If you have purchased a few pears and they’re now staring at you in the fruit bowl then this Pear Tarte Tatin is the answer! Have you ever made tarte tatin before?
Arguably one of the most rustic French dishes is Tarte Tatin which requires no bowl, no baking tin, but it does require an ovenproof frying pan.
For equipment it’s light and so are the ingredients because you simply make everything in the saucepan meaning there is no beating or long preparation time which means anyone and I mean anyone with an ovenproof frying pan can make Tarte Tatin!
Why you’ll love this
Pears are the center stage
Thanks to the simplicity of this dish alongside,with a complimentary depth of a flavor added thanks to the ginger.
Adding a little honey to our caramel adds a depth of sweetness to our Tarte Tatin that compliments both our pears and that ginger.
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 here to add a deep caramel flavor that helps draw out the natural sweetness in our fruit. You could substitute with superfine/caster sugar or raw sugar, or even use a mixture of two of these.
- Pears: Concord pears were used here, but you can substitute with any old pears you have on hand, provided they aren’t too ripe. We want our pears to have a little bite so as to soften during baking and if they’re too ripe, they’ll be more likely to fall apart.
- Ginger: Raw ginger was used in this Pear Tarte Tatin 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 substitute with 2 teaspoons of candied ginger that has been finely chopped or 2 heaped teaspoons of dried ginger.
- Puff pastry: For the ease of things, store bought puff pastry was used here to make this a nice simple dessert that doesn’t require much effort or forethought.
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How to make:
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.
Sweet pears come to the stage with this super quick and fuss-free dessert that brings a little bite with a dash of fresh ginger for a very seasonal dessert that requires little effort.
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
- 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.
Recipe by Roamingtaste
- Calories: 318 calories per serve