This easy Pear Tarte Tatin recipe combines caramelized pears with a flaky, buttery crust for a deliciously sweet dessert. The perfect balance of spices like cinnamon and nutmeg enhances the flavor, and the tart can be customized with different fruits or spices. Whether served warm with a scoop of vanilla ice cream or on its own, this dessert is sure to impress!
Ingredients Needed:
For the Crust:
- 188g all-purpose flour, plus extra for dusting
- 25g granulated sugar
- 1/4 tsp salt
- 113g cold unsalted butter, cubed
- 60ml ice-cold water, plus more if needed
For the Topping:
- 700 – 900 g small semi-firm pears peeled, halved, and cored
- 1 tbsp freshly squeezed lemon or orange juice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 56g unsalted butter
- 100g packed light or dark brown sugar
How To Make Pear Tarte Tatin Recipe?
- Make the Crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Add water and mix into dough. Chill for 1 hour.
- Prepare the Pears: Toss peeled and halved pears with lemon juice and spices. Chill until ready.
- Make the Caramel: Melt butter and sugar in a skillet over medium heat for 3 minutes.
- Preheat the Oven: Set oven to 200°C / 400°F.
- Assemble the Tart: Place pears on caramel, cover with rolled-out dough, and tuck edges. Prick dough with a fork.
- Bake: Bake at 200°C / 400°F for 20 minutes, then at 190°C / 375°F for 25 minutes.
- Serve: Let it cool for 10 minutes, then flip it onto a plate. Serve warm with ice cream, if desired.
Recipe Tips:
- Keep Butter Cold: Use cold butter so the crust stays flaky and easy to handle.
- Pick the Right Pears: Firm Use pears, not too soft, so they don’t fall apart when baked.
- Roll Dough Evenly: Make sure the dough is the same thickness everywhere to bake perfectly.
- Watch the Caramel: Don’t let the caramel cook too long, or it might get hard and taste burnt.
- Be Careful Flipping: Use a big plate and oven gloves when turning the tart to stay safe from the hot caramel.
How To Store Leftovers?
- Refrigerate: Let the tart cool completely. Cover it well or store it in an airtight box and keep it in the fridge for up to 4 days.
- Freeze: Cool the tart, wrap it tightly with plastic and foil, and freeze for up to 2 months.
Nutrition Facts:
- Calories: 222 kcal
- Total Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 15 mg
- Sodium: 2 mg
- Potassium: 110mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 5 g
- Sugars: 35 g
- Protein: 0 g
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