Description
Discover how to make a classic French Pear Tarte Tatin—a rich, caramelized upside-down tart featuring tender pears and buttery puff pastry. Easy, elegant, and perfect for any occasion!
Ingredients
For the Caramelized Pears:
- 4–5 ripe pears (Bosc or Anjou), peeled, cored, and halved
- ½ cup granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat and prepare:
Preheat the oven to 375°F (190°C). Roll out puff pastry slightly larger than your skillet, then refrigerate while preparing the caramel. - Make the caramel:
In a 9-inch ovenproof skillet, melt the sugar over medium heat until it turns a deep amber color. Swirl gently—avoid stirring. - Add butter and pears:
Whisk in butter, then add pear halves, cut side up. Cook for 8–10 minutes until the pears are lightly softened and coated in caramel. - Flavor it:
Stir in vanilla and a sprinkle of cinnamon for extra warmth. - Add pastry:
Lay the puff pastry over the pears, tucking the edges around the fruit. Brush with egg wash for a golden finish. - Bake:
Bake for 25–30 minutes until the pastry is puffed and golden. - Invert and serve:
Rest for 5 minutes, then place a plate over the skillet and carefully flip the tart. Serve warm with ice cream or whipped cream.
Notes
- Use firm pears (Bosc or Anjou) to prevent mushiness.
- Don’t stir the caramel—swirl the pan gently to avoid crystallization.
- Allow the tart to rest briefly before flipping for a perfect presentation.
- Serve immediately for best texture and shine.
- Add a pinch of sea salt for a salted caramel twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes