Spiced Pear Tatin from Claudia’s Kitchen
For sweet dough:
190 gr flour, 130 grams of softened butter, 30g potato starch or cornstarch, 100 g sugar, 40 g of almond powder, egg and a pinch of salt.
Mix flour, cornstarch, almond powder icing sugar and a pinch of salt.
Add the softened butter cut into pieces and knead.
Add the egg and finish kneading into a ball. Wrap in aluminum foil and let rest in the fridge 1 hour (this dough can be made the day before or even frozen) Trim.
For the filing
6 large pears, 2 teaspoons cinnamon, 2 cloves crushed, 1 teaspoon Szechuan pepper, 3 cardamom pods, a pinch of ginger powder, 50g butter, 1 packet of vanilla sugar, 100 grams of sugar.
Mix sugar, vanilla sugar, and crushed spices.
Peel the pears and cut into half, remove the seeds, and the core and roll in the sugar mixture with spices.
Preheat oven to 200 degrees.
In a pie dish over low heat, melt the butter, add the pears flat side on the bottom and sprinkle with the remaining sugared spices. Caramelize and then remove from heat.
Meanwhile spread the sweet dough (remove from the refrigerator an hour before) between two sheets of parchment paper and spread it over the pie containing the pears tucking in the edges of the dough.
Bake for 35 minutes.
Turn out while still hot or warm.
Serve with a scoop of vanilla ice.
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