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Le Chaudron recipe
Tatin de poires de Mamie Praline
Mamie Praline's pear tarte Tatin
⏱ 60 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6pears
1shortcrust pastry
40 g (1½ oz)brown sugar
20 gbutter
1 tspfour-spice blend (quatre-épices)
- 6 pears
- 1 shortcrust pastry
- 40 g (1½ oz) brown sugar
- 20 g butter
- 1 tsp four-spice blend (quatre-épices)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 6 pears, halve them lengthwise and remove the cores and seeds with a spoon or paring knife.
- Melt the 20 g (1½ tbsp) butter in the large skillet over low heat and add the pear halves. Brown for 10 minutes, until the liquid they release has completely evaporated.
- At the end, sprinkle with the teaspoon of quatre-épices (French four-spice) and gently shake the pan to coat. Set aside off the heat.
- Put the 40 g (3 tbsp) brown sugar in the cake pan and caramelize it directly over low heat, without stirring or letting it burn, until amber.
- Take the pan off the heat and immediately arrange the pear halves in a star on the caramel, rounded side down, tightly packed.
- Preheat the oven to 180 °C (350 °F). Roll out the pie dough and lay it over the pears, tucking the edges down between the pears and the sides of the pan.
- Bake for 25 minutes at 180 °C (350 °F) until the pastry is golden. Let cool for 15 minutes, then turn out by flipping it in one quick motion onto a serving plate. Serve warm or cold.
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