Tarte Tatin of Pears with Salted Caramel and Vanilla Ice Cream

Name: Tarte Tatin of Pears with Salted Caramel and Vanilla Ice Cream
Prep time: 60 min
Yield: 6 servings
Ingredients: 6 unidades Peras Conference maduras; 100 g Mantequilla salada; 150 g Azúcar moreno; 1 lámina (250 g) Masa brisa (hojaldre); 1 unidad Limón; 1 pizca Sal marina en escamas; 500 ml Helado de vainilla bourbon; para decorar Canela en polvo

The most elegant French dessert: Conference pears confited in salted butter caramel, covered with crispy puff pastry and baked upside down. Served with bourbon vanilla ice cream that melts over the hot caramel.

⏱️ 60 minutes

👥 6 servings

🧂 8 ingredients

🧂 Ingredients

✓

Peras Conference maduras

6 unidades
✓

Mantequilla salada

100 g
✓

Azúcar moreno

150 g
✓

Masa brisa (hojaldre)

1 lámina (250 g)
✓

Limón

1 unidad
✓

Sal marina en escamas

1 pizca
✓

Helado de vainilla bourbon

500 ml
✓

Canela en polvo

para decorar

📋 Instructions

1

Peel pears, halve and remove core with parisian spoon. Rub with lemon to prevent browning.
2

For caramel: melt butter with sugar in a 24cm cast iron pan over medium-high heat.
3

When caramel turns dark amber, remove from heat and add sea salt.
4

Place pears curved side down in a circle, as close as possible. Return to low heat for 15 minutes.
5

Preheat oven to 200C. Drape puff pastry over pears, tucking edges inside.
6

Bake 25-30 minutes until pastry is golden and crispy.
7

Rest 5 minutes before flipping.
8

Place a plate over pan and flip confidently in one motion. Serve with vanilla ice cream.