Pear Tatin Tart
The Tatin Tart is an upside-down tart where the fruit is on top, it looks very beautiful with pears and tastes very delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 Brisée pasta
  • 175 grams butter 175 grams butter
  • 400 grams sugar 400 grams sugar
  • 2 1/2 kilos pear 2 1/2 kilos pear
Preparation
1h
0 mins
Medium
  • Make the Pâté Brisée and chill it. We need a pan that can go in the oven (without a plastic handle). Peel the pears, remove the core, and cut them in half. Melt butter in the pan and sprinkle with sugar.
  • Add the pears, move them to absorb the caramel, and arrange them very close together with the cut side up. Cook them there for 15 to 20 minutes. The pears will release juice that needs to evaporate for proper caramelization. Remove from heat and let cool.
  • Preheat the oven to 425ºF. Roll out the Pâté Brisée into a circular shape slightly larger than the diameter of the pan. Place the dough over the pears to cover completely and tuck the dough well inside at the edges. Work quickly so that the dough doesn't get soft.
  • Bake until the dough is golden and crisp for 20 to 25 minutes. Remove from the oven, let cool for 10 minutes, and unmold the tart onto a large platter. Be careful as hot juice may come out!!! If any pear sticks to the pan, carefully loosen it with a spatula and place it back.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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