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Saffron Pear Tarte Tatin with Pistachios Recipe

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4.2 from 87 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This elegant Saffron Pear Tarte Tatin combines a classic French upside-down tart technique with fragrant saffron-infused caramelized pears and a buttery homemade pastry crust. Finished with toasted pistachios for a crunchy contrast, this dessert is perfect for impressing guests with its beautiful presentation and luxurious flavors.

Ingredients

Pie Crust

  • 1 stick (125g) unsalted butter, diced
  • 2 1/2 cups (300g) all-purpose flour
  • 1 large egg
  • 1-2 teaspoons water

Filling

  • 3-4 pears, peeled and cut into quarters
  • 1/2 cup (100g) sugar
  • 1/4 cup (approx. 50g) unsalted butter, diced
  • 1g saffron
  • 1 handful pistachios, crushed

Instructions

  1. Preheat Oven and Prepare Springform: Preheat your oven to 350°F (180°C). Line a 10-inch (25-26 cm) springform pan with detachable bottom using parchment paper and cover the outside of the springform with foil to prevent leaks.
  2. Make the Pie Crust: Dice the butter and quickly mix it with the flour until combined. Add the egg and stir with a wooden spatula. Add 1-2 teaspoons of water as needed to form a smooth, non-sticky dough. Shape into a firm ball, wrap in cling film, and set aside.
  3. Prepare Pears: Peel and core the pears, then cut each into quarters. Arrange the pear quarters in the springform pan with their curved sides touching the bottom, creating an attractive base layer.
  4. Caramelize Sugar and Add Flavor: In a medium saucepan over low heat, cook the sugar without stirring until it begins to turn a light golden color. Remove from heat immediately, pour the caramelized sugar over the arranged pears, then sprinkle the diced butter and saffron evenly on top.
  5. Roll Out Dough and Cover Pears: Roll the dough into a circle slightly larger than the pan’s diameter. Place the dough carefully over the pears and tuck the edges between the pears and the springform edge. Use a sharp knife to cut a few vents in the crust to allow steam to escape.
  6. Bake the Tarte Tatin: Bake the tarte tatin for 40-45 minutes until the crust is golden brown. Remove from the oven and allow to cool slightly so the caramel can set.
  7. Invert and Garnish: Carefully invert the springform pan onto a serving plate to release the tarte tatin. Lightly toast the crushed pistachios in a frying pan over medium heat, stirring constantly until golden and fragrant. Sprinkle the toasted pistachios over the tarte before serving. Optionally serve with vanilla ice cream.

Notes

  • Ensure the dough is firm but not sticky to make rolling and placing it easier.
  • Carefully watch the sugar when caramelizing as it can burn quickly.
  • The foil around the springform helps prevent any caramel from leaking during baking.
  • Let the tart cool a bit before inverting to avoid hot caramel spills.
  • Toast pistachios just before serving to maximize their crunch and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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