Tarte tatin of pear with salty caramel

Melt the butter with the sugar and water on a low heat. Stir well and cook the mixture until it is golden in color.

Pour the caramel into the 4 tart tins. Peel the pears, halve them, remove the core and cut the pears into pieces.

Place the parts next to each other in the molds. From each slice of puff pastry, make a round that is slightly larger than the cake tarts.

Place the dough on the fruit and press the dough inside. Keep the molds in the refrigerator until use.

Preheat the oven to 200 ° C.

Put the molds on the rack in the middle of the oven and bake the tarts in about 20 minutes until golden brown and done.

Allow the tarts to cool for 5 minutes. Place a plate on a mold and turn them together.