Recipe for black pudding and pear tarte tatin
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This week, forget everything you know about tarte tatin… because Claire Grumellon's version is absolutely divine! The chef of the Lissit wine bar (Paris 11th arrondissement) combines pears and black pudding under a homemade shortcrust pastry, before topping it with a golden caramel… for a tarte tatin that will drive you crazy!
Schedule
Preparation: Peel the pears, remove the cores, then slice them using a mandoline. Slice the sausage into rounds approximately 2 cm thick.
Shortcrust pastry: Mix the flour, sugar, and salt in a bowl. Add the softened butter and gradually rub it into the flour mixture until it resembles breadcrumbs. Add the egg yolk and milk, then knead by hand until you obtain a smooth ball of dough.
Caramel: Pour the sugar, butter, and a pinch of fleur de sel into a saucepan. Moisten with a little water and heat over medium heat until boiling. Watch the cooking without stirring until a beautiful golden color is achieved.
Assembly: Pour the caramel into a baking pan lined with parchment paper, then add the pears. Bake for 40 minutes at 180°C (350°F), pressing down the pears every 10 minutes. Arrange the slices of black pudding on top and bake for another 10 minutes. Press the black pudding down with a spatula to create an even layer. Spread the pastry over the top and prick it with a fork to prevent it from puffing up. Finally, bake for 20 minutes (still at 180°C/350°F). It's ready! Serve warm with a small green salad.
