Gordon Demos How To Make Tarte Tatin | Season 10 Ep. 7 | MASTERCHEF

Prepare the short crust by mixing flour, sugar, salt, and firm butter.

Make the dough pliable and let it rest.

In a cast iron pan, place butter and sprinkle sugar to create the caramel base.

Add cinnamon sticks, star anise, and a vanilla pod to the caramel.

Place pears in the pan with the round part down at a 90-degree angle.

Heat the caramel to 380 degrees, being careful not to burn it.

Roll out the pastry to about 3/4 of a centimeter thick.

Once the caramel is dark and fragrant, remove it from the heat.

Lift the pastry over the pan quickly and tuck it in around the pears.

Pierce the pastry to prevent steaming, then place it in the oven at 375 degrees for 18 to 20 minutes.

Prepare the creme anglaise by bringing cream and milk to a boil.

Whisk in egg yolks and sugar while the cream mixture is boiling.

Return the mixture to the heat, stirring constantly until it thickens.

Carefully remove the tart Tatin from the oven and place a plate on top of the pan.

Firmly twist the plate to invert the tart Tatin onto it.

Flambé the tart Tatin with cognac, tilting the pan to ignite.

Sprinkle powdered sugar over the caramelized pastry.

Equipment Needed

Spice Level:

Dietary