- 165 g flour
- 130 g butter
- 100 g granulated sugar
- 30 g egg
- 6 g icing sugar
- 4 pears
- cinnamon powder
For the recipe of tarte pear tatin, prepare the brisée dough: mix the flour with 80 g of butter to obtain a slightly sandy whole. Add 15 g of water in which you have melted the icing sugar and a pinch of salt. Also add the egg and knead everything until a homogeneous mixture is obtained.
Shape it into a slightly flattened tile, wrap it in food film and let it rest in the refrigerator for 40 minutes. Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a washer: it will be used for the center of the mold.
Arrange in a non-stick cake pan (diam 22 cm) 50 g of butter in flakes and sprinkle with granulated sugar. Arrange the pear segments one very close to the other, with the tip pointing towards the center and the part cut upwards, until the mold is filled; place the pear washer in the center, cutting it into smaller pieces, if needed.
Roll out the dough to a thickness of 4-5 mm, cut a disk of the same diameter as the mold and lay it over the pears, tucking it along the edge. Bake at 220 ° C for about 30 minutes, then cover the surface with aluminum foil and cook for another 8-10 minutes. Remove from the oven and immediately turn over the cake; complete with a little cinnamon.