Pear Tarte Tatin

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 recipe is perfect for any occasion and this will impress your loved ones.

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:

Step 1: Heat: A large ovenproof skillet or frying pan on medium heat.

Step 2: Caramel base: Toss in the butter, sugar, honey and ginger and stir until bubbling.

Step 3: Lay the pears: Down in the skillet, pressing into the caramel in a circle.

Step 4: Pastry topping: Place pastry on top and press firmly into the edges of the pan.

Step 5: Bake: Bake until golden on top.

Step 6: Invert: Whilst hot from the oven, invert onto a plate and top with scoops of vanilla ice cream or pouring cream whilst warm.

Step 7: Dig in: Enjoy!

FAQ's for the best Pear Tarte Tatin

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Pear Tarte Tatin

Sylvie Taylor

Sweet pears come to the stage with this super quick and fuss-free Pear Tarte Tatin dessert that brings a little bite with a dash of fresh ginger for a very seasonal dessert that requires little effort.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling time 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 8

Calories 318 kcal

Ingredients

  

1x2x3x

• 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
• 2 grams / 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.
• Size of the ovenproof pan used here: Is on the larger side with a diameter of 30 centimeters or 12 inches. 
• You can make this in advance: While this 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.
• Can be frozen: Simply make sure to wrap the cooled tarte tightly or place it in an airtight container before freezing. Defrost at room temperature and warm in an oven heated to 100C/212F and cover with aluminium foil to ensure this doesn't become dry. Heat for 7-10 minutes, until heated to your satisfaction.

Recipe by Roamingtaste

Nutrition

Calories: 318kcal

Keyword fall dish, pastry

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