The Pétrin

Roll out the dough on a work plan flour to a thickness of 0.5 to 0.8 cm. Cut a circle of 3 to 4 cm wider than the diameter of your pan. Place the dough on the pear taking care to center and then fold the edges towards the inside of the mold with your fingers (if they are fine and delicate) or with the flat of a butter knife (or other utensil which does not tear the dough).
Make one or two small holes with the tip of a knife on the surface of the dough and bake immediately. Bake 30 to 35 minutes or until dough is golden brown color and caramel on the edges is brown.

Place on a rack out of the oven. Prepare a large serving dish, preferably with edges (juice cooking liquid and still very warm when escape is to return the tart tatin, it is better to take precautions!).
Place the serving dish back to the pan and return the mold of a sudden (with gloves). If the pears are slightly displaced during the manip, put them gently in place.

Serve the tart tatin still hot or warm with heavy cream, the whipped cream or a scoop of vanilla ice cream.

The tarte tatin is best eaten the same day as the cooking juices and caramel tend to soften the dough and make a little cardboard. If you do not have enough mouths to feed, share it with your neighbors or let it warm a few minutes the next day before playing extensions greedy.

Your pile of "income test" grows by the day and you despair of ever realizing the oldest? "Everything comes to those who wait" .. particularly when it comes to cooking, or rather, let us be frank, desserts!
As this pie to black (blackcurrant pie), found there is more than a year and a half on Bron's blog when I came to buy my first black tray, including the description and the picture focused on the color red great cooking juices overcome me. But with my poor 150g of berries and unable to return to my dealer, no way to die! I was frozen blackcurrants my pending return in order to finally achieve this recipe, but finally I had used to create a dessert for Cuisine P @ ssion. Discouraged, defeated, me ..? I waited, but with the black for the month of August, she finally landed on my plate this famous pie altered on my way ... and nobody is complaining!
I give you something even when you do not have to wait for the season of black if you're the impatient type, with frozen berries, it works very well also

(for a mold of 20-22 cm in diameter)

Note: It is important not to work the dough first so as not to favor the formation of gluten that would make the dough firm and the other to avoid melting the fat. Indeed, the melting of small pieces of fat not incorporated in the dough basing during cooking, creating steam which aerates the dough and gives it a light texture a bit flaky.

Note: although the butter is better tasting pasta pie, they are more fragile and less resistant than pasta made from vegetable fat. In general, it is advisable to use a mixture of butter / vegetable fat to have good resistance (useful with juicy fruit) along with a lighter texture and more tender. To remain without milk, I use a special pastry margarine butter to taste and add a little liquid cream plant in the dough to make it more tender.

Form a ball with the dough, divide it into 2 pieces of equal weight can crush each piece thick disk. Film food wrap and place in refrigerator at least 30 minutes (refrigerate the dough allows the gluten to relax - the dough less elastic spread more easily - and enhance the fat, which will prevent the dough from sticking to the plan work and to be lighter since less flour will be needed for spreading).

At this point, you can keep the dough cool for 3 to 4 days or freeze.

Preheat oven 6-7 th (190 ° C). Butter a pie mold of 20-22 cm in diameter and 3-4 cm high (I do not have a special mold, I used the glass lid of my favorite deep fryer).

In terms of work lightly flour, spread to roll one disk of dough (out for 5 minutes before the dough is more pliable) to form a circle of 25-26 cm in diameter.

Note: For a disc of dough to uniform thickness, always spread from the center toward the edges, avoiding the movement of return of the roll. Sprinkle the surface with a veil of flour, begin to spread oval, flip the dough upside down and start to spread, turning even 1 or 2 times the dough. Continue without much support until the desired size

Transfer the batter into the mold is prepared using the roller, or by folding 4. Press gently with your fingers so that the dough wife the shape of the mold. If the edges are too long, possibly cut with scissors (must stay at least 2 cm beyond the edges).
Sprinkle pulp coarsely crushed roasted hazelnuts or chopped and pour the pan-fried black and spread evenly over the surface.

Roll out the second half of dough as before or slightly larger. With a brush dipped in beaten egg or milk, lightly brush the edge of the dough into the mold. Submit gently on top of the second circle of dough by folding and pinching the edges to join the 2 pasta. Scissors to cut off excess dough and decorate the outline of the pie to your liking (festoon by hand, fork etc. ..). With the tip of a small knife or razor blade, make 3 or 4 deep harmonious in the center of the pie to allow steam generated during cooking from escaping.

Place in freezer for 15 min (the transition to cold reduces the risk of narrowing of the pulp cooking and makes the dough more puff).

Brush the surface of the pie with beaten egg and sprinkle with crystal sugar. Place pan on a baking sheet (to collect any overflow of juices for cooking), oven and cook for about 45-50 minutes or until the pie reaches a golden brown.
Cool 30 minutes before cutting to allow time to trim to "take".

Serve with whipped cream or sweet nature scented with vanilla, Amaretto or what you like.

Source: my recipes inspired by Bron and Baking With Julia