Pear Tarte Tatin, gluten free

Ingredients

• 4 pcs Bosc pears, peeled, cored
• 250 g Homemade, pie crust, gluten free
• 80 g Cane sugar
• 100 g Unsalted butter, chilled and diced small
• 1 pcs Lemon, washed
• 1 tsp Cinnamon, ground

Method

1. Slice the cored pears to not more than 1 cm thick slices, drizzle lemon juice on them.
2. Preheat the oven to 220°C.
3. Take an ovenproof saucepan and start to heat the sugar on low heat.
4. Take care on it, it must be caramelised but not burnt.
5. When the sugar is medium brown, arrange pear slices in fan form.
6. Sprinkel the cinnamon on them and place the pan into the oven.
7. On a working surface, roll out the pie crust to round form and 1cm thick.
8. Take the pears out from the oven and dot the top with butter dices.
9. Cover the pears with the pie crust and gently push the edges between pears and the side of the pan, keeping the melted sugar in
10. Bake til' the pie crust tends to be brown, this may take around 20 minutes.
11. Before serving, take the pan out from the oven, and let it test 5 minutes to allow the sugar cool down and thickening.
12. For seving, take a big cake plate and cover the pan with it, faced to the top of the crust.
13. Keeping the plate on the pan, pressing with your hands, with one careful yet quick move, turn the pan upside down.
14. The cake should plop out from the pan in one piece, and then the pears will be on top.
15. Serve warm with a scoope of vanilla ice cream, or cooled with toasted pine nuts, as your taste.