Pear Tarte Tatin
Pear Tarte Tatin
Ingredients for 4-6 portions:
250 gr puff pastry
4-5 pears - peeled, cored and halved
Juice from half a lemon
100 gr caster sugar
Pinch of cinnamon
3-star anise
1 shot of Pastis
75 gr butter
Execution:
With a fork, prick the puff pastry.
Using a sharp knife, cut a 32 cm disc. Set aside.
Preheat the oven to 180°C - 200°C.
Marinate the pears with lemon juice and cinnamon.
Choose a 28 cm non-stick pan with a metal handle, as it will later go into the oven.
Place the sugar and, on low heat, dissolve into a caramel. Do NOT use any utensil, and do NOT drop any liquid.
You may swirl with your hand the pan you should deem necessary to help the caramel formulate.
When golden brown, add butter and star anise. When incorporated, add pastis and cook for a minute or two.
Add pears (cored side facing up).
Cook for ten minutes. Remove from the fire.
Place the puff pastry on top of the pears and carefully tuck in the pastry with two spoons' help.
Cook for 25-35 minutes until golden brown.
When ready, remove from the oven and rest for 5 minutes.
Place on top a larger plate in diameter from the pan.
Carefully invert the tart upside down on the plate. Et voilà !!
Serve warm with vanilla ice cream…
Bon appétit!
What wine we will choose:
The selection of wine with this recipe is relatively easy.
We look for wines with medium to high sweetness, ideally with the aroma of pear and green fruits.
We will avoid wines from red grapes and wines that have had a prolonged time into the barrel since their taste is very different from the recipe.
So, a Moscato from Samos is an excellent choice. If we insist on wine outside Greece, then a quality Sauterne satellite will fit just as well.
on the pan
