Pear Tatin

Baking and Desserts | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pear Tatin

Ingredients

Honey - 7.1 oz
Chocolate eggs - 4 pieces
Wheat Flour - 7.1 oz
Clarified Butter - 5.3 oz
Baking Powder - 0.7 oz
Pears - 4 pieces

Step by Step guide

Step 1

Peel the pears, cut them in half, and remove the core. Any variety of pears will work, but they should be ripe. Blanch the pears in boiling water for 2–3 minutes if they are soft. If they are firm, blanch for about five minutes. Make fan cuts in the pears without cutting through the top. Sift the flour and mix it with the baking powder. Line the bottom of the baking dish with a circle cut from foil or parchment paper. Grease it with butter. Dust it well with flour and shake off the excess.

Step 2

Prepare the caramel-honey sauce. Caramelize 3 large tablespoons of honey (pour it into a hot skillet, bring it to a boil, and stir over high heat until slightly thickened). Pour it into the baking dish. Melt the butter in a saucepan over medium heat. Remove any curds (white whey) that form with a spoon or strain through a cloth.

Step 3

Whisk the remaining honey with the eggs, add the flour, and gradually pour in the melted butter. Add the eggs to the honey gradually, mixing well, and then add the flour and butter. Mix the batter thoroughly to avoid lumps. Carefully place the pears in the baking dish. Pour the batter over them. Preheat the oven to 392°F. Place the dish in the oven and immediately reduce the heat to 356°F for about 1 hour, until cooked through. Let it cool slightly and then immediately remove it from the dish to prevent the caramel from hardening. Cover the dish with a plate and quickly flip it over.