Pear Tarte Tatin with Thé des Étoiles
Serves 6 Dessert
- 20 g of
- 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.
Never infuse the tea for longer than 10 minutes to keep the delicate spiced flavour and avoid any bitter taste.