Pear Tarte Tatin
By chef Franco Luise
A French dessert with caramelized pears on shortcrust pastry. It tastes best as a sweet finish after a family dinner.
- 47 min
- total
- Medium
- level
4 min prep · 43 min cook
What you will need
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Pear 1.5 pcs -
Puff pastry 0.25 pcs -
Sugar 40 g
-
Butter 30 g -
Cinnamon 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients and the oven. Prepare all the ingredients in advance and preheat the oven to 200 C so the cooking goes smoothly pear sparkles
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Peel and prepare the pears. Peel the pears, cut them in half, and remove the cores
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Cook the caramel. Over low heat, make a caramel from sugar and a little water and let it dissolve slowly for about 5 minutes
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Cook the pears in the caramel. Add the butter and cinnamon, let them melt in the caramel, add the pears, and simmer over low heat with half a glass of water for 7-8 minutes until they soften and the caramel reduces, then let cool
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Cover with pastry and bake. Cover the pan with the pastry, trim the edges into a circle, and prick the pastry with a fork, then bake in the oven at 200 C for about 30 minutes
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Cool and serve. Remove from the oven, let cool, and serve plate sparkles
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