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

If there is a cake that I like to surprise my guests with, it is the Tatin, whether it is the traditional apple one or with other seasonal fruits such as pears, peaches, strawberries, etc... I love that delicious flavor of baked fruit with butter and sugar topped with crisp puff pastry. In addition, at this time it is ideal for me to drink it hot, almost fresh from the oven, accompanying a tea or coffee in the afternoon.

You can't imagine how many times this cake is present in my house, especially since I have the Emile Henry Tatin pan . Like the rest of this firm , it is super practical, it is perfectly designed to prepare the entire process in it, from the caramel to the cooking of the fruits, and flip the cake without fear of burns 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 beautiful that I use them to make centerpieces, especially on these dates when it seems that everything invites you to have a more endearing and familiar atmosphere in your home.

Ingredients

• 1 ½ pears, smooth, not too ripe
• 200g of sugar
• 100g of butter
• 1 sheet of puff pastry
• Ground cinnamon
• ground clove

Elaboration

1. Wash the pears, cut them in half lengthwise and remove the seeds.
2. Put the sugar in the tart tatin mold with a few drops of water and put it over low heat to prevent the caramel from burning. We move the mold from time to time, but never remove the sugar, this way we will prevent it from crystallizing.
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 get a kind of toffee.
5. Remove from heat, let cool slightly. Place the pears with the seeds facing up, avoiding leaving any gaps uncovered, and sprinkle with a little cinnamon and ground cloves.
6. Depending on the hardness of the fruit, we bake for around 30 minutes, or until when we prick it we see that it begins to soften.
7. Remove 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 remove from the oven, wait 5 minutes and turn over on the tray.
10. We serve hot or warm accompanied by ice cream, crème fraîche, yogurt, or you simply enjoy it as is.

Emile Henry tarte tatin pan

I hope you liked it. For me it is one of the richest cakes and that does not entail 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 success will be served.