Colors and aromas of autumn, ripe juicy pears, notes of vanilla and roquefort in creamy caramel … this tart taten is not recognized by fans of the classic version. And I’m not afraid of experiments and I love the contrast of tastes and textures in desserts. This tart taten with pear is on my personal hit list. Prepare it – I’m sure it will hit yours too 🙂
Colors and aromas of autumn, ripe juicy pears, notes of vanilla and roquefort in creamy caramel … this tart taten is not recognized by fans of the classic version. And I’m not afraid of experiments and I love the contrast of tastes and textures in desserts. This tart taten with pear is on my personal hit list. Prepare it – I’m sure it will hit yours too 🙂- Prep time: 30 minutes + 1 hour’s chilling
- Cook time: 30 minutes
- Serves: 8
- Difficulty: medium
- Course: pastry
- Cookware: tarte Tatin dish set, large frying pan with thick bottom
- Cuisine: French
Ingredients
For Breton dough:
- 250 g flour
- 125 g butter
- 100 g sugar
- 3 egg yolks
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- a pinch of salt
For caramelized pears:
- 1.5 kg pears
- 200 g sugar
- 50 g butter
- 100 ml brandy
- 100 g Roquefort
Cooking method
Step 1
Mix together the flour, butter, sugar, egg yolks, vanilla, and salt, and knead the dough until smooth. Refrigerate for 1 hour.
Step 2
Heat the oven to 190˚С. Roll out the pastry into a circle slightly larger than tarte Tatin baking dish, and refrigerate. In the process of rolling, the dough heats up, and we need to cool it again before baking.
Step 3
Peel and core the pear, cut into large wedges and mix with half the sugar in a bowl. Pour the remaining sugar into a hot frying pan and put on medium heat. After the sugar has begun to melt and has acquired a light golden colour, add pears. Stir occasionally. The pears should turn a golden-brown colour. Then add butter and brandy, and light. Allow the fire to die on its own, then remove the pears from heat.
Step 4
Transfer the pears to the tarte Tatin baking dish, pour the remaining juice on top, and scatter Roquefort. Remove the dough from the refrigerator and lay it over the pears. Bake for 25-30 minutes. Allow the tarte Tatin to cool for 15-20 minutes, and then transfer it to a serving dish, gently turning it over. Serve warm with ice cream or whipped cream.
My tips and tricks:
Tender, crumbly dough, this is how my favourite Breton pastry “sounds”. This effect is achieved with simple tricks: add only yolks to the dough, not whole eggs, take cold butter and rub it with flour into crumbs with your hands, and only then add the rest of the ingredients, and always chill the dough well before putting it in a preheated oven.
- For Breton dough:
- 250 g flour
- 125 g butter
- 100 g sugar
- 3 egg yolks
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- a pinch of salt
- For caramelized pears:
- 1.5 kg pears
- 200 g sugar
- 50 g butter
- 100 ml brandy
- 100 g Roquefort
- Mix together the flour, butter, sugar, egg yolks, vanilla, and salt, and knead the dough until smooth. Refrigerate for 1 hour.
- Heat the oven to 190˚С. Roll out the pastry into a circle slightly larger than tarte Tatin baking dish, and refrigerate. In the process of rolling, the dough heats up, and we need to cool it again before baking.
- Peel and core the pear, cut into large wedges and mix with half the sugar in a bowl. Pour the remaining sugar into a hot frying pan and put on medium heat. After the sugar has begun to melt and has acquired a light golden colour, add pears. Stir occasionally. The pears should turn a golden-brown colour. Then add butter and brandy, and light. Allow the fire to die on its own, then remove the pears from heat.
- Transfer the pears to the tarte Tatin baking dish, pour the remaining juice on top, and scatter Roquefort. Remove the dough from the refrigerator and lay it over the pears. Bake for 25-30 minutes. Allow the tarte Tatin to cool for 15-20 minutes, and then transfer it to a serving dish, gently turning it over. Serve warm with ice cream or whipped cream.