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Pear Tarte Tatin Recipe

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3.9 from 31 reviews

This Pear Tarte Tatin is a classic French upside-down tart featuring tender, caramelized pear halves baked under a crisp puff pastry crust. The pears are slowly cooked in a buttery caramel sauce infused with lemon juice and a pinch of salt, then topped with golden puff pastry and baked until perfectly crisp. Served warm, it’s a decadent dessert ideal with whipped chantilly or vanilla ice cream, combining buttery, fruity, and rich caramel flavors in every bite.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Fruits

  • 5-6 Pears
  • 1 tablespoon Lemon juice (freshly squeezed)

Caramel

  • 150 g Granulated sugar
  • 60 g Unsalted butter
  • 1 tablespoon Lemon juice (freshly squeezed)
  • ¼ teaspoon Salt

Pastry

  • 1 pack Puff pastry (store-bought or homemade)

Instructions

  1. Prepare the pears: Peel, core, and cut the pears in half. Drizzle them with freshly squeezed lemon juice to prevent browning and set aside.
  2. Preheat oven: Set your oven to 350°F (175°C), no fan, to get ready for caramelizing and baking the pears initially.
  3. Make the caramel: Place an ovenproof skillet or tarte Tatin pan (9-inch / 23 cm) over medium heat. Add sugar, butter, and lemon juice, cooking slowly until the mixture turns a light golden caramel. If the butter separates, whisk gently until it recombines. Remove from heat and stir in the salt.
  4. Arrange pears in caramel: Place pear halves, cut-side up, tightly packed into the caramel, adding more pears if needed to fill the skillet with an even layer.
  5. Bake pears partially: Transfer the skillet to the oven and bake at 350°F (175°C) for about 20 minutes, until pears are partially cooked. Let cool to room temperature. If excess liquid forms, carefully spoon it out to keep pears moist but not submerged.
  6. Prepare puff pastry: Roll out chilled puff pastry into an 11–12 inch (28–30 cm) circle, just large enough to cover the pears and tuck around the skillet edges. Prick the dough all over with a fork.
  7. Top pears with pastry: Lay the puff pastry over the pears, gently tucking edges down around the fruit and skillet rim.
  8. Bake tart: Increase oven temperature to 375°F (190°C) and bake for 25–30 minutes until the pastry is golden brown and crisp.
  9. Rest and invert tart: Allow tart to rest for 15 minutes. Spoon out any excess liquid, reserving it. Then, while warm, carefully flip the tart onto a serving plate so the caramel-coated pears are on top. You can brush reserved caramel over the pears for a glossy finish.
  10. Serve and store: Slice and serve warm, ideally with whipped chantilly or vanilla ice cream. Refrigerate leftovers covered for up to 3 days; reheat gently at 300°F (150°C) for 10 minutes. To freeze, wrap tart tightly and freeze up to 1 month, thaw overnight before reheating at 325°F (160°C).

Notes

  • Use firm but ripe pears like Bosc or Anjou for the best texture and flavor.
  • Be patient while cooking the caramel on the stovetop to avoid burning; slow and steady yields the best caramel flavor.
  • Allow pears to cool partially before adding puff pastry to prevent sogginess.
  • Pricking the puff pastry helps prevent excessive puffing and bubbling.
  • Reserve any excess caramel liquid after baking to brush over the tart for added shine and flavor.
  • Serve warm for the best contrast of crisp pastry and tender pears with caramel sauce.
  • Freeze leftover tart tightly wrapped; note the puff pastry may lose crispness after freezing.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/pear-tarte-tatin-recipe/