Print

Pear Tarte Tatin (Made Simple)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simplified pear tarte tatin with tender caramelized pears, rich buttery caramel, and a crisp homemade crust, delivering classic French elegance without complicated steps.

Ingredients

1 1/2 cups (188g) all-purpose flour

2 tablespoons (25g) granulated sugar

1/4 teaspoon salt

1/2 cup (113g) cold unsalted butter, cubed

1/4 cup (60ml) ice-cold water (plus more if needed)

5–6 small semi-firm pears, peeled, halved, and cored

1 tablespoon freshly squeezed lemon or orange juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 cup (56g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

Instructions

  1. Whisk together the flour, granulated sugar, and salt in a bowl. Cut in the cold butter until the mixture is crumbly. Add ice-cold water gradually until a dough forms. Shape into a disk and chill until firm.
  2. Peel, halve, and core the pears. Toss them gently with citrus juice, cinnamon, nutmeg, and ginger until evenly coated.
  3. Melt the butter and brown sugar together in an oven-safe skillet over medium heat, stirring until smooth and caramelized.
  4. Arrange the pears cut-side up in the caramel, fitting them snugly in the skillet.
  5. Roll out the chilled dough and drape it over the pears, tucking the edges around the fruit. Dock lightly with a fork.
  6. Bake at 400°F (204°C) for 20 minutes, then reduce the oven temperature to 375°F (191°C) and bake for an additional 25 minutes.
  7. Let the tart cool for about 10 minutes, then carefully invert onto a serving plate and serve warm.

Notes

Invert the tart while still warm to prevent sticking.

Semi-firm pears work best to hold their shape.

A cast iron or heavy oven-safe skillet provides even caramelization.

Best served warm with vanilla ice cream or whipped cream.

Nutrition

Find it online: https://chocolatecoveredamy.com/pear-tarte-tatin-made-simple/