Pear Tarte Tatin

Pear Tarte Tatin
This tart may not look like much but it is one of the most amazing tasting things I have ever made. It’s even better than the Apple Frangipane Tart I made a few months ago. Tarte Tatin is a classic French dessert with caramelized fruit on the bottom of the pan and puff pastry laid on top.

Pear Tarte Tatin
I bought a special Tarte Tatin tin at John Lewis and I think I’ll be making this pretty often! I usually don’t chose fruit based desserts (even though I love fruit) but they’re my husband’s favorite so I can’t say no when he asks. Caramelized fruit is so amazing I might consider myself converted.
Pear Tarte Tatin
I made my own puff pastry but I’m not sure it’s worth it. It takes forever and I didn’t really follow the instructions in the book because we were getting impatient! It tasted fine though. The photos are pretty dark since I made this at ten o’clock at night and this dessert has to be eaten right away. It won’t taste as good the next day.
The two of us managed to eat the whole tart in one sitting. I’ve got enough dough so I’m thinking Pineapple Tarte Tatin next!

Pear Tarte Tatin


300g Puff Pastry (I'm not including the recipe since I made a lot of short cuts. It's all in Oliver's book however). Don't feel guilty about buying store bought.

6 firm pears

juice of half a lemon

75g unsalted butter

100g caster/superfine sugar


  1. Preheat oven to 200 C/400 F.
  2. On a lightly floured surface roll out the puff pastry to 2mm thick using your tarte tatin dish or oven safe frying pan as a template. Place in the fridge while you prepare the rest.
  3. Peel and core the pears and cut into quarters. Squeeze the lemon juice over them to keep them from turning brown.
  4. Place the tin or oven safe frying pan over medium heat and melt the butter until it foams. Pour in the sugar and stir until it dissolves.
  5. Arrange the pears in the dish cut side up in a tight circle with the narrow ends touching in the pan.
  6. Turn the heat up until the sugar starts to caramelize and the pears start to get soft and shrink slightly. Remove from the heat and let rest for 5 minutes.
  7. Arrange the pastry over the top of the dish and tuck the edges inside. Pierce with a knife to allow the steam to escape. Place on a baking tray and bake for 20-30 minutes until the pastry is golden brown and juices bubbling at the sides. Set aside to rest for 5 minutes.
  8. Place a plate larger than the tin over top and quickly flip the tart onto the plate. Drizzle the juices over top.
  9. Place the lid on top and quickly (but carefully) flip it over
  10. Serve with a scoop of ice cream or pouring cream!

adapted from Peyton & Byrne British Baking

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