Why You’ll Love Pear Tarte Tatin (Made Simple) Recipe

I like this recipe because it keeps things simple while still feeling impressive. I enjoy how the pears stay soft but hold their shape, how the caramel becomes rich and glossy, and how the crust bakes up golden and crisp. I also appreciate that I can make it ahead and serve it warm for a cozy dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 and 1/2 cups (188g) all-purpose flour
2 Tablespoons (25g) granulated sugar
0.25 teaspoon salt
0.5 cup (8 Tbsp; 113g) cold unsalted butter, cubed
0.25 cup (60ml) ice-cold water, plus more as needed
5 –6 small, semi-firm pears
1 Tablespoon freshly squeezed lemon or orange juice
0.25 teaspoon ground cinnamon
0.13 teaspoon ground nutmeg
0.13 teaspoon ground ginger
0.25 cup (4 Tbsp; 56g) unsalted butter
0.5 cup (100g) packed light or dark brown sugar

Directions

I start by making the crust, whisking together the flour, sugar, and salt in a bowl. I cut in the cold butter until the mixture looks crumbly, then I add the ice-cold water a little at a time until a dough forms. I shape it into a disk and chill it until firm.

While the dough chills, I peel, halve, and core the pears. I toss them gently with the citrus juice, cinnamon, nutmeg, and ginger, making sure they are evenly coated.

I melt the butter and brown sugar together in an oven-safe skillet over medium heat, stirring until a smooth caramel forms. I arrange the pears neatly in the skillet, cut side up, letting them nestle into the caramel.

I roll out the chilled dough and drape it over the pears, tucking the edges down around the fruit and docking the surface lightly with a fork. I bake the tart at 400°F (204°C) for 20 minutes, then reduce the temperature to 375°F (191°C) and continue baking for 25 minutes.

Once baked, I let the tart cool for about 10 minutes before carefully inverting it onto a serving plate.

Servings and Timing

I usually slice this tarte tatin into 6 servings. The prep time is about 100 minutes, the cook time is 55 minutes, and the total time comes to approximately 2 hours and 35 minutes.

Variations

I sometimes swap pears for apples when I want a different flavor. I also like adding a splash of vanilla to the caramel or a pinch of cardamom to the spices for extra warmth. When I want a nuttier taste, I sprinkle chopped toasted pecans over the pears before adding the crust.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual slices in a 300°F (150°C) oven until heated through, which helps keep the crust crisp. I avoid microwaving because it softens the pastry too much.

FAQs

Can I make this tarte tatin ahead of time?

I often prepare it a few hours in advance and reheat it gently before serving.

What kind of pears work best?

I prefer semi-firm pears that hold their shape during baking.

Can I use store-bought crust?

I can, but I find the homemade crust gives better flavor and texture.

How do I prevent the caramel from burning?

I keep the heat at medium and stir constantly until the sugar melts smoothly.

What if my tart sticks to the pan?

I invert it while still warm, which helps release the caramel and fruit.

Can I freeze this dessert?

I don’t recommend freezing it, as the pears can become watery when thawed.

Is this recipe very sweet?

I find the sweetness balanced by the fruit and buttery crust.

What should I serve with pear tarte tatin?

I like serving it warm with vanilla ice cream or whipped cream.

Do I need a special pan?

I use any oven-safe skillet, preferably cast iron, for even heat.

Conclusion

I love how this simplified pear tarte tatin brings classic French flavors to the table without stress. With its caramelized fruit, buttery crust, and beautiful presentation, I find it perfect for both casual dinners and special occasions.