Pear Tarte Tatin – Recipe from an Italian Pastry Chef

You will need:


  • 150g Butter
  • 150g Sugar
  • Lemon zest
  • 1 Large Egg
  • 300g Flour
  • 5g Baking powder
  • A pinch of salt


  • 45g Butter
  • 150g Sugar
  • 6 Pears (but you can also use apples)

    Mix the butter, sugar, egg, and lemon zest.

    Then add the flour, baking powder, and salt.

    Knead well, wrap it in plastic wrap, and refrigerate for at least 1 hour.

    Once the dough is ready, peel the pears.

    Preheat the oven to 180 degrees Celsius.

    Line a baking dish, 25 cm in size, with parchment paper. Place pieces of butter on the bottom and cover it with sugar.

    Then arrange the pears.

    Bake for 15 minutes.

    Then roll out the dough and cover the already baked pears with the rolled-out dough.

    Bake the pie for an additional 40 minutes.

    Then remove it from the oven and let it cool for 15 minutes.

    Now, carefully flip your pie onto a plate with all the parchment paper, and only after flipping the pie, remove the paper.

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