Cinnamon pear Tatin for 10
(see original post from Nash’s vegan creations, my test kitchen here)
- 7 medium pears halved and corked
- 1 teaspoon of ground cinnamon
- 125g of sugar
- 1 pinch of salt
- 1 lemon zest
- 125g butter
- 1 rolled pastry (made with dairy free butter, sugar and flour)
- Cream for serving (use alpro soy cream)
- A 25cm tart dish
Pre heat the oven at 200°C
Pour 100g sugar and 100g of butter in a pan, melt both stirring until they start to brown. Add the peeled halved pears in the mix, all the cinnamon, lemon zest and salt. Cover to simmer for 20 minutes until the pears soften.
Meanwhile, coat the inside of the baking dish with half of the remaining butter and dust with the remaining sugar.
Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.
Place the dish in the oven and cook for 40 minutes at 200°C.
Once it is ready, take the dish out of the oven and allow it to cool down before serving. and leave to cool before serving.
I served mine with cream and poppy seeds to finish. Alternatively use roasted almond flakes.
I use very little sugar because I am not a big fan. If your guests have a sweet tooth, serve the cake with a coulis or ice cream.
Don’t forget to post a comment!
To see the original recipe from my vegan click here.