Tarte tatin made of pears

1 . Stage

There are two ways to make this dessert. The first is to bake in a thick-walled pan immediately with caramel (pears in the dough are placed directly in the caramel). The second is to bake by laying the pears in the dough on a baking tray (without the caramel), and add the caramel at the final stage of cooking. I always do the second way, that's what I'll describe! Pears should be washed, peeled, cut in half and remove the core and pips.

2 . Stage

Divide the puff pastry into four pieces and roll out each piece into a rectangle and wrap them around the pears.

3 . Stage

The ends of the pastry can be twisted into a bow or cut off. Sprinkle the pears with cinnamon, if desired. Place the pears in the dough on a baking tray lined with baking paper. Place pears face down and dough face up. Bake at 190 degrees until the dough turns red (in my oven, it is about 20 minutes). While pears are baking, you can make caramel. Melt butter and pour sugar evenly into it. Rock the mixture from side to side. Heat until lightly caramelized.

4 . Stage

After the dough on the pears has browned, remove the baking tray from the oven and carefully turn the pears over (dough side down and pears side up). Drizzle the pears with caramel and return the tray to the oven for another 5 minutes.