Pear tart tatin is a stunning dessert that pairs flaky puff pastry with irresistible caramelized pears. This recipe is both elegant and uncomplicated, making it a delightful addition to any special occasion.
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About This Recipe
Pear tart tatin is a delicious and simple dessert that effortlessly combines buttery and easy store bought puff pastry with sweet caramelized pears.
This is one of those desserts that looks like it took hours to create, yet comes together in under an hour! Serve the pear tart tatin for any celebratory get together such as Thanksgiving or Rosh Hashanah or anytime you are crave a fall treat.
And if you have leftover seasonal pears, try pear and pomegranate crumble or classic wine poached pears.
Recipe Highlights
- Quick and Elegant: Despite its fancy appearance, this Pear Tart Tatin is surprisingly easy to make, thanks to store bought puff pastry and is ready in under an hour.
- Versatile: While this recipe uses pears, you can experiment with other fruits like apples, peaches, or a combination of your favorites. The technique remains the same, allowing you to customize with your favorite fruit.
📋 Ingredients
- Pears: Bartlett pears are used for their seasonality and sweetness. Look for pears that have no blemishes or bruising.
- Vanilla Bean: 1 vanilla bean is all you need for the pear tart. Cut the long vanilla bean in half and scoop out the flavorful seeds. You can also use 1 teaspoon of vanilla extract or vanilla bean paste.
- Brown Sugar and White Sugar: Both of the sugars help create a simple caramel for the pears to simmer in.
- Butter: Use unsalted butter to keep the pear tart recipe on the sweeter side.
- Puff Pastry: I always keep a box or 2 on hand for simple tarts or when I'm in the mood for an easy apple strudel.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Fruit Variations: Swap pears for apples or peaches. Adjust the cooking time to suit the fruit's texture.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the caramel sauce for a warm, spiced flavor.
- Gluten-Free: If you're gluten intolerant, look for gluten-free puff pastry.
- Ice Cream or Whipped Cream: Serve your Pear Tart Tatin with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
⏲️ Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Place the skillet in the preheated oven at 400 degrees Fahrenheit and cook the tart for 20-25 minutes until the pastry has puffed up and is golden brown.
Step 5: Remove the pear tart 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.
📍 Recipe Tips
- 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.
Recipe FAQs
Yes, you can prepare the tart in advance and reheat it in the oven at a low temperature before serving. However, it's best enjoyed fresh from the oven for the crispiest pastry.
Use oven mitts or a medium sized towel and a plate larger than the skillet to catch any drips of hot the caramel. Place the upside down plate onto the skillet and carefully turn over. If some of the pears are stuck, give them a gentle tap and arrange onto the tart.
More Dessert Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Pear Tart Tatin with Puff Pastry
LittleFerraroKitchen.com
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.
New2Cooking says
This is the second Pear recipe from this chef and they both turned out Wonderful. This is also my very first tart recipe. I almost consider myself a baker now.
KitchenComfort says
This was the Perfect Pear recipe. Needless to say It is Pear season. 3 varieties to choose from and I grabbed 8 organic Bartlett pears on sale. It turned out fantastic. We had to do a quick run to the store for some haagen dazs at the last minute but it was worth it.
Jules says
Not a comment but a question. Will it ruin the recipe if I prepare the sauce and pears in a skillet and then pour/place everything in a pie plate to cook in the oven afterwards?
Samantha Ferraro says
Hi Jules, I don't see a problem with that, as long as the sauce and pears are not soaking in the uncooked puff pastry. Let us know how it turns out. Thanks for asking, Samantha.
Jules says
Ok that sounds great! Another silly question for you. I’m assuming that once everything is done and cooked, I just flip over the tarte tartin onto a serving dish?
Samantha Ferraro says
No Silly questions here Jules, you would be amazed if you knew my learning curve 12 years ago. Anyway, Yes, exactly. "Step 5: Remove the pear tart 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.", can't wait to hear the yummy outcome, Samantha.
Jules says
This came out soooo good! I plan on buying an oven safe skillet the next time I make it because I had to use a pie tin and couldn’t use as many pears as I wanted to. *Chef’s kiss* for the recipe ☺️☺️
Kirsten says
Samantha,
How amazing this tart looks. I can only imagine the taste! Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Suzanne says
This looks fantastic and so simple, love pears! exciting stuff happening at your house enjoy every moment.
Samantha says
Yes..thank you!! I just did the triathlon this passed weekend and now onto the next!
Karla @ Foodologie says
This was awesome! Thanks for sharing a piece 🙂