Indulge in the flavors of this Pear Tarte Tatin, a delightful French dessert that combines the lusciousness of ripe pears with caramelized sugar and buttery pastry.
This easy-to-follow recipe is perfect for any occasion - whether you're hosting a dinner party or simply treating yourself to a simple dessert, this pear tart will surely impress.
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Why you’ll love this
Irresistible Caramelized Perfection
The combination of juicy, caramelized pears and a tender, flaky pastry creates a symphony of flavors that will impress you and your loved ones. The golden caramelized layer with a hint of finely chopped ginger adds a delightful balance of sweetness to every bite.
Effortless to Make
Don't let the elegant presentation fool you - this recipe is surprisingly easy to make. With just a handful of ingredients and step-by-step instructions, you can create this stunning pear tart that looks like it came straight from a professional bakery.
Ingredients and substitutions for Pear Tarte Tatin
- Butter: Unsalted butter was used here, though you can definitely used salted and omit the salt from the recipe.
- Sugar: Brown sugar is used to add a deep caramel flavor. You could substitute with superfine/caster sugar or raw sugar, or even use a mixture of two of these.
- Pears: Concord pears were used, but you can substitute with any pears you have on hand. You want them to have a firm texture and not be too ripe. We want our pears to have a little bite to soften during baking. If they’re too ripe, they’ll be more likely to fall apart.
- Ginger: Raw ginger was used for a couple of reasons. Firstly, the strong flavor of fresh can’t really be beat to balance out the sweetness of this dessert; and secondly, you need such a small amount to really give the proper ginger flavor that works best here. If you don’t have fresh on hand, you can replace with 2 teaspoons finely chopped candied ginger. Or 2 heaped teaspoons of dried ginger.
- Puff pastry: For simplicity, store bought puff pastry was used to make this a nice quick dessert.
See recipe card for quantities.
How to make Pear Tarte Tatin:
Heat: A large ovenproof skillet or frying pan on medium heat.
Caramel base: Toss in the butter, sugar, honey and ginger and stir until bubbling.
1
Lay the pears: Down in the skillet, pressing into the caramel in a circle.
2
Pastry topping: Place pastry on top and press firmly into the edges of the pan.
3
Bake: Bake until golden on top.
4
Invert: Whilst hot from the oven, invert onto a plate.
Cool and serve: Allow to cool before serving with a scoop of ice cream.
Dig in: Enjoy!
Equipment needed to make this
Cast iron frying pan or ovenproof pan: A heavy duty pan works best to go from your stovetop when making the caramel to baking your tart.
Large serving plate: You'll need a plate that fits over the edges of your frying pan so when you invert the tarte tatin the juices don't flow over the side.
Oven mitts: This one seems obvious, however, you need to invert your tarte tatin whilse within a couple of minutes of removing from the oven so it doesn't stick to the pan and ruin your tart.
FAQ's for the best Pear Tarte Tatin
Absolutely! While Pear Tarte Tatin is best enjoyed fresh out of the oven, you can make it in advance and reheat it just before serving. This makes it a convenient dessert option for dinner parties or gatherings.
While pears are traditionally used in this Tarte Tatin, you can experiment with other fruits like apples, peaches, or even pineapple to create your own twist on this beloved dessert. Just ensure that the fruit you choose has a similar texture and holds up during baking.
Yes, you can freeze any leftover Pear Tart. Just make sure to wrap it tightly or place it in an airtight container before freezing. When you're ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it in the oven for a few minutes to restore its crispiness.
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Pear Tarte Tatin
Ingredients
- 750 grams / 4 medium pears peeled cored and finely sliced
- 25 grams / 2 tablespoons butter
- 50 grams / ¼ cup brown sugar
- 42 grams / 2 tablespoons honey
- 1 teaspoon fresh ginger finely chopped
- 300 grams / 10.6 ounces puff pastry rolled out
Instructions
- Preheat your oven to 220C/430F.
- Place a large ovenproof skillet or frying pan onto medium heat.
- Toss in the butter, sugar, honey and ginger and stir until the butter has melted and the sugar is bubbling, approximately 3 minutes.
- Remove from the heat and lay the pears down in the skillet, pressing into the caramel in a circle.
- Place the puff pastry on top and press firmly into the edges of your skillet.
- Place in the oven and bake until golden on top, approximately 30 minutes.
- Remove from the oven and invert onto a plate within 2 minutes of removing.
- Set aside to cool.
- Serve up with a scoop or two of vanilla ice cream.
- Slice and serve.
- Enjoy!
Notes
- Pears: Concord pears were used, but you can substitute with any pears you have on hand. You want them to have a firm texture and not be too ripe. We want our pears to have a little bite to soften during baking. If they’re too ripe, they’ll be more likely to fall apart.
- Ginger: Raw ginger was used for a couple of reasons. Firstly, the strong flavor of fresh can’t really be beat to balance out the sweetness of this dessert; and secondly, you need such a small amount to really give the proper ginger flavor that works best here. If you don’t have fresh on hand, you can replace with 2 teaspoons finely chopped candied ginger. Or 2 heaped teaspoons of dried ginger.
- Puff pastry: For simplicity, store bought puff pastry was used to make this a nice quick dessert.?You can make this in advance: While Pear Tarte Tatin is best enjoyed fresh out of the oven, you can make it in advance and reheat it just before serving. This makes it a convenient dessert option for dinner parties or gatherings.
- Feel free to experiment with different fruits: You can make this your own in place of using pears, by replacing with apples, peaches, or even pineapple to create your own twist on this beloved dessert.
- You can freeze this Pear Tarte Tatin: Simply make sure to wrap the cooled tarte tightly or place it in an airtight container before freezing.
Nutrition
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