Collect the following tools
- Low round 26cm cake tin
- Pastry brush
- Rolling pin
You need the following ingredients to serve 8
For the pastry:
-
50 g icing sugar
-
50 g butter
-
¼ tsp salt
-
125 g flour
-
1 egg
And also:
- 50 g butter
- 50 g sugar
- ½ tsp ground cinnamon
- 4 firm pears (picked from your own pear tree or shop bought)
- Icing sugar
- 2 sprigs of mint
- Edible white violets (Cornabria blossom)
Preparation
- Preheat the oven to 220 °C.
- Mix the icing sugar, butter and salt together. Add the 125g flour and knead the mixture into crumbly dough. Finally add the egg and knead the dough until it is soft and firm.
- Cover the dough with cling film and place in the fridge to rest until you need to use it.
- Melt the butter in a small pan on a low heat. Grease the bottom and sides of the cake tin with the pastry brush.
- Mix the ground cinnamon with the sugar and sprinkle the mixture onto the bottom of the cake tin.
- Peel the pears and cut them in half. Remove the core carefully and place the pear pieces in the round cake tin, with the outsides of the pears facing downwards. Carry on until the whole bottom of the tin is covered with pear pieces.
- Roll the dough out into a sheet of ½ cm thick and cut a round shape out with a knife, just a bit bigger than the cake tin. You could use a lid or a plate for this. Place the round sheet of dough over the pears and fold the dough edges inside, sealing the pears in. If the pears come up, push them down again. Make a small hole in the middle with a knife.
- Bake the Tarte Tatin in the middle of the oven for approx. 30 minutes, until it is golden brown. Take the tart out of the oven and let it rest for 5 minutes, so that the syrup (the result of the caramelized cinnamon sugar) can soak into the pears. Place a plate on top of the cake tin and turn it over quickly with a tea towel. Leave the Tarte Tatin to cool and dust some icing sugar on the top. Finish it off with a sprig of mint and the edible white violets.
