Best 7 Pear Tarte Tatin Recipes

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Indulge in the delectable Pear Tarte Tatin, a classic French dessert that captivates the senses with its caramelized pears and flaky crust. This article presents a comprehensive guide to creating this timeless dish, featuring three irresistible recipes. Embark on a culinary journey as we explore the traditional method, a gluten-free alternative, and a stunning individual serving variation. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making the Pear Tarte Tatin an unforgettable treat. Whether you're a seasoned baker or a novice in the kitchen, these recipes will lead you to tarte tatin perfection. So gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together.

Here are our top 7 tried and tested recipes!

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.

APPLE, PEAR AND MACADAMIA TARTE TATIN



Apple, Pear and Macadamia Tarte Tatin image

Provided by Food Network

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

3/4 cup sugar
4 ounces (1 stick) unsalted butter
1/2 teaspoon vanilla extract
4 Honeycrisp apples, cored and quartered
4 Bartlett pears, cored and halved
3/4 cup raw macadamia nuts, toasted and crushed
12 ounces puff pastry
All-purpose flour, for dusting
Sweetened whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
  • Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
  • Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
  • Spoon into shallow dishes and garnish with whipped cream.

PEAR AND WALNUT TARTE TATIN



Pear and Walnut Tarte Tatin image

Categories     Rum     Fruit     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Pear     Walnut     Fall     Winter     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 7

1/2 cup walnuts
4 pounds firm-ripe pears (preferably Bosc; about 8)
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 tablespoons dark rum
2 tablespoons fresh lemon juice
pastry dough

Steps:

  • Preheat oven to 425°F. Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. (Leave oven on.) Peel, quarter, and core pears.
  • In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute. Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes. Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes.
  • Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears. Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry. Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown.
  • Have ready a rimmed serving plate slightly larger than pie plate. Let tart stand 5 minutes.
  • Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate. Serve pear and walnut tart warm or at room temperature.

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.

PEAR TARTE TATIN WITH SHORTBREAD CRUST



Pear Tarte Tatin with Shortbread Crust image

Categories     Cake     Bake     Pear     Fall     Pastry     Boil

Yield serves: 6 to 8

Number Of Ingredients 14

for the crust
8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces
3/4 cup all-purpose flour, plus more as needed
1/4 cup sugar
Pinch of kosher salt
Zest of 1 lemon
1 large egg yolk
for the filling
3/4 cup sugar
Juice of 1/2 lemon
1 cinnamon stick
1 pint heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into pats
12 seckel pears, peeled, cored, and halved

Steps:

  • FOR THE CRUST
  • In a food processor, combine the butter, flour, sugar, salt, and lemon zest. Pulse until it looks like finely grated Parmigiano cheese. Add the egg yolk and 1 to 2 tablespoons cold water, and pulse, pulse, pulse until the mixture comes together into a ball. If it seems a bit dry, add 1 more tablespoon water and pulse a few more times.
  • Dump the mixture out onto a clean, lightly floured work surface and knead it once or twice, until it comes together in a smooth ball. Using a rolling pin, roll the dough out to an even circle, 11 to 12 inches in diameter. Transfer the dough to a baking sheet lined with plastic wrap and refrigerate for at least 45 minutes.
  • FOR THE FILLING
  • Preheat the oven to 425°F.
  • Place the sugar, 3 tablespoons water, the lemon juice, and cinnamon stick in a 10-inch ovenproof, nonstick sauté pan. Bring to medium heat and stir to combine.
  • Raise the heat to high and bring the mixture to a boil (BTB), brushing down the sides of the pan occasionally with a pastry brush dipped in water. After 7 to 8 minutes the mixture will begin to turn light brown. Swish the pan around gently to promote even cooking and cook the mixture for 1 to 2 more minutes, or until it turns a deeper amber color. Keep your eye on this and don't walk away; the sugar can burn quickly if you're not paying attention.
  • Remove the pan from the heat, add 1 tablespoon heavy cream, and whisk to combine. Discard the cinnamon stick.
  • Whisk in the butter 2 pats at a time. The mixture will bubble up, but that's okay, just be VERY CAREFUL not to let it splatter and burn you. When all of the butter has been incorporated, begin to arrange the pears in concentric circles as neatly and prettily as you can-remember, you're going to flip it out.
  • Return the pan to the stove and cook over medium heat for 20 minutes. Remove from the heat.
  • TO ASSEMBLE THE TART
  • Remove the pastry from the fridge, carefully drape it over the top of the pears, and tuck the pastry around the edges of the pan. Bake the tart for 20 to 25 minutes, or until the dough is golden brown and crispy.
  • Let the tart cool for 10 to 15 minutes, then place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and pan over, letting the tart fall gently out of the pan.
  • Place the remaining heavy cream in a medium bowl and, using an electric mixer or a whisk and good old-fashioned elbow grease, whisk the heavy cream to soft peaks. Slice the tart and serve garnished with the whipped cream.
  • DON'T FEAR THE CARAMEL!
  • Making caramel can be a little scary but once you get the hang of it, it's fun. Start by putting sugar in a large saucepan and giving yourself a couple of insurance policies-some acid, like lemon juice, and some water. These two ingredients help the caramel cook without recrystallizing or burning super-quickly.
  • Then bring the pan to medium-high heat and let it rip. When you see the sugar start to turn a shade of amber, don't walk away-things can go south very quickly and if the sugar burns, there's no recovery. Once the sugar is one shade past amber and heading toward brown, pour in the heavy cream, reduce the heat to low, and stand back-the mixture will bubble up like crazy. This is why it's really important to use a large saucepan-you don't want it to overflow when you add the cream and the mixture bubbles up. This stuff is molten!!! It can cause a really severe burn if you're not careful.
  • Once the bubbles calm down, swirl in the butter a couple pats at a time. Be sure not to add more until each addition is melted. You've made caramel!
  • ANNE ALTERNATE
  • You can totally use apples here instead of pears. I recommend Granny Smith or any other tart, firm apple. I also recommend using fruit that's not quite ripe because it's going to get really soft as it cooks.

MAPLE-PEAR TARTE TATIN



Maple-Pear Tarte Tatin image

Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!

Provided by WestCoastMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 7

½ (17.3 ounce) package frozen puff pastry, thawed
¼ cup butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup maple syrup
4 firm pears - peeled, cored, and halved, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
  • Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
  • Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
  • Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
  • Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
  • Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.4 g, Cholesterol 15.3 mg, Fat 17.6 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 6.6 g, Sodium 121.5 mg, Sugar 23.2 g

Tips:

  • Selecting Perfect Pears: Choose ripe but firm pears for the best texture. Bosc, Anjou, and Comice varieties work well.
  • Caramelized Perfection: To achieve a golden caramelization, ensure the sugar and butter mixture is bubbling before adding the pears.
  • Layering the Pears: Arrange the pear halves in a single layer, slightly overlapping, to maximize the caramelized surface area.
  • Puff Pastry Magic: Use a good quality puff pastry sheet for a flaky, buttery crust. Thaw it properly before rolling and placing it over the pears.
  • Baking Precision: Preheat the oven to the specified temperature to ensure even cooking. Bake the tart until the pastry is golden brown and the pears are tender.
  • Rest for Perfection: Allow the tart to cool for at least 15 minutes before serving. This helps the caramel to set and the flavors to meld.

Conclusion:

Indulge in the delightful flavors of this classic French dessert, the Pear Tarte Tatin. With its caramelized pears, buttery puff pastry, and a hint of vanilla, this elegant tart is a true masterpiece. Perfect for special occasions or as a sweet treat, it's sure to impress your family and friends. Remember to select ripe but firm pears, caramelize the sugar and butter mixture to perfection, arrange the pears beautifully, and bake the tart until golden brown. Don't forget to let it rest before serving for the ultimate taste experience. Bon appétit!

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