Instructions

The night before, melt the butter at room temperature in a medium-sized bowl, then mix it in the egg yolks with a kitchen robot or an electric mixer. Add the sifted flour and pecorino which you should have already mixed with a blender. You should get a smooth mixture that can be put in the refrigerator at least overnight.

Meanwhile, bring the cream close to a boil with the freshly-blended pecorino. Mix well until completely dissolved. Turn off the heat, let cool and then store in the refrigerator overnight. The next day, take out the pastry dough and bring it back to room temperature. Knead and roll it out on a sheet of parchment paper. Try to make a circle the size of the pan you need to cover. (I use an adjustable circle as a template). Put the pastry dough circle in the freezer for 15 minutes. This will make it easier to spread the pastry dough without breaking it.

Cut the pears in half lengthwise, peel them and remove the core. Melt the butter in a pan large enough to hold the pears in a single layer, add sugar, stir and cook over medium heat until they have formed a dark caramel crust. Let the pear halves cook for a few minutes, turning them gently so that they get covered in caramel. Place pears with the cut part facing downwards in a 9-inch wide baking pan covered with parchment paper and sprinkle with the caramel.

Cover with the pastry dough circle, making it fit everything around the edges of the pan. Bake at 400 °F (200 °F) for 35-40 minutes, until the crust is golden brown. Let cool and serve turning it upside down, so that you see the pears cut. While your Tarte Tatin cools, remove the Chantilly cream from the fridge and whip the cream until you get the consistency of whipped cream. Serve each slice of pie with a scoop of pecorino Chantilly cream.