Picasso Tarte Tatin

This is not the usual "tarte tatin" but a special version, as Pablo Picasso would have imagined and designed it!

Get inspired by art in your kitchen!

Do you also see the Picasso violin in our pear cake?

What do you need

165g flour

130g butter

100g granulated sugar

30g egg

6g icing sugar

4 pears

cinnamon powder and salt to taste

How to proceed

For the pear tarte Tatin recipe, prepare the shortcrust pastry: mix the flour with 80 g of butter to obtain a slightly sandy mixture. Add 15 g of water in which you have dissolved the icing sugar and a pinch of salt. Add the egg and mix everything until you get a homogeneous mixture. Shape it into a flattened tile, wrap it in plastic wrap and let it rest in the refrigerator for 40 minutes.

Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a slice: it will serve for the center of the mould. Arrange 50 g of butter in flakes in a non-stick cake tin (22 cm in diameter) and sprinkle with the granulated sugar.

Arrange the pear wedges close to each other, with the point facing the center and the cut side facing upwards, until the mold is filled; arrange the pear slice in the centre, cutting it into smaller pieces if needed.

Roll out the dough to a thickness of 4-5 mm, cut out a disc of the same diameter as the mold and place it on top of the pears, tucking it in along the edge.

Bake at 220°C for about 30 minutes, then cover the surface with aluminum foil and cooking for another 8-10 minutes. Remove from the oven and immediately turn the cake over; complete with a little cinnamon.