Recipes / Desserts / Pear and cinnamon tarte tatin
Dessert
Baked
Pear and cinnamon tarte tatin
Pears caramelised with cinnamon under homemade shortcrust pastry, served with a vanilla mascarpone Chantilly cream.
- Cooking
- 45 min
- Prep
- 30 min
- Difficulty
- Medium
Per serving
426 kcal
Protein · 3 %
3 g
Fat · 50 %
24 g
Carbs · 47 %
51 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 5 pears
- 100 g sugar
- 50 g butter
- 3 tbsp water (or a little more if needed)
- 1 tsp cinnamon
- Shortcrust pastry
- 200 g plain flour
- 100 g butter
- 40 ml water
- a pinch of salt
- Vanilla and mascarpone Chantilly
- 200 ml whipping cream (30% fat), very cold
- 1 tbsp icing sugar
- 1 tbsp mascarpone
- 0.5 vanilla pod
Step by step
- Make the pastry: in a bowl, rub the flour, salt and butter together with your fingertips. Add the water and knead into a ball. Wrap it in cling film and chill it.
- Peel the pears, quarter them and remove the cores.
- In a large pan, put the sugar and 3 tablespoons of water to one side. Wait a few minutes until the sugar starts to bubble and turns a lovely golden brown.
- Then add the butter, pears and cinnamon. If needed, add 2 more tablespoons of water and cook for 8 minutes, stirring now and then.
- Preheat the oven to 180 °C.
- Grease a round tin and arrange the pears on their sides, packed tightly together.
- Pour any remaining caramel over the top.
- Roll the pastry out with a rolling pin, cut a circle and lay it over the pears. Press down well around the sides to seal the edges so the pears don't show. Make a hole in the middle to let the steam out and bake for 30 to 35 minutes at 180 °C.
- Make the Chantilly: whip the cream until firm and add the mascarpone, vanilla and icing sugar. Whisk again.
- Take the tart out of the oven, leave to cool for 5 minutes and turn it out upside down. Serve with the Chantilly.