Imagine a dessert that combines the sweetness of caramelized fruit with the buttery, flaky perfection of puff pastry. That’s exactly what pear tarte tatin is — a delightful, upside-down pastry that’s perfect for an intimate evening or a special occasion.
It’s a recipe for two that brings the elegance of French cuisine right to your kitchen without the need for complicated techniques. And the best part? It’s surprisingly simple.
Why This Pear Tarte Tatin Recipe Works
This pear tarte tatin recipe is for anyone who loves a quick and easy dessert with a touch of sophistication. It swaps the traditional apples for pears, which bring a sweet, slightly floral flavor that perfectly complements the caramel.
Using store-bought puff pastry simplifies the process without sacrificing taste or texture.
The technique of pre-cooking the pears in caramel before adding the pastry ensures that they are perfectly tender, not mushy, and the caramel becomes deeply flavorful. The result is a gorgeous, golden-brown pastry that’s crisp and flaky, topped with glossy, sweet pears that are absolutely irresistible.
Tips for Perfect Pear Tarte Tatin Every Time
- Choose the Right Pears: Bosc or Bartlett pears work best for this recipe. They hold their shape during cooking, ensuring that the final dish is both visually stunning and perfectly textured.
- Let the Puff Pastry Thaw Properly: Whether you’re using frozen or refrigerated puff pastry, make sure it’s fully thawed before you begin. This prevents it from cracking when you roll it out.
- Use an Oven-Safe Skillet: An 8-inch nonstick skillet works best, allowing you to cook the caramel, arrange the pears, and bake the tarte all in one pan.
- Don’t Overcrowd the Pears: Arrange the pear quarters in a single layer in the skillet for even cooking. Overlapping can cause them to steam instead of caramelizing.
- Careful with the Caramel: Sugar can quickly burn, so keep an eye on it while it melts. Stir gently until it reaches a light golden color before adding the pears.
How to Serve This Elegant Dessert
Pear tarte tatin is best served warm, with the caramel still slightly gooey. Carefully flip the tart onto a serving plate, allowing the golden, glossy pears to take center stage. For an extra touch of decadence, top each serving with a scoop of vanilla ice cream or a generous dollop of whipped cream.
If you’re serving this for a special date night or a cozy evening in, consider pairing it with a glass of dessert wine or a rich, creamy coffee. The combination of sweet pears, buttery pastry, and a cold, creamy topping is nothing short of heavenly.
Variations to Try
- Apple Tarte Tatin: Replace the pears with apples for a classic twist. Choose firm, tart apples like Granny Smith for the best flavor and texture.
- Spiced Pear Tarte Tatin: Add a pinch of cinnamon, nutmeg, or cardamom to the caramel for a warm, aromatic flavor.
- Mini Tarte Tatins: Use smaller oven-safe dishes to make individual servings of this dessert — perfect for entertaining.
- Gluten-Free Option: Use a gluten-free puff pastry to make this recipe accessible to those with dietary restrictions.
Make It Your Own
This pear tarte tatin recipe is the perfect starting point for your own culinary creativity. Want a richer flavor? Try adding a splash of vanilla extract to the caramel. Looking for a bit of texture? Sprinkle chopped nuts over the pears before adding the pastry.
It’s a simple recipe with a wow factor, combining the elegance of French pastry with the cozy comfort of warm, caramelized fruit.
So the next time you’re craving something sweet, skip the store-bought desserts and whip up this easy yet impressive pear tarte tatin. It’s a recipe that’s sure to impress and become a favorite in your dessert repertoire.
Pear Tarte Tatin Recipe for Two
Equipment
- 8-inch oven-safe nonstick skillet
Ingredients
- 9½ by 9-inch sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- ½ cup 3½ ounces sugar
- 3 small ripe but firm Bosc or Bartlett pears 6 ounces each, peeled, halved, cored, and each half halved lengthwise
Instructions
- Prepare Pastry: Preheat your oven to 425°F, placing the oven rack in the upper-middle position. Lightly flour a surface and roll the puff pastry into a 10-inch square. Use a sharp knife to cut a 10-inch circle, then create four 1-inch vents in the center. Place this pastry circle on a large plate, cover it, and refrigerate until needed.
- Make Caramel: In an 8-inch oven-safe nonstick skillet, melt the butter over medium-high heat. Stir in the sugar until it fully dissolves and turns a light golden color, about 2 minutes.
- Arrange Pears: Remove the skillet from heat. Place pear quarters, cut side down, around the skillet's edge, with their peeled sides against the skillet wall. Continue placing pear quarters in a circular, overlapping pattern until the skillet is filled. Return to medium heat, cooking until pears are golden brown and caramelized, about 9-11 minutes, carefully flipping pears so the peeled side faces down halfway through.
- Add Pastry: Remove the skillet from heat. Take the chilled pastry circle and gently lay it over the caramelized pears. Carefully tuck the edges of the pastry around the pears for a snug fit. Bake in the preheated oven until the pastry is golden and crisp, approximately 20-25 minutes, rotating the skillet halfway through.
- Cool and Invert: Remove the skillet from the oven using potholders (handle will be hot). Let it cool for 30 minutes. Run a thin knife around the edge of the skillet. Place a serving plate over the skillet, then carefully and swiftly invert the skillet, allowing the tart to release onto the plate.
- Serve: Serve the Pear Tarte Tatin warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- Be cautious while handling the hot caramel to avoid burns.
- Ensure the puff pastry is fully thawed before use, but keep it chilled until ready to bake for the best texture.
- This recipe can be made with apples instead of pears for a traditional Tarte Tatin.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.