Name: Simple Pear Tarte Tatin Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-489501H28M1S
Cuisine: French
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more as needed; 2 Tablespoons (25g) granulated sugar; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed; 1/4 cup (60ml) ice-cold water, plus more as needed; 5–6 small, semi-firm pears (about 1.5–2 lbs.); 1 Tablespoon freshly squeezed lemon or orange juice; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/4 cup (4 Tbsp; 56g) unsalted butter; 1/2 cup (100g) packed light or dark brown sugar

Jump to Recipe· 3.9 from 34 reviews

If you adore classic French desserts but sometimes shy away from complicated techniques, you are going to love this Simple Pear Tarte Tatin Recipe. This version keeps the rustic magic of a traditional tarte tatin—a beautifully caramelized fruit tart baked under a crisp, buttery pastry—but simplifies every step so that your kitchen experience is as joyful as the result. Pears gently spiced and perfectly caramelized meet a tender, flaky crust that flips out into a stunning presentation that feels both elegant and comforting. This recipe is a celebration of flavors and textures with a straightforward technique you’ll want to make again and again.

Ingredients You’ll Need

A black cast iron pan holds three halved apples sprinkled with cinnamon, arranged at the top inside edge. A light beige pie dough is being rolled out over the apples with a wooden rolling pin held by two woman's hands on either side, covering part of the apples. The dough has a soft, slightly flaky texture and extends over the pan edges in an uneven circle. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Simple Pear Tarte Tatin Recipe lies in its thoughtfully chosen ingredients, each playing a crucial part in building layers of flavor, texture, and aroma. From the crisp pears to the buttery caramel and flaky dough, every component is essential yet incredibly accessible.

All-purpose flour: Provides the perfect structure for a tender but sturdy crust that holds everything together.
Granulated sugar: Adds just the right sweetness to the dough, balancing the caramel’s rich depth.
Salt: Enhances all the flavors, helping the butter shine in the crust.
Cold unsalted butter: The secret to a flaky, melt-in-your-mouth crust with buttery richness.
Ice-cold water: Gently brings the dough together while keeping it tender and workable.
Small, semi-firm pears: The star fruit whose sweetness and texture caramelize perfectly without turning mushy.
Fresh lemon or orange juice: Brightens the pears and prevents them from browning before cooking.
Cinnamon, nutmeg, and ginger: Warm spices that elevate the pears with cozy, aromatic notes.
Unsalted butter (for caramel): Adds richness and helps create a luscious, golden caramel sauce.
Light or dark brown sugar: Deepens the caramel flavor with molasses undertones and a beautiful color.

How to Make Simple Pear Tarte Tatin Recipe

Step 1: Prepare the Crust

Start by whisking together the flour, sugar, and salt to evenly distribute the dry ingredients. Cut in the cold butter until your mixture resembles coarse peas—this texture is the key to a flaky crust. Adding ice-cold water sparingly brings the dough just together without overworking it. Chill this dough wrapped as a disc in the fridge, which helps relax the gluten and keeps the butter cold, ensuring a tender crust.

Step 2: Prep the Pears

While your dough chills, peel and halve the pears lengthwise. Scoop out both the core and the stem base carefully, then toss the pears with fresh lemon or orange juice and warming spices like cinnamon, nutmeg, and ginger. This step flavors the fruit and protects its lovely color until baking.

Step 3: Make the Caramel Sauce

Melt butter over medium heat in an oven-safe skillet or saucepan, then whisk in the brown sugar. Initially, it will look separated, but persistence is key here—keep whisking until the sauce gleams with glossy caramel. Let it cool slightly as you roll your dough. This caramel is the luscious, sticky base that coats the pears beautifully.

Step 4: Assemble and Bake

Preheat your oven to 400°F (204°C). Roll out the chilled dough into a roughly 11–12 inch circle—no need for perfection! Layer the pear halves cut-side up in the caramel-coated skillet, then drape the pastry over, tucking the edges gently around the pears to trap all that sweet steam. Dock the dough with a fork so the crust bakes evenly. Bake 20 minutes at the higher temperature, then reduce to 375°F (191°C) and bake for 25 more minutes until the crust turns a gorgeous golden brown, signaling that it’s perfectly baked.

Step 5: Flip and Serve

Allow your tarte tatin to cool on a rack for about 10 minutes before carefully inverting it onto a serving plate. This step is exciting but requires caution because the caramel will be very hot. Once flipped, your pears will shine atop a crisp and buttery crust, ready to be sliced and enjoyed warm or at room temperature.

How to Serve Simple Pear Tarte Tatin Recipe

The image shows a round pear tart with a light golden brown pastry crust that looks flaky and slightly crimped at the edges. Inside, there are eight whole poached pears arranged in a circle, each one shiny with a caramelized glaze and sprinkled lightly with cinnamon, giving a warm orange-brown color and smooth texture. In the center of the tart, there are three scoops of creamy white ice cream, melting slightly over the pears. One slice of the tart is partially cut and slightly pulled out, revealing the thick, tender pears and the soft crust underneath. The tart is on a white plate with fine ridges, placed on a white marbled surface. A spoon with a wooden handle rests on the edge of the plate. Nearby, two green pears and a brown cloth are partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a few fresh mint leaves adds a lovely finishing touch, but the most irresistible garnish is a big scoop of vanilla ice cream melting over each warm slice. The ice cream’s creaminess perfectly balances the caramel’s rich sweetness and the pear’s tender juiciness.

Side Dishes

This tarte tatin pairs beautifully with light, fresh sides like a crisp green salad dressed with lemon vinaigrette if you want to turn it into a more complete meal. For dessert-focused gatherings, a pouring of crème fraîche or lightly whipped cream is a classic companion that brings a tangy contrast.

Creative Ways to Present

Try individual servings in small, oven-proof ramekins for a charming personal touch. You can also experiment by adding a handful of toasted nuts like walnuts or pecans on top for extra crunch. Or drizzle with a thin stream of good-quality honey or aged balsamic vinegar for a delightful flavor twist that will impress guests.

Make Ahead and Storage

Storing Leftovers

Any uneaten pear tarte tatin can be covered tightly and refrigerated for up to four days without losing its wonderful flavors or texture. The crust stays crisp, and the caramel-soaked pears keep tasting divine. Just bring it back to room temperature or gently warm before serving.

Freezing

You can freeze the dough itself for up to three months after preparing it, which makes future tarte tatins even easier to pull together. Thaw the dough overnight in the refrigerator before rolling out. As for the assembled tart, it’s best enjoyed fresh, but you can refrigerate it for a day or two if needed.

Reheating

Reheat your tarte tatin in a 350°F (175°C) oven for about 10 minutes to revive that flaky crust and warm the caramel filling. Avoid microwaving as it can soften the crust and make the caramel sticky rather than luxurious.

FAQs

Can I use apples instead of pears for this Simple Pear Tarte Tatin Recipe?

Absolutely! Apples are a classic choice for tarte tatin and work wonderfully with this method. Just choose firm apples like Granny Smith or Honeycrisp to hold their shape during caramelization and baking.

Is it necessary to chill the dough for this recipe?

Chilling the dough is highly recommended as it relaxes the gluten and keeps the butter cold, which results in a flaky crust. You can refrigerate it for at least one hour or up to three days before rolling it out.

What if I don’t have a skillet that’s oven-safe?

If your skillet can’t go in the oven, use a heavy-duty saucepan to make the caramel, then transfer the caramel and pears to an ungreased pie dish for baking. Cover the pears with the dough as instructed.

How ripe should the pears be?

Choose pears that are firm to semi-firm—too ripe and they will cook down too much and become mushy. They should hold their shape while turning tender and juicy in the caramel.

Can this recipe be made vegan?

Yes! Substitute the butter in the dough and caramel with a high-quality vegan butter alternative. The flavor and texture might differ slightly but remain delicious.

Final Thoughts

This Simple Pear Tarte Tatin Recipe is one of those dishes that feels both sophisticated and welcoming, perfect for impressing friends or savoring a quiet moment at home. It showcases how a handful of simple ingredients and straightforward steps can create something truly special. Give it a try—you might just discover your new favorite way to enjoy pears and French baking in one unforgettable tart.