Tarte Tatin with Pears Marinated in Armagnac

Pear marinade

1. Mix the 80 grams of sugar in the calvados until it is completely dissolved. Marinate the peeled, pitted and quartered pears in this marinade for 6 to 12 hours.

Dough:

1. Mix the flour with the sugar and salt, add the butter and the egg and quickly knead into a dough using two kitchen knives or a spatula. Shape a ball of dough and, if necessary, put aside in cling film in the refrigerator.

Pear garnish

1. Heat the butter with the sugar in an ovenproof frying pan over medium heat and allow to melt. Remove the pear quarters from the marinade and distribute evenly in the pan over the butter sugar mass with the pear saddle facing down. Simmer the butter mixture with the pears on medium heat for about 15 minutes until it is caramelized. Take the pan off the heat and let it cool down a bit (don’t let it get cold).

Tarte Tatin

1. Now roll out the dough to a thickness of about 5 millimeters and place it on the pan with the pears. Place 2-3 centimeters of the batter on the sides of the pan and remove the excess batter. Put the pan with the pears and the pastry lid in the oven preheated to 180 degrees and bake for about 45 minutes.
2. The dough must be crispy and light brown. Then take the tart out of the oven and let it cool down a bit. Take a serving platter, cutting board or something similar and place on the pan. The plate must be significantly larger than the pan. Hold the pan and the above plate very firmly with both hands and turn in one swing so that the cake with the dough remains on the plate. Serve with creme fraiche (or vanilla ice cream).