Tarte Tatin alle Pere
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
35 minutiServings
8La tarte Tatin è una torta rovesciata famosa per il suo #caramello ricco e le sue mele, ma in questa versione la sostituiremo con pere, per un risultato altrettanto elegante e saporito. La combinazione di pere dolci e il caramello che caramellizza durante la cottura la rende una torta davvero irresistibile. Segui questa ricetta per ottenere una tarte Tatin perfetta, con una base croccante e un cuore morbido di pere caramellate.
Ingredients
- Puff pastry230 g
- Granulated sugar150 g
- Butter80 g
- Abate pears4 u (800 g)
- Vanilla extract1 teaspoon
- Lemon juice1 tablespoon
- Fine saltto taste
- Ground cinnamonto taste
Procedure
0. Wash, peel, and core the pears. Remove the core and cut them in half lengthwise, removing the seeds. Cut each pear half into 3 slices (about 1.5 cm thick) to obtain even slices. Drizzle the pear slices with lemon juice to prevent browning.
1. In a large skillet (preferably nonstick), melt the butter over medium heat. Once the butter is completely melted, add the sugar and stir gently to dissolve. Continue cooking over medium-high heat, without stirring too much, until the sugar begins to caramelize and turns a golden amber color. This will take about 5-8 minutes. Once the caramel is ready, add the salt and the vanilla bean (split and scraped with the seeds) or vanilla extract. Stir gently.
2. Add the pear slices to the hot caramel, arranging them evenly and evenly, trying to keep them as close together as possible without overlapping too much. Cook the pears in the caramel for about 8-10 minutes, until they begin to soften. At this point, the caramel will have infused with the pear juice, and the mixture will be well-combined. Remove the pan from the heat and let it cool slightly.
3. While the pears cool slightly, preheat the oven to 190°C (conventional). Roll out the puff pastry on a lightly floured work surface and, using a knife, cut out a disc the same size as the pan or baking dish you will be using (about 22 cm in diameter). Leave a little extra dough to allow the pastry to fold over slightly at the edges.
4. Once the pears are cooled and placed in the caramel, take the puff pastry disc and carefully place it on top of the pears, making sure to seal the edges well. Use a fork to poke a few small holes in the surface of the puff pastry so that air can escape during baking.
5. Bake the tarte Tatin in a preheated oven at 190°C (375°F) for about 30-35 minutes, or until the puff pastry is golden and crispy. If you notice the edges of the puff pastry browning too quickly, cover the tart with aluminum foil and continue baking.
6. Once cooked, remove the tarte Tatin from the oven and let it rest for about 5 minutes. This allows the caramel to set slightly. Place a large dessert plate over the pan and carefully invert the tarte Tatin, being careful not to spill any hot caramel. Let it cool slightly before serving.
7. Pear tarte Tatin is perfect served warm, accompanied by a scoop of vanilla ice cream or a cloud of whipped cream. It can also be enjoyed cold, but the contrast in temperature between the crunchy crust and the soft pears makes it irresistible when served fresh from the oven.
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Creation date Mar 31, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.