Gordon Ramsay Pear Tarte Tatin Recipe 

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?

1. Make the Crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Add water and mix into dough. Chill for 1 hour.
2. Prepare the Pears: Toss peeled and halved pears with lemon juice and spices. Chill until ready.
3. Make the Caramel: Melt butter and sugar in a skillet over medium heat for 3 minutes.
4. Preheat the Oven: Set oven to 200°C / 400°F.
5. Assemble the Tart: Place pears on caramel, cover with rolled-out dough, and tuck edges. Prick dough with a fork.
6. Bake: Bake at 200°C / 400°F for 20 minutes, then at 190°C / 375°F for 25 minutes.
7. 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

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Banana Tarte Tatin Recipe
• Gordon Ramsay Bacon And Leek Quiche Recipe 
• Gordon Ramsay Banana Bread Recipe