Caramelised Pear Tart Tatin
Sweet pears, fragrant spices and crisp pastry make for a heavenly dessert.
Mix the following ingredients and leave covered overnight.
5 g dry yeast
100 ml water
150 g bread flour
30 g sugar
250 g flour
5 g salt
90 g sugar
Zest of one orange and one lemon
2 egg yolks
½ teaspoon pure vanilla extract
170g cold unsalted butter, cut into cubes
200 g golden sultanas
. Mix the starter with the flour, salt, sugar, honey, eggs, zest and vanilla extract until you have smooth elastic dough.
. Gradually mix in butter until dough is soft and silky.
. Mix in sultanas well.
. Leave dough to rise in a warm place until doubled (usually 5 - 6 hours).
. Divide in two and divide into balls.
. Place in a well oiled A10 (3 kg) tin can and leave to rise until almost reaching the top of the can.
. Bake at 150 degrees Celsius for 60 - 70 minutes if needed.