Name: Saffron Pear Tarte Tatin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French recipe
Ingredients: 1 stick (125g) unsalted butter, diced; 2 1/2 cups (300g) all-purpose flour; 1 large egg; 1-2 teaspoons water; 3-4 pears, peeled and cut into quarters; 1/2 cup (100g) sugar; 1/4 cup (approx. 50 g) unsalted butter; 1g saffron; 1 handful pistachios, crushed

Saffron Pear Tarte Tatin

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hour 10 mins
Yield: 6 servings 1x
Category: Cakes and Pies
Cuisine: French recipe

Twist the classic apple tarte tatin and bring it to the next level, replacing apples with pears and adding a touch of saffron. A sweet and sophisticated dessert to enjoy with vanilla ice cream or whipped cream.

Ingredients

Scale

For the crust:

1 stick (125g) unsalted butter, diced
2 1/2 cups (300g) all-purpose flour
1 large egg
1–2 teaspoons water

For the filling:

3–4 pears, peeled and cut into quarters
1/2 cup (100g) sugar
1/4 cup (approx. 50 g) unsalted butter
1g saffron
1 handful pistachios, crushed

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Instructions

Preheat the oven to 350°F (180°C), and line a 10-inch (25-26 cm) springform with detachable bottom with parchment paper. Cover the outside part of the springform with foil.
For the pie crust: dice the butter and mix quickly with the flour. Add the egg, and stir with a wooden spatula. Add water as needed (the dough must be smooth and not sticky), and shape into a firm dough. Wrap in cling film and set aside.
Peel and core the pears, then cut them into quarters. Display inside the springform, the curvy part touching the bottom of the form.
Cook the sugar in a medium saucepan placed on low heat, without touching it. When sugar starts to turn slightly golden in color, remove from heat, and pour onto the pears. Sprinkle with butter (diced) and saffron.
Roll the dough into a slightly bigger circle than the size of the springform, then place over the pears. Carefully place the sides in between the pears and the edge of the form. With a sharp knife, make a few cuts in the crust to leave the air go out.
Bake for about 40-45 minutes, until the crust is golden. Remove from the oven and let cool slightly before turning the tarte tatin upside down onto a serving dish.
Slightly toast the pistachios in a frying pan until golden, stirring constantly, and sprinkle over the tarte tatin. Serve with vanilla ice cream or whipped cream.