Tarte tatin with pear and salted caramel

Preheat the oven to 200ºC and grease the tart mold.

Heat the sugar and butter on a low stand in a thick-bottomed pan until golden brown caramel sauce and add the sea salt and the cinnamon.

Remove the pan from the heat source as soon as the caramel begins to bubble.

Carefully pour the caramel into the tart mold and place the pears in the caramel sauce with the convex side down.

Place the puff pastry over the pears and press along the sides well.

Bake the cake in the oven in about 40 minutes until golden brown.

Take the cake out of the oven and leave to cool for about 10 minutes.

Place a plate on the cake tin and gently turn the cake over (beware of the hot caramel).

Serve with a scoop of crème fraîche.