Tarte Tatin with pears and ginger in sponge cake

Ingredients for 8 servings:

• 500 g pear(s), medium-sized
• 150 g flour
• 150 g butter, soft
• 200 g brown sugar (cassonade)
• 3 m.-sized eggs
• 2 tsp, leveled baking powder
• 2 tbsp milk
• 1 pinch(s) salt
• 40 g ginger, grated
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 180°C (top/bottom heat). Butter a 24cm springform pan. Peel and quarter the pears, remove the cores, and set aside. Caramelize 100g of brown sugar in a pan without adding water. Pour the caramel into the prepared pan. Arrange the pears decoratively in the pan. For the sponge cake, cream the softened butter in a bowl until fluffy. Add 100g of brown sugar, ginger, and a pinch of salt; mix until smooth. Add the eggs, one at a time, and beat in each egg for 1/2 minute on the mixer’s highest speed. Mix the flour with the baking powder and briefly fold in with a little milk. Spread the batter over the pears and bake the tart for 30-40 minutes. Remove from the oven and let cool for 5 minutes, then turn out onto a plate. Serve lukewarm or cold.