Pear Tarte Tatin

Tarte Tatin is a world-renowned French dessert served in the finest restaurants around the world. But if you think preparing this dessert is very time-consuming and complicated, you are mistaken. The dessert is originally composed of just two elements: caramelized fruit and pastry. This time, we present you with a recipe for Tarte Tatin with caramelized pears.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 6 pieces Pear, fresh

  • 80 g Sugar, white

  • 100 g Butter, unsalted

  • 2 spoons Alcohol, Whisky

  • 1 pod Vanilla, extract, natural

  • 300 g Dough, puff

Steps

  1. Wash the pears and cut them in half. Remove the stems and cores, then peel the halves neatly.

  2. Place a wide pan on the stove and add sugar, brandy, and butter. Split the vanilla bean in half and scrape out the seeds with the tip of a knife, then add both the seeds and the pod to the pan. Heat the contents over medium heat until the sugar caramelizes and you get a thick, golden brown caramel sauce. Shake the pan occasionally while heating (be careful not to burn yourself!).

  3. Add the cleaned pear halves to the pan and cook them in the caramel sauce for 10 to 12 minutes. Turn them a few times during cooking so they caramelize nicely on both sides. Remove the pan with the caramelized pears from the heat.

  4. Preheat the oven to 200 degrees Celsius. Roll out the puff pastry on a clean work surface. Take a plate that is slightly larger than the baking dish you will use for the tart (20 cm in diameter) and carefully place it on the puff pastry. Cut out a circle from the pastry using a knife.

  5. Arrange the caramelized pears neatly in the baking dish (cut side up). Pour the caramel sauce over them, then cover with the pastry circle. Fold the edges of the pastry inward under the pears (use the handle of a spoon to help). Work quickly, as the pears are warm and the pastry may start to melt. Prick the pastry in several places with a fork, then place the baking dish in the preheated oven for 15 minutes. Reduce the oven temperature to 180 degrees Celsius and bake the tart for another 15 minutes or until the pastry is golden brown and crispy.

  6. Let the baked tart rest for 5 to 10 minutes to cool slightly. Place an upside-down plate or large serving dish on top of the baking dish and flip everything over. Be careful not to get splashed by the hot liquid. Cut the still-warm tart into pieces of your desired size, serve on plates, and accompany with whipped cream or a scoop of vanilla ice cream.

Nutrition Information (Per 100g)

  • Calories: 141.88 kcal
  • Fat: 6.92 g
    • Saturated Fat: 4.36 g
  • Carbohydrates: 19.15 g
    • Sugars: 14.19 g
  • Protein: 0 g
  • Fiber: 2.39 g