Tarte tatin with cooking pears and sea salt

Heat the sugar and butter in a (stew) pan until the sugar is dissolved, but do not stir. Turn the pan slowly around so that the butter and sugar mix well and let caramelize golden brown on a low setting. Pour the caramel into the cake tin and allow to cool.

Preheat the oven to 200ºC. Cut the cooking pears into equal parts and spread them over the caramel.

Press all slices of puff pastry together and roll out to a piece that is slightly larger than the pie shape. Lay the dough loosely on the pears and push the overhanging edges of dough in between the pears and the edge of the mold.

Brush the dough with the beaten egg and bake in the center of the oven for about 25 minutes until tender and golden brown.

Allow the cake to cool for 10 minutes and then gently turn over with a flat dish.

Sprinkle the Tarte Tatin with a pinch of sea salt. Serve (luke warm) with whipped whipped cream.