Tarte Tatin Aux Poires

A little different from the original version. If available use speculoos instead of gingerbread cookies.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 tart

Ingredients

• 5  pears, peeled and sliced
• 1  tablespoon ground cardamom
• 6  cardamom pods
• 100  g butter
• 2  eggs
• 220  g sugar
• 100  g self rising flour
• 100  g  gingerbread cookies

Directions

1. Preheat the oven at 180 °C.
2. Make a caramelsauce, mixing 120 g of sugar, the cardamom pods and 3 tablespoons of water in a small pan. Heat until golden.
3. Pour the caramelsauce in a tart tin.
4. Arrange the pear slices on top of the caramel.
5. Melt the butter and leave to cool for a few minutes.
6. Mix the eggs with 100 g of sugar and the ground cardamom.
7. Add the melted butter and the flour.
8. Crumble the speculoos and mix the crumbs with the dough.
9. Pour the dough over the pears.
10. Bake the tart for 40 minutes.
11. Leave to cool for a few minutes before inverting the tart on a plate.
12. Enjoy!