Pear Tarte Tatin is a classic French upside-down tart made with caramelized pears nestled under buttery puff pastry. Baked until golden and flipped to reveal glossy, tender fruit, it’s a stunning dessert that’s both rustic and refined — perfect served warm with cream or ice cream.
Ingredients
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5–6 ripe but firm pears (like Bosc, Anjou, or Comice)
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1 sheet puff pastry (thawed if frozen)
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100g (1/2 cup) unsalted butter
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120g (2/3 cup) granulated sugar
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1–2 tbsp honey (optional, adds floral depth)
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1 tsp vanilla extract
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1/4 tsp ground cardamom (optional, lovely with pear)
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Pinch of salt
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Juice of 1/2 lemon
Execution
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Preheat oven to 190°C / 375°F.
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Prepare the pears:
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Peel, halve, and core the pears.
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Toss gently with lemon juice to avoid browning.
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Make the caramel:
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In an ovenproof skillet (9–10 in.), melt butter over medium heat.
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Add sugar, and stir until it becomes a golden caramel — about 8–10 minutes.
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Stir in the honey, vanilla, and cardamom (if using), plus a pinch of salt.
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Arrange pears:
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Place the pear halves cut side up in the caramel, tightly packed.
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Simmer on low heat for 10–15 minutes to soften slightly and infuse flavor.
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Add puff pastry:
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Roll out the puff pastry to be slightly larger than your skillet.
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Drape it over the pears and tuck in the edges.
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Bake:
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Bake for 25–30 minutes until golden and puffed.
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Invert the tart:
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Let sit for 5 minutes.
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Carefully invert onto a plate (watch out for hot caramel drips!).
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Additional Tips
✔ Ripe but firm pears work best. Overripe pears will turn mushy.
✔ Cardamom, ginger, or even rosemary pair beautifully with pear — feel free to experiment!
✔ For a richer note, add a splash of pear brandy or cognac to the caramel right before adding the pears.
✔ Serve warm with mascarpone, honey-whipped cream, or a drizzle of salted caramel.
Q&A About Pear Tarte Tatin
Q: What kind of pears should I use?
A: Use firm pears like Bosc, Anjou, or Comice. They hold their shape well during cooking and won’t turn to mush.
Q: Can I make this ahead of time?
A: Yes! You can make this a few hours ahead of time. Reheat gently in a low oven (around 150°C / 300°F) for 10–15 minutes before serving.
Q: Can I use homemade pastry instead of puff pastry?
A: Definitely. A buttery shortcrust or pâte brisée works beautifully if you prefer a sturdier base.
Q: Do I have to flip the tart?
A: Yes, the flip reveals the caramelized fruit and is part of the charm. But let it sit for 5 minutes first so the caramel thickens slightly—this reduces the risk of burning yourself or losing shape.
Q: What can I serve with pear tarte tatin?
A: Try it with vanilla ice cream, crème fraîche, whipped cream, or mascarpone. A drizzle of salted caramel or pear liqueur is also amazing.
Q: What if I burn the caramel?
A: Start over. Bitter caramel will ruin the tart. Watch closely and remove it from heat as soon as it’s amber-colored—not too dark.
Q: Can I make it in a regular baking dish?
A: You need something that can go from stovetop to oven, like a cast-iron or stainless steel skillet. If using a baking dish, you’ll have to make the caramel separately and pour it in first.
Q: How do I keep the pastry crisp?
A: Make sure to drain excess liquid from the caramel before adding the pastry if it’s very runny. Also, bake until the pastry is deeply golden.
Why You’ll Love This Recipe
✅ Elegant but Easy: Looks fancy, but it’s surprisingly simple—especially with store-bought puff pastry.
✅ Deep Caramel Flavor: Buttery caramel seeps into the pears, creating a rich, golden glaze that’s pure magic.
✅ Rustic French Charm: Classic bistro vibes with a homemade touch—perfect for dinner parties or cozy nights in.
✅ Versatile & Seasonal: Works beautifully with fall or winter pears, and can be adapted with spices like cardamom, cinnamon, or even ginger.
✅ Flip-Worthy Finale: That dramatic upside-down reveal never gets old—and always gets compliments.
✅ For the Full Experience: Try it with cream, ice cream, or by the spoonful. A treat that’s both lavish and well-rounded.
🥄 Nutrition Facts (per slice, out of 8)
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Calories: 320–350 kcal
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Total Fat: 18g
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Saturated Fat: 11g
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Cholesterol: 30–35mg
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Sodium: 120mg
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Total Carbohydrates: 40–45g
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Dietary Fiber: 2–3g
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Sugars: 25–28g
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Protein: 2–3g
Happy Cooking
Diana
