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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/pear-tarte-tatin-made-simple-recipe/