Pear and cinnamon tart Tatin, a delicious dessert

La Tarte Tatin is an upside down cake created by accident at the 'Hotel Tatin' in Lamotte-Beuvron, France, in 1889. A cake in which the Caramel Apples They serve as a background and are covered with the dough.

Apples are the original ingredient in this Tarte tatin, but why not go for pears? The elaboration does not vary and the result is spectacular. You can accompany it with a little ice cream or rice pudding. Give it a try!

Ingredients

For 4-5 people

• 1 sheet of puff pastry
• 3 conference pears
• 50 g. of butter
• 50 g. of sugar
• A pinch of cinnamon

Crafting

We peel the pears, we cut them in half and remove the center. At this point you can leave them whole, or cut them into quarters so that they better conform to your mold.

In a saucepan we heat over medium heat butter with sugar until both are combined and start to bubble. In 4 minutes its color will brown and that will be the moment to transfer it to our mold, covering the bottom of it.

Now, we place the pear pieces, always with the heart side up (it will be the part that will not be seen later) and so that there are not too many gaps. If you like cinnamon, this is the time to sprinkle a little.

We stretch our puff pastry with a roller, until it is thin 3-4 mm. We cut a circle a little higher than that of our mold and cover the pears with it, inserting the edges between the pears and the wall of the mold. We prick the dough with a fork so that it can breathe and put it in the oven, previously heated to 190º for about 40 min.

We let temper a few minutes, unmold and serve.

More information - Puff pastry with apples

More information about the recipe