I love apples and pears, and when I have some time on my hands, I usually make them into a tart Tatin 🙂 True, this recipe from Normandy is traditionally apples only, but you can give it a twist with pears (from Normandy 😉 ) or add your favourite spices.
For this recipe, you can replace the butter by a vegan alternative
Ingredients: (for one big tart or 6 small ones)
For the crust:
- 100g of rice flour
- 50g of nutsedge flour (or almond powder)
- 50g of yellow corn flour
- 50g of corn starch
- 120g of softened butter
- 50mL of water
- 1 pinch of salt (5g)
For the pear garnish:
- 9 ripe pears
- 125g of salted butter
- 170g of raw sugar
- 3g of ground cinnamon
- 3g of ground ginger
Preparation: 30 minutes
Refrigerating: 30 minutes
Baking: 35 minutes – 180°C (350°F)
- In a bowl, mix the flours together with the salt .
- Add the butter and hand mix it until you obtain a sand like texture (you need to rub the butter and flour mix between your fingers to obtain an even texture).
- When the mix is of even size, add the water and form a ball. Film it in contact with cling film and keep it refrigerated for 30 minutes.
- Peel the pears and cut them in half to extract the core.
- In the tart tin, melt the butter on the stove (for this, pick a thick tart tin that can resist the heat). Add the sugar and let it melt slowly until caramel forms.
- When you have a light brown caramel, turn off the heat and start arranging the pears in the tin immediately. They should be touching each other and there should be as few spaces as possible. Sprinkle with cinnamon and ginger powder.
- Take the dough and roll it out gently on baking paper into the shape of your tart (round or square) and slightly bigger than the tin.
- Using the baking paper, place the dough on the tart. Press it and make sure it is sealed on the edges.
- In a heated oven (180°C – 350°F) place the tart on a tray at mid height. Let it bake for about 35 minutes.
- Use a plate bigger than the tart tin. Place it on top and turn the tart over it. Serve upside down while it is still warm with crème fraîche (thick whole cream, almost like cream cheese).
Last tip: Be very careful with the caramel, it burns easily. If you burn your caramel, you have to start again. To turn your tart without making a splash, wait for a little bit until the caramel starts to settle as it cools down, it won’t run on the plate as you flip it.