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Looks like an accident? The first Tarte Tatin indeed was… The story is told, that the sisters Tatin dropped an apple cake and put it back in the dish upside-down, covered with more pastry and baked again.
I used pears instead of apples and refined them with some chopped walnuts. To make the Tarte Tatin I covered the bottom of a cast iron pan with sugar, added the pear slices and heated it up. Then added the walnuts and some cinnamon and watched the bubbles.
You cover the fruit with a shortcrust pastry and bake it in the oven. That’s easy, isn’t it?
Since there were not many people around, I halved the recipe and baked it in a 20 cm (8-in) pan.
Have fun trying this recipe and enjoy your Tarte Tatin!
- 200 g (7 oz) flour
- 60 g (2 oz) sugar
- 1 pinch salt
- 100 g (3.5 oz) vegan butter - in small pieces
- 1 tbsp soya milk
- 4 - 5 tbsp sugar
- 2 - 3 pears
- 2 hands full walnuts
- 1 pinch cinnamon
- For the shortcrust pastry, knead all the ingredients thoroughly with your hands, place in the fridge. Preheat the oven to 180 ° C. Peel the pears and cut into evenly thick slices. Chop the walnuts.
- Cover the bottom of a 26 cm - 10 in cast iron pan with sugar and add a few dashes of water. Arrange the pear wedges on top. Heat the pan and let the sugar caramelize. While the sugar is bubbling, add the walnuts to the pan and sprinkle with some cinnamon. Once the caramel gets color, remove the pan from the heat.
- Roll out the dough to the size of the pan and close the pan with it. Bake in the oven in the upper third for about 15 - 20 minutes until golden brown.