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Pear (or quince) yogurt Tatin style
Ingredients:
You will need:
Ingredients:
For the batter:
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150g yoghurt
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80g dark sugar
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3 tablespoons quinceor apple butter
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or apple sauce or puree-
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or any jam if you don’t have any of them
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80 ml oil
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2 eggs
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150g flour
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1 teaspoon baking powder
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1 pinch salt
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½ teaspoon cinnamon
For the caramelised pears:
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4 pears (or 5 or 6 if you want)-or 2 quinces (peeled and blanched for 10 minutes)
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4-5 tablespoons dark sugar (or 8 teaspoons)
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50=80g butter
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A round oven deep sandwich tin
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A mixing bowl
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Teaspoons and tablespoons, a wooden spoon, a knife
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An oven
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Preheat the oven at 175 degree (Fan)
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Line a 24 cm round cake dish with the pears, quartered and sliced.
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Sprinkle 4-5 tablespoons of dark sugar on them, and about 40grams butter (salted is a plus but unsalted is fine too)
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Bake in the oven for about 20 minutes.
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Whilst the pears are baking make the batter:
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In a bowl mix thoroughly without beating too hard: yoghurt, sugar, quince or apple butter or puree or any jam, beat in the 2 eggs.
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Add the flour, the baking powder, cinnamon and salt
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Mix thoroughly. Et voila. Batter is ready!
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Take the pears out, wait 5-10 minutes for them to cool off, pour the batter on the pear and bake in the oven for about 30 minutes.
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When a skewer or a knife comes out dry from the cake, it means it is ready.
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Wait 5 minutes and turn upside down on a plate.
I find it even better a day later, if you can wait that long!!
