Pear tartelette tatin made with
– sweet hazelnut pastry,
– hazelnut cream
– diced pears,
– a dome of pears and caramel,
– neutral icing.
Materials used
– Micro-perforated silicone baking mat
– Silikomart Klassik ring tart silicone mould (6 cavities)
– Micro-perforated strip (optional)
– Silikomart Klassik tart ring mould 70mm
Ingredients
Pears tatin
✔Pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine
Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk
Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g butter
+ Diced pears in syrup
Neutral topping
✔100g water
✔100g sugar
✔4g gelatine
The recipe
For 6 tarts
Pears tatin
✔Diced pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine
Soften the gelatine leaves in a bowl of cold water. Cut pear cubes and divide between the 6 cavities of the Silikomart mould. In a saucepan, make a caramel with the 100g sugar and 30g water. When the caramel is a lovely golden colour, pour in the 45g of previously heated cream. Stir and cook over a low heat. Remove from the heat and add the drained gelatine.
Pour into your silikomart ring Klassik tart tin over the diced pears. Leave to cool slightly, then place in the freezer overnight.
Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for 30 minutes. Line the circles with the pastry.
Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g kneaded butter
Cream the butter with the sugar. Add the hazelnut powder (or finely chop the hazelnuts) and the egg. Mix well. Divide the cream between the 6 tartlets. Top with the diced pears. Place in the freezer for a few minutes. Bake at 175°C for 20 minutes. Leave to cool completely.
Neutral topping
✔100g water
✔100g sugar
✔4g gelatine
In a bowl of cold water, soften the gelatine leaves. Pour the water and sugar into a saucepan and bring to the boil. Remove from the heat and add the wrung-out gelatine.
Remove the pear domes from the freezer and immediately apply the neutral glaze at 30°C. Place the pear domes on the tartlets and chill in the fridge until ready to eat and defrost (2 hours). I put a little edible gold leaf on top.
