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“I found his recipe in a local magazine and it is an absolutely perfect variation from the classical apple tarte tatin. It is sweet, crispy and warm... a perfect dessert.”
2hrs 35mins

Ingredients Nutrition


  1. In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so.
  2. Cut the pears in halves leaving the stem but withdrawing the seeds.
  3. In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up.
  4. Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes.
  5. While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes.
  6. Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.

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