Pear Tarte Tatin with Thé des Étoiles

Serves 6 Dessert
  • medium
  • 25min
  • 35min
Pear Tarte Tatin with Thé des Étoiles


  • 20 g of Tea from the Stars
  • 1 sheet puff pastry
  • 400 g caster sugar
  • 6 pears
  • 1 yellow lemon
  • 1 litre water


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.

Serving suggestion

Never infuse the tea for longer than 10 minutes to keep the delicate spiced flavour and avoid any bitter taste.
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