Pear Tarte Tatin

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

If there's one tart I like to surprise my guests with it's the Tatín, whether the traditional apple one or with other seasonal fruits like pears, peaches, strawberries, etc... I love that delicious flavor of fruit baked with butter and sugar topped with crisp puff pastry. Also, at this time of year it's ideal to have it hot, almost straight from the oven, alongside an afternoon tea or coffee.

You can't imagine how many times this tart is present in my home, especially since I have the Emile Henry Tatín mold. Like the rest of this brand, it's super practical; it's perfectly designed to prepare the whole process in it, from the caramel to cooking the fruit, and to flip the tart without fear of burns while keeping the shape perfectly.

Also, I use each part of the Set (plate and casserole dish) independently to serve appetizers and bake different dishes, and I even find them so beautiful that I use them to make centerpieces, especially around this time of year when it feels like everything invites you to create a warmer, more family-oriented atmosphere at home.

Ingredients

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

Preparation

1. We wash the pears, cut them in half lengthwise and remove the seeds.
2. Put the sugar in the tart tatín mold with a few drops of water and put it over low heat to prevent the caramel from burning. Move the mold occasionally, but never stir the sugar; this way we avoid crystallization.
3. Preheat the oven to 180º.
4. Once the caramel is ready, add the butter in pieces and let cook for a few minutes to achieve a sort of toffee.
5. Remove from the heat, let it cool slightly. Place the pears with the seed side up, making sure no gaps are left uncovered, and sprinkle with a little cinnamon and ground cloves.
6. Depending on the firmness of the fruit, bake for about 30 minutes, or until a skewer shows it beginning to soften.
7. Remove from the oven and place the puff pastry covering the pears, tucking the excess pastry into the mold.
8. Bake at 180º for about 20 minutes or until the pastry is golden.
9. Remove from the oven, wait 5 minutes and invert onto a tray.
10. Serve hot or warm accompanied by ice cream, crème fraîche, yogurt, or simply enjoy it as is.

Emile Henry Tatín mold

I hope you liked it. For me it's one of the tastiest tarts and it involves no difficulty. Also, with the fruit already baked, you can finish it while you eat and bring it out for dessert, and I assure you success will be served.