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Pear Tarte Tatin Recipe

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4.2 from 71 reviews

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

Description

This Pear Tarte Tatin is a classic French upside-down tart featuring caramelized pears baked under a flaky puff pastry. The pears are gently cooked in a buttery lemon caramel before baking, resulting in a rich, tender, and beautifully glazed dessert that serves eight. Perfect for a refined yet approachable treat, this tart combines the sweetness of caramel with the subtle acidity of fresh lemon juice, all wrapped in golden puff pastry.

Ingredients

Fruits

  • 5-6 pears, peeled, cored, and halved
  • 1 tablespoon freshly squeezed lemon juice (for pears)

Caramel

  • 150 g granulated sugar
  • 60 g unsalted butter
  • 1 tablespoon freshly squeezed lemon juice (for caramel)
  • ¼ teaspoon salt

Pastry

  • 1 pack puff pastry (store-bought or homemade), chilled

Instructions

  1. Prepare the Pears: Peel, core, and cut the pears in half. Drizzle them with 1 tablespoon of freshly squeezed lemon juice to prevent browning, then set aside.
  2. Preheat the Oven: Set your oven to 350°F (175°C) with no fan.
  3. Make the Caramel: Place a heavy, ovenproof skillet or tarte Tatin pan (about 9-inch/23 cm) over medium heat. Add the sugar, unsalted butter, and 1 tablespoon lemon juice. Cook slowly until the mixture turns a light golden caramel color. If the butter separates, whisk gently to re-incorporate. Remove from heat and stir in the salt.
  4. Arrange the Pears: Place the pear halves cut-side up in the caramel, packing them tightly as they will shrink during baking. Add more pears if needed to form a full, even layer.
  5. Bake the Pears: Transfer the skillet with pears to the oven and bake for about 20 minutes until pears are partially cooked. Remove from oven and allow to cool to room temperature. If excess liquid has released, spoon it out carefully, leaving moist caramel underneath but avoiding submersion.
  6. Prepare the Puff Pastry: Roll out the chilled puff pastry dough into an 11–12 inch (28–30 cm) circle, just big enough to cover the pears and tuck in around the skillet edges. Prick the dough all over with a fork to allow steam to escape.
  7. Assemble and Bake: Carefully lay the puff pastry over the cooled pears, tucking edges down inside the skillet. Bake in the oven at 350°F (175°C) until the pastry is puffed and golden brown, approximately 25-30 minutes.
  8. Cool and Serve: Let the tart cool slightly before inverting onto a serving plate so the caramelized pears are on top. Serve warm or at room temperature.

Notes

  • Use firm but ripe pears, such as Bosc or Anjou, for the best texture.
  • If excess liquid accumulates after baking pears initially, gently spoon it out to avoid soggy pastry.
  • The tart is best served slightly warm for the perfect balance of caramel softness and crisp pastry.
  • Make sure to use a heavy, ovenproof skillet or tarte Tatin pan to handle both stovetop and oven cooking.
  • Chilling the puff pastry before rolling helps achieve a flakier crust.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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