Gordon Ramsay’s Pear Tarte Tatin Was the Sweetest Thing I Did For Myself All Week

soft afternoon light, quiet kitchen, me rolling pastry like i was trying to forgive something.
the air smelled like pears, butter, cinnamon—and maybe just a little bit of letting go.

this wasn’t about dessert.
it was about slowing down long enough to feel full again.
Gordon Ramsay’s Pear Tarte Tatin became my reset button.

I Made Gordon Ramsay’s Pear Tarte Tatin on a Day I Needed Something Gentle

i wasn’t sad exactly.
just… worn. a little frayed. the kind of day where you don’t want noise, you want ritual.
and tarte tatin? that’s all about ritual.

you make the dough with your hands.
you peel the pears slowly.
you caramelize the sugar, watching it swirl from grainy to golden.
you build it upside down, trusting that it’ll all flip beautifully in the end.

i needed that.
a little trust in the process.

What Gordon Ramsay Would Do

gordon’s tarte tatin keeps it focused.
the crust is homemade and flaky. the pears are lightly spiced—cinnamon, nutmeg, ginger—just enough to warm you, not overpower.

he’d caramelize the sugar until just golden, place the pears artfully, then drape the crust over like a blanket.
bake it hot. finish it soft.
flip it with confidence.

you know he’d serve it with exactly one scoop of vanilla bean ice cream and that little smirk like,
“yes, it’s simple. and yes, it’s perfect.”

What I Changed (And Why)

i didn’t change much. this was a recipe to be held, not hacked.
but i did lean into comfort:

• added a tiny pinch of clove—because i needed that deep, earthy warmth
• used orange juice instead of lemon for a little extra softness
• chilled the dough for longer than an hour because i got distracted sitting in the quiet
• didn’t worry about arranging the pears perfectly—just nestled them in like they were meant to be there

and when it came out of the oven?
it smelled like closure.

How It Turned Out

the crust?
so flaky it practically sighed when i cut it.

the pears? tender but still whole, coated in that glossy, golden caramel that cracked gently under the knife.
sweet, yes—but not too much.
just enough to feel like a little joy you didn’t have to earn.

and the flip?
it held together.
not perfect, not symmetrical—but beautiful in its own honest way.

So, Was It Worth It?

yes.
because i didn’t just make a dessert—i made space.
i gave myself a moment to be slow, to be present, to create something sweet when the world felt like too much.

and when i sat down with a slice, still warm, a little melty around the edges?

i breathed deeper.
i felt full.
i remembered that softness is still strength.

How to Make Gordon Ramsay’s Pear Tarte Tatin (Ava’s Soft Reset Version)

bake this when your heart needs something slow.
build it upside down. flip it into something beautiful.

Smart Tips

• Keep your butter cold. cold butter = flaky crust = therapy
• Use firm pears. they’ll hold their shape and give you texture, not mush.
• Don’t walk away from the caramel. it turns fast—watch it like it’s your favorite scene.
• Don’t stress the flip. it doesn’t need to be perfect. it just needs to feel good.
• Serve warm. with ice cream or not. but definitely warm.

FAQs

Can I use puff pastry instead of making crust?
Yes. Just roll it slightly thinner and reduce bake time a bit.

What pears work best?
Bosc or Anjou—they’re firm and bake like a dream.

Can I make it ahead?
Yep! Reheat gently in the oven before serving.