Cake Tatin of Pears

INGREDIENTS FOR 8 PERSONS

1 ½ kg. Peras confers

100 grams of sugar

2 water spoonfuls

30 grams Of butter

1 mass bundle fresh breeze, or to do to hand

Preparation of the mass breeze to hand 120 grams of normal flour, 60 grams of butter to temperature ambience, 1 spoonful of sugar, 1 pinch of salt, 1 medium egg, ¼ glass of cold water (if it was necessary)

Preparation:

1st - to peel the pears and to cut them for the half along. To remove the heart.

2nd - to put in a mold that resists high temperature, 75 gm of the sugar, the water.

3rd - to put in the microwave 3 ó 4 minutes until a clear caramel is done.

4th - to add the butter.

5th - to withdraw, and to place the half pears with the flat part up and the top inwards.

6th-Rociarlas with lemon so that they do not blacken.

7th - to dust with sugar.

8th - to extend the mass, to take it with the wooden roller and to unroll it on the pears covering the exterior part of the mold smeared with oil. (this way yes it shrinks there is a surplus for the sides).

9th - on having extracted of the stove to cut what stands out, or to double it inwards.

10th - to place in the stove preheated to 180th C, during approximately 40 minutes approximately, until the mass is golden.

11th-Desmoldar at the moment of serving and accompanying of a cream jarrita, or cream chantilly, or cream ice cream, or of vanilla.

It notices: This cake can be done by advance, but warm it in a soft stove before serving and later desmoldarla, so that the puff-pastry is not softened. Also it is possible to do with apples. The disadvantage that has the pears is that they release a lot of water. Yes it is done by advance, on having overturned the cake, it will be necessary to withdraw the water excess. And they can be done individually also. The alone problem would consist in finding the suitable mold.