You will love it!

This delicious pear tarte tatin recipe combines sweet, caramelized pears with a buttery crust. It's a cool twist on the classic French dessert, bringing together the natural sweetness of firm pears and a yummy caramel pear sauce, all wrapped up in an easy-to-prepare scrumptious dough.

Chef Tosca Tip

For making a Tarte Tatin, it's best to use firm and slightly tart pears that can hold their shape and withstand the caramelization process.

Ingredients

For the dough:

200g flour
30g brown sugar
100g vegan butter
80g apple or pear sauce
1 pinch of salt

For the pears:

3-4 firm pears (like Bosc pears)
4 tablespoons of brown sugar
juice of 1 lemon
1 pinch of salt

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method

Peel, core and quarter the pears lengthwise
In a bowl, mix the pears and all the ingredients for the pears until they are well coated in sugar. Place the pears in a colander over a bowl and let them drain overnight to obtain a pear syrup, which will be reduced to a caramel for the tart
Meanwhile, prepare the dough. In a large bowl, mix all the ingredients for the dough
Knead with a food processor until a smooth dough forms
Flatten the dough into a thick disk, cover and refrigerate for 30 minutes
Preheat the oven to 200°C. Generously butter a pie pan and place the pears in the pan in a "sun" pattern, with the pears pointing inward and the smooth side toward the bottom of the pan. Line the pan with aluminum foil and bake the pears for 40 minutes
On a well-floured surface, roll out the dough into a 5 mm thick circle. With the drained pear syrup, make a caramel by placing the syrup in a pan over medium/high heat until it boils, stir and reduce until you have a caramel. Pour this directly onto the pears
Place the rolled-out dough on the pears and tuck the edges inside the pan. Don't hesitate to press them well. Press lightly with the palms of your hands to make the dough stick to the pears. With a fork, make a few holes in the dough so that the steam can escape during baking. Bake, still at 200°C, for 20 to 25 minutes, until the pastry is golden brown and the caramel begins to rise to the sides
Cover the pan with a rimmed dish to catch extra juice. Quickly turn the pie over in the pan. Enjoy warm with or without ice cream

Pear Tarte Tatin

You will love it!

Chef Tosca Tip

Ingredients

method

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