Pear Tatin

Ingredients

For the dough:

Flour 200 g

Butter 100 g

Sugar 30 g

Egg 1

Water 2 tbsp

Salt 1 pinch

For the filling:

Pear 1000 g

For the caramel:

Sugar 100 g

Water 1 tbsp

Vanilla 2 pods

Butter 50 g

Anise 1

Dough: Sift the flour, sugar, and salt into a bowl. Add the cold, cut butter. Using your fingertips, rub everything into crumbs. Mix the egg with cold water, pour it into the flour mixture, and quickly knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling: Peel the pears, cut them crosswise, and remove the cores. Make a caramel with sugar and water, then add butter and vanilla. Place the pears and anise, cut-side up, over the pan and heat for 3-5 minutes.

Roll the dough into a circle slightly larger in diameter than the pan, cover the pears, and fold the edges in slightly. Bake at 180°C for about 25 minutes. Prick the dough with a fork before baking. Immediately remove the finished pie from the pan, cover it with a large plate, and flip it over in one quick motion.

Enjoy!