Roasted pear tatin with a Basque cake crust
For 6 people
- 6 pears (such as Comice)
- 1 stick of licorice
- 10g zan or sweet licorice
- 15g butter
- 50g heavy cream
For the Basque cake dough
- 125g butter
- 1 yolk + 1 whole egg
- 35g almond powder
- 100g Natsuc sugar
- 6/7g yeast
- 250g flour
- 3g fine salt
Basque cake dough (to be made the day before)
- Beat together the sugar and softened butter + almond powder.
- Add the egg and the yolk, beat again until it turns white.
- Sprinkle in the flour and yeast, then add the salt.
- Form the dough into a ball and chill.
Preparing the pears
- Heat ½ liter water. Cut the licorice and zan into small pieces then add them to the water.
- Cover the pan and leave for 10 min to infuse.
- Peel the pears and cut each one into 8 pieces
- Remove the hard inside parts from each segment.
- Heat a pan and brown all the pieces on each side.
- Remove them from the pan and deglaze with the licorice infusion.
- Heat the liquid with the skins that have also been seared.
- Place the baking paper disks into your Tatin tins.
- Place the caramelized pear segments on the paper.
Preparing the tatins
- Roll out your Basque cake dough and cut 6 circles, the same diameter as your roasted pear tatins by Patrice Demangel.
- Place the dough over the top of the pears and bake for 15 min at 180°C.
Finishing touches for the licorice infusion
- Strain the licorice infusion and reduce by half.
- Add the cooking juices created by the tatins and sweeten to taste.
- Boil up the liquid and then add the heavy cream.
- Whisk the mixture.
- Take the tatins out of the tins and serve with the crust at the bottom and the juice around the edges.