Pear Tarte Tatin (Made Simple) Recipe

Introduction

Pear Tarte Tatin is a delightful twist on the classic French caramelized apple tart, featuring tender, spiced pears baked under a buttery, flaky crust. This simplified version makes it accessible for home cooks while delivering a rich and impressive dessert.

Ingredients

• 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
• 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

1. Step 1: Make the crust. Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or two forks, cut in the cubed butter until the mixture resembles coarse pea-sized crumbs.
2. Step 2: Add the ice-cold water and stir until the flour is moistened. If the dough seems dry, add 1 to 2 more tablespoons of water. Turn the dough out onto a lightly floured surface and work it into a ball. Flatten into a thick disc, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour or up to 3 days.
3. Step 3: Prepare the pears while the dough chills. Peel, halve lengthwise, and scoop out the cores. Remove stems completely. Toss the pears gently in a bowl with lemon or orange juice, cinnamon, nutmeg, and ginger. Refrigerate until ready to use.
4. Step 4: Make the caramel sauce by melting butter in a 10-inch oven-safe skillet or medium saucepan over medium heat. Whisk in the brown sugar; it may look separated at first but keep whisking until combined. Cook for 3 minutes, then remove from heat and let cool slightly.
5. Step 5: Preheat the oven to 400°F (204°C).
6. Step 6: Roll out the chilled dough into an 11 to 12-inch circle. Arrange the pears cut-side up in the caramel in the skillet. Drape the dough over the pears and gently tuck the edges in with a spoon. Prick the crust with a fork to allow steam to escape.
7. Step 7: Bake for 20 minutes. Then reduce the oven temperature to 375°F (191°C) without removing the tart, and bake for another 25 minutes, or until the crust is golden brown.
8. Step 8: Cool the tart on a rack for 10 minutes. Carefully invert onto a large serving plate over the sink to catch any drips, since the caramel and fruit are very hot.
9. Step 9: Slice and serve warm or at room temperature. Vanilla ice cream makes a lovely accompaniment. Cover and store any leftovers.

Tips & Variations

• Use firm pears like Bosc or Anjou to hold their shape during baking and avoid mushiness.
• For a richer flavor, add a splash of vanilla extract or a pinch of cardamom to the spiced pears.
• If you prefer, use orange juice instead of lemon juice for a sweeter citrus note.
• Make the crust a day ahead and refrigerate to save time on baking day.

Storage

Store leftovers covered tightly in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven or microwave until heated through, taking care not to melt the caramel too much. Best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust?

Yes, store-bought pie crust can be used as a shortcut. Just roll it out to the right size and follow the assembly steps as described.

What if I don’t have a 10-inch skillet?

A 9 or 10-inch oven-safe pie dish works well too. If using a saucepan for caramel, pour it into the pie dish before adding pears and crust.

Pear Tarte Tatin (Made Simple) Recipe

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5 from 68 reviews

This Pear Tarte Tatin is a simplified yet elegant French dessert featuring caramelized pears baked under a buttery, flaky crust. The recipe guides you through making a homemade shortcrust pastry, caramelizing brown sugar and butter, and assembling the tart for a beautifully golden finish. Served warm with vanilla ice cream, this tarte delivers a perfect balance of sweet, spiced fruit and rich caramel flavor.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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For the Pastry:

• 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

For the Pears:

• 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

For the Caramel Sauce:

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar

Instructions

1. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. 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 begins to come together. Add 1–2 more tablespoons of water if the dough is too dry. Turn the dough onto a lightly floured surface and gently knead into a ball. Flatten into a thick disc, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour, up to 3 days.
2. Prepare the pears: While the dough chills, peel the pears, halve them lengthwise, and scoop out the seeded cores and stems. In a medium bowl, toss the pear halves gently with the lemon or orange juice, ground cinnamon, nutmeg, and ginger to coat evenly. Refrigerate until ready to use.
3. Make the caramel sauce: Melt the butter in a 10-inch oven-safe skillet over medium heat (or a heavy-duty medium saucepan). Once melted, whisk in the brown sugar. Initially, the mixture will look separated but keep whisking. Cook, whisking occasionally, for about 3 minutes until well combined. Remove from heat and let cool slightly while rolling out the dough. If using a saucepan, pour the caramel into an ungreased 9 or 10-inch pie dish.
4. Preheat the oven: Heat your oven to 400°F (204°C).
5. Assemble the tart: Roll out the chilled dough into an 11–12 inch circle, imperfect shape is fine. Arrange the pear halves cut side up in the caramel-filled skillet or pie dish. Lay the pastry over the pears, tucking the edges down around them using a spoon. Prick the crust with a fork to allow steam to escape.
6. Bake the tart: Place the tart in the oven and bake for 20 minutes at 400°F (204°C). Then reduce the temperature to 375°F (191°C) without removing the tart and bake for an additional 25 minutes, or until the crust is golden brown and crisp.
7. Cool and invert: Allow the tart to cool for 10 minutes on a cooling rack. Place a large serving plate or platter over the skillet and carefully invert the tart onto it. Do this over the sink to catch any hot caramel spills. Be cautious as the caramel is very hot.
8. Serve: Slice and serve the Pear Tarte Tatin warm or at room temperature. It pairs wonderfully with vanilla ice cream. Cover and store any leftovers.

Notes

• Use firm but ripe pears to hold their shape during cooking.
• Be very careful when inverting the tart as the hot caramel can cause burns.
• Chilling the dough is critical for a flaky crust and to prevent shrinking.
• You can prepare the dough and pears up to 3 days ahead for convenience.
• If you don’t have a 10-inch oven-safe skillet, use a heavy-duty pie dish but carefully transfer the caramel sauce after cooking it.

Keywords: Pear Tarte Tatin, French dessert, caramelized pears, flaky tart, homemade pastry