Roasted Pear Tatin in a Basque Cake Crust

INGREDIENTS for 6

• 6 Comice pears

• 1 liquorice stick

• 10 g zan or liquorice sweets

• 15 g butter

• 50 g thick cream

For the Basque cake dough

• 125 g butter

• 1 yolk + 1 egg

• 35 g ground almonds

• 100 g Natsuc sugar

• 6/7 g baking powder

• 250 g flour

• 3 g fine salt

Basque cake dough (make the day before)

• Using a mixer, beat the sugar with the softened butter and the ground almonds.

• Add the egg and yolk and whisk until pale

• Sprinkle in the flour and baking powder, then season with salt.

• Shape into a ball and chill.

Preparing the pears

• Heat ½ L of water with the liquorice stick cut into small pieces and the zan.

• Cover and leave to infuse for 10 minutes.

• Peel the pears and cut each one into 8 wedges

• Remove the hard core from each wedge.

• Heat a frying pan and brown the wedges on each side.

• Remove them and deglaze the pan with your infusion.

• Simmer the juice again with the peelings, also browned in the pan.

• Place discs of baking paper in your tatin moulds.

• Arrange the caramelised wedges on the paper.

Assembling the tatins

• Roll out the Basque cake dough and cut 6 discs the same diameter as your tatins. Roasted pear tatin in a Basque cake crust by Patrice Demangel

• Lay the dough over the pears and bake for 15 minutes at 180°C

Finishing the liquorice jus

• Strain the liquorice jus and reduce it by half.

• Add the cooking juices released by the tatins and adjust the sweetness.

• Bring to the boil and add the double cream.

• Emulsify everything

• Unmould the tatins with the crust at the bottom and spoon the jus around.