Pear Tart Tatin

Methods

• Take refined flour in a bowl, add 100 gms butter and rub with your fingertips till the mixture resembles breadcrumbs.
• Add 2 tbsps water and egg and knead to a smooth dough. Cover it with cling foil and keep in the refrigerator for 20 minutes.
• Preheat oven to 200ºC.
• While dough is in the refrigerator, melt 5 tbsps butter in a non-stick pan. Add sugar and mix till sugar turns brown and caramelizes. Add ginger and cinnamon powder and mix.
• Add 2 tsps water to stop sugar from caramelizing further. Add pears and mix gently so that they well coated with the caramel. Cover and cook for 5 minutes or till pears are soft.
• Remove the dough from the fridge and keep it on a plastic sheet so that it is easy to transfer it into a pie dish once it is rolled out. Roll the dough to a size bigger than the baking dish so that the sides can be completely covered on the inside. Put the rolled out dough into the pie dish and press gently.
• Arrange the pears on the pie dough and pour the caramel on top. Shape the edges of the dough by making small pleats.
• Place the baking dish in the preheated oven and bake for 20 minutes.
• Bring the baking dish out and cool slightly. cut into wedges and serve hot.