Tarte tatin with pears and ginger

Making tasty and tempting desserts at home is a real pleasure for all those who are dedicated to cooking with the best ingredients, and who wish to do nothing more than produce something that is authentic, tasty and healthy for all the lucky guests who will have the pleasure of sharing these homemade treats. Our recipe today comes directly from France, the country whose passion for desserts is particularly well-known, so much so that today we are going to make a delicious tarte Tatin, a cake made of pears, which is made starting with the filling and then covered with a shortcrust pastry for baking in the oven and, finally, turned out upside down. But so as give it that exclusive touch of something imaginative and unusual that always differentiates our recipes, we decided to add a little ginger!

Peel the pears, cut them in half and then in half again; remove the seeds and hard core. Take a pan or mould that you can use both in oven and on the hob. Add the sugar to the pan with 2 tablespoons water and heat on the stove until the sugar caramelises and develops a brown colour. Cut the butter into chunks and add to the caramel so that it dissolves and amalgamates well. Now add the sliced pears to the pan, arranging them in a spiral pattern with the concave side down; in the centre, place the bottom part of one of the pears so as to form a pattern that looks like a in daisy. Make sure that the pears are soaked well with the caramel by cooking on the hob for a few more minutes. Grate a little fresh ginger over the pears. Then cover the pears with the shortcrust pastry, removing any excess and making sure the edges entirely cover the pears by pushing down the pastry around the circumference. Cut a cross in the centre of the dough and bake in oven at 200°C for 40 minutes. Remove from the oven and immediately turn out the tarte tatin upside down on a tray or platter.