Pear tarte tatin

Name: pear tarte tatin
Cook time: 30 min
Total time: 105 min
Yield: 8
Cuisine: French
Ingredients: 150 g wheat flour; 125 g butter at room temperature; 135 g white caster sugar; 1 medium sized egg; 4 Conference pears; 1 vanilla bean; 250 ml creme fraiche

An inverted pie with pears.

Ingredients

Kitchen Stuff

1 quiche or cake mold (Ø 26 cm, no spring form)
1 rolling pin

Directions

Sieve the flour. Mix the butter, sugar, egg and flour with the mixer or in the food processor into a dough ball.
Pack in cling film and leave in the refrigerator for at least 45 minutes.
Preheat the oven to 200 ºC.
Peel the pears, halve in length and remove the core. Melt the butter and sugar in a thick-bottomed pan into a brown caramel.
Grease the mold and pour the caramel into the mold. Put the pear in with the convex side down and the narrow end inwards.
Roll out the dough into a round piece of 1-2 mm thick that is slightly larger than the shape. Cover the pear with it and stop at the edge.
Bake for about 25 minutes in the oven. Allow to cool for 5 minutes. Cut the vanilla pod open, scrape out the marrow and mix in a bowl with the crème fraîche.
Cover the cake with a plate and turn around. Serve lukewarm with the vanilla cream.