Tarte tatin a la poire et anis etoile 900x600

Pear « Tarte tatin » with star anise

For 4 people | Preparation: 20 minutes | Cooking: 20 minutes


  • 400 g puffy pastry
  • 1 kg pears
  • 200 g caster sugar (150g for the caramel)
  • 50 g butter
  • 5 stars anise
  • 1 Lemon juice
  • 1 vanilla pod


  • For the caramel :
  • Pour the water, sugar and star anise in a saucepan
  • Lightly waver the pan during the caramel formation to diffuse heat
  • Monitor cooking until the caramel becomes brown
  • Remove the star anise and pour the caramel into a round mold
  • preparation:
  • Melt a knob of butter in a pan, sprinkle with remaining sugar, add the fruit cut into cubes, lemon juice, add the vanilla pod split in 2
  • Let them stew 1mn
  • Spread uniformly fruits in the mold. Cover them with the pastry, retract the edges and prick with a fork
  • Bake at 180 ° C 20 minutes
  • Wait a few moments. Turn out onto a plate
  • Serve preferably warm

Message from the Cellar master:
“Sublimate your tatin with our cider and pear. »

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