Pear tarte tatin

1. Peel 6 pears and cut into thick slices, collect the juice in a separate bowl. Recover pear drops and badly cut slices. Keep the skin and the the small slices, blend and set aside.

2. Preheat the oven to 210°C (th. 7). In a saucepan, melt 60 g of sugar and 60 g of butter. Add the pear puree and 2 tablespoons of sherry vinegar. Heat for 5-8 minutes until a thick juice.

3. Buttered a cake pan. Pour the juice and arrange the pear slices. Roll the shortcrust dough on top. Seal the edges by pressing with your fingers with little water. Bake for 25 minutes.

4. Unmold before serving.

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