Pear Tart Tatin with Puff Pastry
Pear tart tatin is an impressively easy pear tart using store bought puff pastry and caramelized pears.
Servings: 6 servings
Calories: 504kcal
Equipment
Ingredients
- 4 Bartlett pears peeled, cored and cut into quarters
- ½ cup Brown sugar
- ¼ cup White sugar
- ½ cup water
- 6 tablespoons unsalted butter
- 1 Vanilla bean cut in half and scraped or 1 teaspoon vanilla paste or extract
- 1 Sheet of Puff Pastry thawed
- Flour for dusting
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Bring a medium oven safe skillet to medium heat and add the brown sugar, white sugar and water.
- Stir until the sugars have dissolved, then add the butter and vanilla bean or vanilla paste and continue cooking until the butter has melted and mixture has slightly thickened, about 3-4 minutes.
- Add the pear quarters into the caramel, core side up and continue cooking until the pears begin to soften and caramel thickens slightly, for another 6-7 minutes.
- On a lightly floured surface, roll out the sheet of puff pastry slightly so the pastry is a bit thinner. Then place the puff pastry over the pears, tucking in the excess pastry. Use a knife to cut small slits into the top of the pastry.
- Place the skillet in the preheated oven and cook the tart for 20-25 minutes until the pastry has puffed up and is golden brown.
- Once done, remove from the oven and let the pear tart sit for at least 8-10 minutes. Then use a plate that is larger than the skillet and invert the tart onto to the plate and serve.
Notes
- Choosing Pears: Select ripe but firm pears for this recipe. Bartlett, Bosc, Anjou, or Comice pears work well, as they hold their shape during baking.
- Puff Pastry: Use store-bought puff pastry for convenience, but ensure it's thawed before using.
- Caramelization: The key to a perfect tart tatin is achieving a deep caramelization. Keep a close eye on the caramel as it cooks to avoid burning. It should turn a rich amber color.
- Inverting the Tart: When flipping the tart onto a serving platter, be cautious of hot caramel. Use oven mitts or a towel and a plate larger than the skillet to catch any drips.
- Serving: Serve your pear tart tatin warm with a cold scoop of ice cream or whipped cream.
Nutrition
Calories: 504kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 173mg | Fiber: 4g | Sugar: 38g | Vitamin A: 383IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg