Tarte Tatin aux Poires

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200C. Peel the pears, cut them in half lengthwise, remove the cores, and toss them gently with the lemon juice to prevent browning. Unroll the puff pastry and, using your pan as a guide, cut a circle about 1 cm larger than the diameter of a 16-18 cm ovenproof skillet or tarte tatin pan. Chill the pastry while you make the caramel.

   3 medium (about 450 g prepared weight) firm ripe pears10 ml lemon juice150 g all-butter puff pastry
2. 2

   Lightly flour the work surface if needed, and keep the pastry cold so it puffs well and stays crisp.

   5 g plain flour
3. 3

   Place the skillet over medium heat and add the butter and caster sugar. Cook without stirring too much, swirling the pan occasionally, until the butter melts and the sugar forms a pale amber caramel, about 4-6 minutes. Stir in the vanilla extract and a pinch of salt. If the caramel darkens too quickly, lower the heat immediately; it should smell toffee-like, not burnt.

   30 g unsalted butter70 g caster sugar5 ml vanilla extract1 pinch fine salt
4. 4

   Arrange the pear halves cut-side up in the caramel, fitting them snugly because they shrink as they cook. Let them simmer over medium-low heat for 8-10 minutes, spooning a little caramel over the tops once or twice, until the pears begin to soften but still hold their shape. Remove from the heat and turn the pears cut-side down for a neater finished tart if desired.

   3 medium (about 450 g prepared weight) firm ripe pears
5. 5

   Lay the chilled pastry circle over the pears and tuck the edges down inside the pan with a spoon or butter knife. Cut 2 small steam slits in the top. Bake for 22-25 minutes, until the pastry is deeply golden, well puffed, and the caramel is bubbling around the edges.

   150 g all-butter puff pastry
6. 6

   Let the tart rest for 10 minutes so the caramel thickens slightly and the fruit settles. Run a knife around the edge, place a plate over the pan, and carefully invert the tart in one confident motion. If any pear pieces stick, lift them out of the pan and place them back on the tart.

7. 7

   Serve warm, plain or with a spoonful of creme fraiche or vanilla ice cream alongside.

   80 g, optional creme fraiche or vanilla ice cream

Origin & History

Tarte Tatin is a classic French upside-down tart traditionally associated with apples and the Tatin sisters of Lamotte-Beuvron in the Loire Valley. Pear versions are a well-loved variation in French home cooking, especially when autumn pears are abundant, keeping the same signature contrast of burnished caramel, tender fruit, and crisp pastry.