Pear Tarte Tatin with Thé des Étoiles

Preparation

1. The pears

• Peel the 6 pears.
• Halve them lengthwise.
• Remove the core and the pips using a melon baller or a small spoon.
• Add the lemon juice.
• Pour the water and 100 g of sugar into a large saucepan.
• Bring to the boil to dissolve the sugar.
• Lower the heat, add the tea leaves and the pear halves.
• Simmer for 15 minutes.
• Remove the pan from the heat and leave the pears to cool down in the cooking syrup.

2. The caramel

• Caramelise the 300 g sugar, dry, until it is golden brown (not too brown).
• Pour the caramel into the base of a tart tin.

3. Assembling and cooking

• Preheat the oven to 180°.
• Remove the pears from the poaching syrup.
• Arrange the pears in a circle, flat side down and with the tips pointing towards the centre.
• Place the circle of puff pastry on top, taking care to tuck the edges down inside the tin.
• Bake in the oven at 180° for 30 to 35 minutes. The puff pastry should be golden brown.
• Leave to cool for a few minutes before removing the tart from its tin onto a round plate.