Pear Tart Tatin Recipe
French · Dessert · 60 min total
A classic French upside-down tart featuring caramelized pears in a buttery, flaky pastry. This home-cook version simplifies the process without sacrificing flavor.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 sheet puff pastry, thawed
- 4 ripe but firm Bosc pears
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C).
- Peel, halve, and core the pears. Toss with lemon juice to prevent browning.
- In a 9-inch ovenproof skillet (preferably cast iron), melt butter over medium heat. Add sugar and stir until dissolved. Cook without stirring until mixture turns deep amber, about 5-7 minutes. Remove from heat.
- Arrange pear halves cut-side up in a circular pattern in the caramel. Return skillet to medium heat and cook for 5 minutes, basting pears with caramel.
- Roll out puff pastry to a 10-inch circle. Drape over the pears, tucking edges down inside the skillet. Cut a few slits for steam to escape.
- Bake for 20-25 minutes until pastry is golden and puffed. Let cool in skillet for 5 minutes.
- Place a serving plate over the skillet and carefully invert the tart. Serve warm or at room temperature.
Tips
- For best results, use a skillet that can go from stovetop to oven.
- Serve with crème fraîche or vanilla ice cream.
- If caramel hardens before adding pears, gently reheat to soften.
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