liquid honey: 200 g
• Chicken egg: 4 pc
• Wheat flour: 200 g
• Melted butter: 150 g
• Baking powder: 20 g
• Pears: 4 pc

Cooking steps

1. We peel the pears, cut them in half, and remove the core. Any variety of pears is fine, as long as they are ripe. We blanch the pears in boiling water for 2-3 minutes if they are soft; if they are hard — for five minutes. We make fan cuts on the pears without touching the top. We sift the flour and mix it with baking powder. At the bottom of the mold, we place a circle cut from foil or parchment paper. We grease it with butter and sprinkle it well with flour, shaking off any excess.

   Required ingredients:

   • Pears: 4 pieces
   • Wheat flour: 200 g
   • Baking powder: 20 g
   • Melted butter: 150 g

2. We prepare caramel-honey sauce. Caramelize 3 large tablespoons of honey (pour into a hot pan, bring to a boil, and stir on high heat until slightly thickened). Pour into a mold. Melt butter in a saucepan over medium heat. Remove the formed flakes (white whey) with a spoon or strain through a napkin.

   Required ingredients:

   • Liquid honey: 200 g
   • Melted butter: 150 g

3. We beat the remaining honey with eggs, add flour and gradually pour in the oil. We add the eggs to the honey gradually while mixing well, and then we add the flour and oil. We mix the dough very well to avoid lumps. Carefully place the pears in the mold. Pour them with the dough. Preheat the oven to 200 degrees. Place the mold in the oven and immediately reduce the heat to 180 for about 1 hour until cooked through. Let it cool slightly and immediately remove from the mold so that the caramel doesn't harden. Cover the mold with a plate and flip it sharply.

   Required ingredients:

   • Liquid honey: 200 g
   • Chicken egg: 4 pieces
   • Wheat flour: 200 g
   • Melted butter: 150 g
   • Pears: 4 pieces