pear tart tatin

Carmen, author of Yerbabuena en la cocina , brings us one of the most popular French recipes, tarte tatin, this time made with pear. I invite you to try it. You'll see how easy it is to prepare and how delicious it is!

If there is a tart that I like to surprise my guests with, it is the Tatin, whether it is the traditional apple tart or with other seasonal fruits such as pears, peaches, strawberries, etc. I love that delicious flavour of fruit baked with butter and sugar topped with crunchy puff pastry. Also, at this time of year, I find it ideal to eat it hot, almost fresh from the oven, with a tea or coffee in the middle of the afternoon.

You can't imagine how often this cake is present in my house, especially since I got the Emile Henry Tatin mould . Like the rest of this brand , it is super practical, it is perfectly designed to prepare the whole process in it, from the caramel to the cooking of the fruit, and to turn the cake over without fear of burning it and keeping the shape perfectly.

In addition, I use each of the parts of the set (plate and casserole) independently to present appetizers and bake different dishes, and I even find them so pretty that I use them to make centerpieces, especially during these dates when it seems that everything invites you to have a more intimate and familiar atmosphere in your home.

Ingredients

• 1 ½ firm pears, not too ripe
• 200gr of sugar
• 100gr of butter
• 1 sheet of puff pastry
• Ground cinnamon
• Ground cloves

Elaboration

1. We wash the pears, cut them in half lengthwise and remove the seeds.
2. Put the sugar in the tarte tatin mould with a few drops of water and put it on a low heat to prevent the caramel from burning. Move the mould from time to time, but never stir the sugar, this way you will prevent it from crystallising.
3. Preheat the oven to 180º.
4. Once the caramel is prepared, add the butter in pieces and let it cook for a few minutes to obtain a kind of toffee.
5. Remove from heat and allow to cool slightly. Place the pears with the seed side facing up, making sure to avoid any gaps and sprinkle with a little cinnamon and ground cloves.
6. Depending on the hardness of the fruit, bake for about 30 minutes, or until it begins to soften when pricked.
7. We remove it from the oven and place the puff pastry covering the pears and tucking the excess puff pastry into the mold.
8. Bake at 180º for about 20 minutes or until the puff pastry is golden.
9. We take it out of the oven, wait 5 minutes and turn it over onto the tray.
10. We serve it hot or warm with ice cream, crème fraîche, yogurt, or simply enjoy it as is.

Emile Henry tarte tatin mould

I hope you liked it. For me, it is one of the most delicious cakes and it does not involve any difficulty. Also, having the baked fruit, you can finish it while you eat and take it out for dessert, and I assure you that it will be a success.