Pear Tarte Tatin
By Staub
Pear Tarte Tatin
By Staub
Yield/Serves:
Makes 8 to 12 servings
Dough:
Caramel:
- 7 oz. powdered sugar
- 7 oz. butter (soft, room temperature)
- 1 lb. flour
- 1 tsp. salt
- 4 eggs
Caramel:
- 4 ¼ oz. sugar
- 3 ½ oz. heavy cream
- 3 ½ oz. butter
- 3 vanilla beans
- 8 pears
To make the Dough: Put the butter into a mixer with a paddle attachment and add sugar and mix.
Once this is incorporated add salt and flour and mix until crumbly.
Turn mixer to a slow speed and add eggs one at a time.
Once all eggs are incorporated wrap dough in plastic and flatten out. Put in refrigerator until ready for use.
To make the Caramel: In the preaheated Staub braiser caramelize sugar slowly adding sugar little by little.
In a separate pot, heat heavy cream.
Once the caramel has a golden color, add the butter. (beurre noisette).
When the butter is completely melted carefully add the heavy cream and using a whisk mix until smooth.
Remove from stove.
Remove ⅓ of the caramel sauce from the braiser and transfer to a squirt bottle.
To Finish: Peel and core the pears and cut into eight parts. Half the vanilla beans and then half them lengthwise. Divide the vanilla beans over the caramel sauce. Arrange the cut pears on top of the caramel.
Then take the dough out of the refrigerator and put onto a floured surface. Roll the dough until a ¼ inch thick and cut into the shape of your Staub braiser. Place the dough on top of the pears and push in the corners of the dough. Using a fork press some holes into the dough.
Bake in a preheated oven at 325°F for approximately 35 to 40 minutes depending on your oven.
When done baking remove from the oven and let cool for 10 minutes. Flip over to a serving dish. Serve with vanilla ice cream and drizzle with caramel sauce.
Once this is incorporated add salt and flour and mix until crumbly.
Turn mixer to a slow speed and add eggs one at a time.
Once all eggs are incorporated wrap dough in plastic and flatten out. Put in refrigerator until ready for use.
To make the Caramel: In the preaheated Staub braiser caramelize sugar slowly adding sugar little by little.
In a separate pot, heat heavy cream.
Once the caramel has a golden color, add the butter. (beurre noisette).
When the butter is completely melted carefully add the heavy cream and using a whisk mix until smooth.
Remove from stove.
Remove ⅓ of the caramel sauce from the braiser and transfer to a squirt bottle.
To Finish: Peel and core the pears and cut into eight parts. Half the vanilla beans and then half them lengthwise. Divide the vanilla beans over the caramel sauce. Arrange the cut pears on top of the caramel.
Then take the dough out of the refrigerator and put onto a floured surface. Roll the dough until a ¼ inch thick and cut into the shape of your Staub braiser. Place the dough on top of the pears and push in the corners of the dough. Using a fork press some holes into the dough.
Bake in a preheated oven at 325°F for approximately 35 to 40 minutes depending on your oven.
When done baking remove from the oven and let cool for 10 minutes. Flip over to a serving dish. Serve with vanilla ice cream and drizzle with caramel sauce.