I will say right away that the amount of sugar depends on the sweetness of the fruit you will use.

Ingredients:

For the dough:

150 g butter
300g flour
½ tsp. salt
2-3 tbsp ice water

For the filling:

5 pears
50g butter
100g sugar

We make a chopped dough. Its preparation I have already described more than once in the blog. But since the correctness of its preparation in the tarte tatin is important, I will describe it again.

The butter must be from the freezer. Sift the flour into a bowl with salt. I grate the butter on a coarse grater. You can also grind the butter and flour in a blender, but I do not have such a large bowl. Then we add ice water one tablespoon at a time. The dough should be gathered into a ball, without kneading. Collected, in clingfilm and into the refrigerator for at least 30 minutes.

In the meantime peel pears and cut them into slices. If pears are big cut them in 8 pieces.

Now we prepare the caramel. We take a saucepan or a pan with a thick bottom, put oil and pour sugar. We bring the mixture to a slightly golden color.

When the caramel is ready, quickly pour it into the mold (not the split mold!). I have a diameter of 28 cm. And we put pears on it beautifully.

When cool, roll out the cooled dough into a circle a little bigger than the mold itself and carefully transfer it to the fruit (you can use a rolling pin), bending a little under the fruit edges of the dough.

Bake for 30 minutes until the dough browns.

After 2 to 3 minutes, turn the tatin out onto a plate. We put a big plate with the bottom up on the tart and carefully, so as not to get burnt we turn the tart with the plate, and, voila, a beautiful fruit tart is ready. It’s better to eat it warm, you can with a scoop of vanilla ice cream.

Enjoy your appetite!

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