Pear Tarte Tatin Recipe for Two
This easy Pear Tarte Tatin is a classic French skillet dessert perfect for two. Fresh pears are caramelized, topped with buttery puff pastry, and baked until golden, creating an irresistible, upside-down delight.
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.
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