for 4 people

Caramel

100 g

sugar

Pears

15 g	butter, cut into small pieces
25 g	pine nuts
1 sprig	rosemary, needles removed
15 g	Fine Food Parmigiano Reggiano DOP, finely grated
¼ tsp	sea salt
2	pears, cut into wedges

Tarte tatin

1	rolled shortcrust pastry (approx. 32 cm Ø)

Bake

a little

Fine Food Parmigiano Reggiano DOP, shaved into thin strips using a peeler

How it's done

Caramel

Spread the sugar over the baking paper.

Bake

Bake for approx. 10 mins. in the centre of an oven preheated to 200 °C until the sugar turns a light brown colour. Remove.

Pears

Spread the butter, pine nuts, rosemary and parmesan over the caramel, add the salt. Top with the pear wedges.

Tarte tatin

Roll out the pastry, prick firmly with a fork and place loosely over the pears. Make a rim between the pears and the edge of the tin.

Bake

Approx. 20 mins. in the centre of the oven. Remove from the oven and leave to stand for approx. 2 mins., carefully tip the tart out onto a plate, remove the baking paper. Sprinkle the parmesan over the tarte tatin.

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