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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.

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