Pear Tarte Tatin Recipe
Massimo Spigaroli's pear tarte Tatin recipe is a more elegant spin on the traditional French dessert.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
Ingredients
- 8 Williams pears
- 30g of butter
- 135g of brown sugar
- 520g of whole milk
- 175g of cream
- 40g of milk powder, skimmed
- 30g of egg yolks
- 160g of caster sugar
- 1 vanilla pod, seeds scraped
- 5g of carob seed flour
- 115g of liquorice paste, ideally Calabrian
- 70g of almond paste
- 50g of butter
- 75g of sugar
- 25g of egg yolks
- 110g of 00 flour
- 75g of almond flour
- 25g of almonds, toasted and chopped
- 1 pinch of salt
- 125g of butter, softened
- 250g of caster sugar
- 60g of flour
- 100g of lemon juice
- 1 tbsp of lemon zest
- edible flowers
- mint cress
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