Tarte Tatin

Tarte Tatin is a classic French dessert. For baking, choose a heavy ovenproof dish that can also be used on the stovetop — or a frying pan that tolerates oven heat.

You can make your tarte Tatin with pears (as in this recipe), but feel free to substitute the same amount of apples or plums if you prefer.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: Baking

Courses: Dessert, Parties

Difficulty: Beginner

Ingredients

250 g puff pastry (lactose-free)
6 large pears
100 g butter (lactose-free)
100 g coconut sugar
1 tsp vanilla sugar (or 1 vanilla pod)
1 tsp cinnamon
1 tsp cardamom

Preparation

1
Preheat the oven to 190°C (375°F). Spread the soft butter evenly over the bottom of the pan, then sprinkle over the sugar and spices.
2
Wash, peel, and core the pears, then cut them into large wedges. Arrange the pear slices on top of the butter–sugar mixture, rounded side down.
3
Place the pan on the stovetop and heat over medium heat for about 5–7 minutes, until the sugar caramelizes and starts to bubble gently. Watch carefully — caramel burns easily!
4
Meanwhile, roll out the puff pastry into a round slightly larger than your pan. Once the caramel has melted and the pears have softened a little, remove the pan from the heat and cover the fruit with the pastry.
5
Using a spoon, gently tuck the pastry edges under the pears (be careful — the caramel will be very hot!).
6
Transfer the pan to the oven and bake for 18–20 minutes, until the pastry is golden brown.
7
Remove from the oven and carefully invert the tart onto a serving plate so that the pastry ends up on the bottom. Dust lightly with powdered sugar and serve warm with vanilla ice cream, if you like.

Keywords: pear, sweet, cake, tarte tatin

Read it online: https://paulasarekanno.com/en/recipe/tarte-tatin-2/