Description
Pear Tarte Tatin is a simplified version of the classic French upside-down tart featuring caramelized pears baked beneath a buttery, flaky pastry crust. This rustic dessert combines the warmth of caramel, tender spiced pears, and a crisp golden crust for a delightful balance of flavors and textures. The recipe streamlines traditional techniques to make it easier to prepare without sacrificing the rich, indulgent taste.
Ingredients
Crust
- 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
Topping
- 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
Instructions
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture resembles coarse pea-sized crumbs. Add the ice-cold water and stir until the dough just comes together, adding 1–2 more tablespoons of water if it seems dry. Turn the dough out onto a lightly floured surface and shape it into a ball, then flatten into a thick disc. Wrap tightly and refrigerate for at least 1 hour or up to 3 days.
- Prepare the pears: Peel and halve the pears lengthwise, then scoop out the seeded core and remove the stems. Place the pears in a bowl and toss gently with the lemon or orange juice, cinnamon, nutmeg, and ginger until evenly coated. Refrigerate the pears until ready to assemble.
- Make the caramel sauce: In a 10-inch oven-safe skillet or heavy medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, whisking occasionally, for about 3 minutes until the mixture begins to combine and caramelize. Remove from heat and let cool slightly while you roll out the dough. If using a saucepan, pour the caramel into a 9 or 10-inch ungreased pie dish.
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking.
- Assemble the tart: Roll out the chilled dough into an 11–12 inch circle, imperfectly shaped is fine. Arrange the pear halves cut-side up evenly in the skillet or caramel-lined dish. Drape the pastry over the pears and gently tuck the edges down around the fruit. Dock the pastry by pricking it with a fork to allow steam to escape during baking.
- Bake: Place the tart in the oven and bake for 20 minutes at 400°F. Then reduce the temperature to 375°F (191°C) without removing the tart, and bake for an additional 25 minutes until the crust is golden brown and crisp.
- Cool and invert: Let the tart cool on a wire rack for 10 minutes to set. Carefully invert the tart onto a large plate or platter, ideally over the sink to catch any caramel drips. Take care as the caramel and fruit will be very hot.
- Serve and store: Serve the pear tarte tatin warm or at room temperature, optionally with vanilla ice cream. Refrigerate any leftovers covered for up to 4 days.
Notes
- The dough can be made ahead and chilled in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight before using.
- You can prepare the caramel sauce and arrange the pears a few hours in advance, storing at room temperature; slight browning on pears is okay as they will cook during baking.
- Use an oven-safe skillet for ease of caramel cooking and baking in one vessel, but a heavy saucepan and pie dish can also be used.
- Be very cautious when flipping the tart to avoid burns from hot caramel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
