125 gr sugar for the pears
40 gr DODONI cow's butter
1/2 tsp ground cinnamon
1 tsp lemon zest
3 large pears
2 cups all-purpose flour
1 tbs baking powder
1/2 tsp salt
1 cup DODONI cow's butter
1 large egg
1/2 cup sugar for the dough
1 tsp vanilla extract
In a large mixing bowl sift together flour, baking powder and salt. In another bowl beat butter and sugar until fluffy.
Add egg and vanilla extract and beat lightly until well incorporated. Add flour and blend until mixture looks like crumbles.
Press to form a ball, cover with cling film and let it rest in the fridge. Peel the pears and cut them in four pieces each.
Preheat the oven at 200ºC.
In a round baking dish, add 125 gr sugar and heat to caramelise stirring constantly on a hob. Add the butter, ground cinnamon and lemon zest. Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5 minutes until the pears are tender. Roll out the pastry to about 6mm thick and cut a disk a little bigger than the baking dish’s diameter.
Place the pastry disc on top of the pears and tuck it around and down into the sides of the pan.
Bake for 20 minutes or until the pastry gets a nice golden colour. Remove from the oven and leave for 10 minutes.
Run a knife around the edge, place a large plate over the top and turn the tart onto the plate.