Pear Tarte Tatin

Home » Pear Tarte Tatin

A classic Tarte Tatin, made with homemade rough puff pastry & pears instead of apples. Serve this with vanilla ice cream for a real treat!

This post contains affiliate links.

pear tarte tatin

A spin on the classic French dessert!

Our tarte tatin is made by caramelising sweet Conference pears in a vanilla caramel, which is then topped with a disc of homemade, seriously flaky rough puff pastry & baked until crisp. Serve this warm with a scoop or two of vanilla ice cream & you’re in for a real treat!

Looking for more desserts to make? Take a look at our ever growing collection of easy to follow dessert recipes!

What Is A Tarte Tatin?

A tarte tatin is a French dessert consisting of fruit (traditionally this would be apples) that are caramelised in sugar & butter then topped with pastry & baked. This dessert was introduced by the Tatin sisters, who invented accidently when making apple pie to serve in their hotel.

pear tarte tatin with ice cream

What You’ll Need

  • Pears – I’d recommend using Conference pears for this tarte tatin as they have a good amount of sweetness & will hold their shape once cooked. Make sure to use pears that are ripe but still quite firm.
  • Pastry – You’ll need 300 grams of pastry for this recipe. I’d recommend using our seriously flaky rough puff pastry recipe (you’ll need half a batch but it freezes well!). Shop bought puff pastry can also be used.
  • Sugar – Caster sugar works best for caramel so it’s what we’re using in this recipe.
  • Butter – I’d recommend using unsalted butter in the caramel then adding a pinch of salt in at the end. If you use salted butter, leave the pinch of salt out.
  • Vanilla – Adding a small amount of vanilla paste to the caramel is optional but works really well with the pears.

How To Make Pear Tarte Tatin

The full, printable recipe card for this tarte tatin can be found at the bottom of this post!

  1. Roll Out Pastry – The first step is rolling our pastry out. We’re doing this first so that it has a chance to chill in the fridge before being cooked. To do this, lightly dust a work surface with flour then roll the pastry out to a thickness of 5mm. Next, cut a 10″ circle out (use a large plate or frying pan as a guide but don’t worry about getting it too neat!) then place the pastry onto a lined baking tray & chill in the fridge.
  2. Make A Caramel – To make the caramel, place the caster sugar into a 9″ frying pan then set over a medium heat. Cook the sugar, stirring gently until it has melted & has turned into a deep, golden brown caramel. This will take 4-5 minutes. Don’t worry if the sugar crystallises as it melts, just keep cooking!
    Next, stir in the butter then keep cooking until it has melted & incorporated with the caramel. Take the pan off the heat & set aside whilst you prep the pears.
  3. Prep Pears – To prep the pears, peel the skin off each one with a veg peeler then trim the tops & bottoms off with a sharp knife. Next, cut them in half lengthwise, scoop out the seeds near the base (with a melon baller/small cookie scoop) then trim the remaining core with a knife (see the video below for a visual guide!).
  4. Caramelise Pears – Next, place the pears round side down into the pan of caramel, arranging them so there is as little space between them as possible. Set the pan back over a low heat then cook the pears until they are starting to soften. This will take 5-10 minutes.
  5. Assemble – Once your pears are cooked, take the pan off the heat, rearranging the pears if necessary then lay the disc of pastry over the top. Carefully tuck the pastry’s edges around the pears, using a small palette knife.
  6. Bake – As soon as the pastry is on the pears, bake the tarte at 180°c/356°f for 25-30 minutes, until the pastry is golden & crisp. Once baked, let the tarte tatin cool for an hour or so, or until cool enough to handle without oven gloves but still warm.
  7. Turn Out – Place a large plate over the top of the pan then confidently flip over to turn out the tarte tatin onto the plate.
  8. Serve – Cut the tarte into wedges then serve with vanilla ice cream or pouring cream!
caramelised pears
pastry disc
assembled tarte tatin

What To Serve With Pear Tarte Tatin

Pear tarte tatin is great on it’s own but is even better with a scoop of homemade vanilla ice cream, a dollop of clotted cream or a generous drizzle of pouring cream.

Pear Tarte Tatin Tips & Tricks

  • Use just ripe pears – Pears that are ripe yet still firm make the best tarte tatins. This way, they’ll be sweet enough but will still hold their shape once cooked.
  • Chill your pastry – Flaky pastries like puff & rough puff will be crisp & flakier if cooked straight from the fridge. Make sure to chill your rolled out pastry for at least 30 minutes before cooking.
  • Prick the pastry with a fork – Pricking the pastry with a fork lets the steam escape as the tarte tatin cooks, resulting in a crisp pastry that doesn’t turn soggy.
  • Let the tarte cool before turning out – Letting the tarte tatin cool for 1-2 hours before turning it out thickens the caramel up slightly, giving the pears a glaze that isn’t too runny. Don’t let it cool down too much though, it should still be warm.

Frequently Asked Questions

What are the best pears for tarte tatin?

Conference pears make the best tarte tatin, in my opinion. Providing they aren’t overly ripe, they will hold their shape once cooked. They also have a sweet enough flavour!

What pan is best for tarte tatin?

To make this pear tarte tatin, you’ll need a 9″ frying pan/skillet that can go in the oven.

Can tarte tatin be made in advance?

Tarte tatin is best served whilst still fresh & warm but can be stored in the fridge for up to 3 days once cooked & turned out. I wouldn’t recommend assembling this tarte tatin in advance but the pears can be cooked & set aside for a short amount of time before being topped with pastry.

How should tarte tatin be reheated?

To reheat, I’d recommend cutting the tarte tatin into portions then warming them in a microwave for 20 seconds or so each. Alternatively, you can reheat individual portions in a 180°c/356°f oven.

Cooking Tarte Tatin In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Cook the caramel on the boiling plate then once the pears have been added, move over to the simmering plate. Cook the tarte tatin in the baking oven, on the second from bottom set of runners.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Dessert Recipes To Try!

Watch How To Make A Pear Tarte Tatin

If you have enjoyed this pear tarte tatin recipe, it would mean a lot if you could leave a review & rating!

Pear Tarte Tatin

A classic Tarte Tatin, made with homemade rough puff pastry & pears instead of apples. Serve this with vanilla ice cream for a real treat!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Servings: 6 Portions
Author: Ben Racey

Equipment

  • 9" Frying Pan/Skillet Ovenproof
  • Veg Peeler
  • Melon Baller/Small Cookie Scoop For Coring The Pears
  • Heatproof Spatula
  • Rolling Pin

Ingredients

  • 300 g Rough Puff Pasry See Notes
  • 140 g Caster Sugar
  • 60 g Unsalted Butter
  • ½ tsp Vanilla Paste
  • A Pinch Of Salt
  • 5 Ripe Conference Pears

Instructions

Pastry

  • Roll your pastry out on a lightly floured surface, to a thickness of 5mm.
  • Next, using your frying pan or a large plate as a guide, cut out a 10" circle. Don't worry about cutting it too neatly, it's meant to be rustic!
  • Prick the pastry all over with a fork then place it onto a lined baking tray & refrigerate for at least 30 minutes.

Caramel

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Add the sugar into a 9" frying pan then place over a medium heat.
  • Cook, stirring gently until the sugar has melted & has turned into a deep golden brown caramel. This will take 4-5 minutes. Be careful not to take it too far though!
    If the sugar crystallises as it cooks, don't worry just keep cooking until it melts.
  • Next, stir in the butter then continue cooking until it has melted & incorporated into the caramel. This will take a minute or two.
  • Take the caramel off the heat then stir in the vanilla paste & a pinch of salt. Set aside whilst you prep the pears.

Pears

  • To prep the pears, peel them with a veg peeler, lightly trim the tops & bottoms then cut in half down the length.
  • Using a melon baller or a small cookie scoop, scoop out the seeds from near the base. Use a sharp knife to trim the thin line of core that goes towards the top of the pear.
    See the video in the post above for a visual guide!
  • Next, place the pears round side down into the pan of caramel. Arrange them so there is as little space between them as possible.
  • Place the pan back over a medium-low heat then cook the pears in the caramel for 5 minutes or so, until they have started to soften. Make sure to also baste the tops of the pears in the caramel as they cook.

Assembly & Baking

  • Take the pan off the heat then lay the disc of pastry over the pears. Carefully tuck the edges around the pears (use a small palette knife for this part!).
  • Place the pan onto a baking tray then cook in the preheated oven for 25-30 minutes, until the pastry is golden brown & crisp.
  • Once the tarte tatin is cooked, let it cool until the pan is cool enough to touch without oven gloves. This will take around 1½ hours.
    Letting the tarte tatin cool before turning out, lets the caramel set & thicken slightly, giving the pears a better glaze that's not too runny.
  • Place a large plate over the top of the pan then confidently flip over to turn out the tarte tatin onto the plate.
  • Cut the tarte tatin into portions & serve with vanilla ice cream or pouring cream.

Notes

1. Cooking In An Aga – Cook the caramel on the boiling plate then once the pears have been added, move over to the simmering plate. Cook the tarte tatin in the baking oven, on the second from bottom set of runners.
2. Pastry – For this tarte tatin, I’d recommend using my rough puff pastry recipe. You’ll need 300 grams, which is half a batch (I’d recommend making a full batch then freezing the other half). Alternatively, you can use shop bought puff pastry.
3. Pears – I’d recommend using Conference pears for this tarte tatin recipe, as they are flavourful & will hold their shape once cooked, providing they aren’t overly ripe. For this recipe, the pears should be ripe but still firm.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating