Tarte Tatin aux Poires

🔥 Prep

• Peel, core, and slice the 6 pears into halves or wedges.
• Measure out 150 g of granulated sugar.
• Soften 50 g of butter at room temperature (or cut into small cubes).
• If using frozen puff pastry, thaw the 1 sheet according to package instructions, then keep it chilled.
• Measure out 1 tsp of ground cinnamon and set aside.

🔥 Cook

• 1. Melt the 50 g of butter in a 20‑cm (8‑inch) oven‑safe skillet over medium heat until foamy.
• 2. Add the 150 g of sugar and stir continuously for 2‑3 minutes until it melts and turns a light amber caramel.
• 3. Sprinkle the 1 tsp of cinnamon into the caramel and mix for 30 seconds to incorporate the spice.
• 4. Arrange the sliced pears tightly in the caramel, standing them on their sides or overlapping, and cook over low heat for 5 minutes to let them soften slightly.
• 5. Remove the skillet from the heat and let the caramel‑pear mixture cool for 2 minutes.
• 6. Roll out the puff pastry sheet to fit the skillet, then drape it over the pears, tucking the edges down inside the pan.
• 7. Bake the tart in a pre‑heated oven at 200 °C (390 °F) for 25‑30 minutes until the pastry is puffed and golden brown.
• 8. Carefully invert the tart onto a serving plate, letting the caramelized pears top the pastry, and allow it to rest for 5 minutes before serving.

🔥 Serve

• Serve the Tarte Tatin warm, optionally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
• Pair with a cup of espresso or a glass of dessert wine such as Sauternes for a classic French finish.