Saturday 15 June 2013

Cinnamon pear tatin for 10

  1. 7 medium pears halved and corked
  2. 1 teaspoon of ground cinnamon
  3. 125 grs of sugar
  4. 1 pinch of salt
  5. Cream for serving (use alpro soy cream for vegans)
  6. 125grs of butter
  7. 1 rolled pastry (made with dairy free butter, sugar and flour)
In a pot, put 100 grs of sugar and 100grs of butter. Melt both stirring until the start to brown. Add the halved pears and all the cinnamon and salt. Cover to simmer for 20 minutes until the pears soften.

In the meantime, use part of the left over butter to get the baking dish ready to receive the pears. Once buttered, dust the dish with the remaining sugar.
Put the oven to Preheat at 200c.
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 200c.

Take it out of the overn and leave to cool before serving.
Serve with cream and poppy seeds for presentation. Alternatively use roasted almond flakes.
I use very little sugar because I am not a big fan. If your guests have a suit tooth, serve the cake with a coulis or ice cream.
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