Best 4 James Martin Pear Tarte Tatin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Pear Tarte Tatin, a classic French dessert that combines the flavors of caramelized pears and a buttery puff pastry crust. This recipe by renowned chef James Martin features step-by-step instructions and helpful tips to create this stunning dish. Additionally, discover variations such as the Apricot Tarte Tatin, a delightful twist on the classic, and the Pear and Almond Tart, a combination of sweet pears and crunchy almonds. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you in crafting an impressive dessert that will tantalize your taste buds and leave your guests in awe.

Let's cook with our recipes!

PEAR TARTE TATIN



Pear tarte tatin image

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Provided by Gordon Ramsay

Categories     Afternoon tea, Dessert, Dinner

Time 1h

Number Of Ingredients 8

8 pears
100g caster sugar
100g butter
2 star anise
3 cardamom pods
1 large cinnamon stick
2 tbsp brandy
500g block all-butter puff pastry

Steps:

  • Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
  • Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  • Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
  • Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
  • When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
  • Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

PEAR TARTE TATIN



Pear Tarte Tatin image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g

PEAR TARTE TATIN



Pear Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 5

6 firm, large pears
2 tablespoons fresh lemon juice
3/4 cup sugar
4 tablespoons unsalted butter
Tarte Tatin pastry (see recipe)

Steps:

  • Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel the pears, cut them in half lengthwise and core them. Place in a large bowl and toss with the lemon juice. Set aside.
  • Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
  • Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
  • Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
  • Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
  • Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with or creme fraiche if desired.

PEAR TARTE TATIN



Pear Tarte Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch tart

Number Of Ingredients 5

4 to 5 pears, such as Anjou or Bartlett, peeled
Juice of 1/2 lemon
3/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Pear Tarte Tartin

Steps:

  • Halve and core pears. Set aside one pear half. Quarter remaining pears and transfer to a large bowl. Squeeze lemon over pears and set aside.
  • Combine sugar and 3 tablespoons water in an 8-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
  • Place reserved pear half in center of skillet along with any reserved juices. Decoratively arrange remaining pears, cut side up, in an even layer. If fruit does not completely fill pan, tart will collapse when inverted.
  • Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
  • Preheat oven to 375 degrees.
  • Roll out pate brisee to a 10-inch circle, about 1/8-inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
  • Place pâte brisée over pears and tuck in edges. Transfer skillet to oven and bake until golden brown, about 40 minutes. Transfer to a wire rack and let cool 15 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

Tips:

  • Use ripe pears: The riper the pears, the sweeter and more flavorful your tarte Tatin will be. Choose firm pears that are just starting to soften.
  • Peel the pears: Use a vegetable peeler to remove the skin from the pears. This will make them easier to slice and will help them caramelize in the butter.
  • Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to evenly distribute the heat and prevent the pears from burning.
  • Cook the pears until they are golden brown: Cook the pears in the butter until they are golden brown and caramelized. This will take about 15 minutes.
  • Make sure the pastry is cold: The pastry should be cold before you roll it out. This will help to prevent it from shrinking in the oven.
  • Bake the tarte Tatin until the pastry is golden brown: Bake the tarte Tatin in a preheated oven until the pastry is golden brown and the pears are bubbling. This will take about 30 minutes.

Conclusion:

Pear tarte Tatin is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and caramelized pears and flaky pastry, it is sure to be a hit with everyone. So next time you are looking for a special dessert, give pear tarte Tatin a try. You won't be disappointed!

Related Topics