Golden, bubbling caramel enveloping tender, spiced fruit beneath a crisp, buttery crust. This Pear Tarte Tatin is a stunning upside-down dessert that looks intimidating but is actually wonderfully rustic and forgiving. The aroma of butter and brown sugar filling the kitchen takes me back to my first attempt at French baking. It's a warm, elegant finish to any dinner that feels sophisticated yet entirely homemade.
Why You'll Love This
This recipe transforms simple orchard fruit into a Caramelized Pear Tarte Tatin that melts in your mouth. The contrast between the soft, sweet fruit and the flaky pastry is undeniably satisfying. I love how the "one-pan" method allows the flavors to deepen as the pears cook directly in the caramel before baking. It's a Classic Pear Tarte Tatin that proves fancy desserts don't need to be complicated.
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What You'll Need
To create this beautiful Pear Tart Tatin Recipe, you need firm pears that can withstand heat and basic pantry staples for the crust. I've tweaked the traditional ingredient list slightly by adding a pinch of sea salt to the caramel, which balances the sweetness beautifully.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Semi-Firm Pears: Bosc or Anjou are ideal because they hold their shape during the double-cooking process.
- Cold Unsalted Butter: Essential for both the flaky crust and the rich, glossy caramel sauce.
- Brown Sugar: Creates a deeper, more molasses-rich caramel than white sugar.
- All-Purpose Flour: The sturdy base for the homemade pastry lid.
- Fresh Lemon Juice: Brightens the flavor and prevents the pears from oxidizing while you prep.
- Spices (Cinnamon, Ginger, Nutmeg): Adds a warm, cozy depth to the fruit layer.
- Ice-Cold Water: Ensures the dough binds without melting the butter fat.
Optional Extras
You can add a splash of vanilla extract or bourbon to the caramel for an adult twist. Serving with a dollop of crème fraîche offers a tangy counterpoint to the sweet Spiced Pear Tarte Tatin.
How to Make Pear Tarte Tatin (Step-by-Step)
This How To Make Pear Tarte Tatin guide breaks down the process so you can flip with confidence.
Make Dough
Pulse the flour, sugar, and salt with cold butter until crumbly, then bind with ice water. Chilling the dough is crucial to prevent the butter from melting too early in the oven.
Prep Pears
Peel, core, and halve the pears, then toss them with lemon juice and the spice blend.
Why semi-firm pears? Soft pears will turn to applesauce in the hot caramel; firm pears retain a pleasant bite.
Cook Caramel
Melt the butter and brown sugar in an oven-safe skillet until bubbling and smooth. This creates the sticky, delicious base that will eventually become the top of your tart.
Assemble & Bake
Arrange the pears tightly in the skillet, top with the rolled-out dough, tucking the edges in, and bake until golden. The pears will shrink as they cook, so packing them tight ensures a full tart.
The Flip
Let the skillet cool for 5 minutes, then place a plate over the top and invert firmly and quickly. This moment reveals the glistening Caramelized Pear Tarte Tatin in all its glory.
Aliana's Top Tip
Fear the flip? Don't! The trick is to let the pan rest for exactly 5 minutes after baking.
Pack pears tight → compensates for shrinkage → results in a beautiful pattern
Wait 5 minutes → allows caramel to set slightly → prevents hot liquid burns
Tuck dough deep → creates a rim → holds juices in after flipping
Use a cast iron skillet → distributes heat evenly → ensures uniform caramelization
Keep dough cold → ensures flaky layers → prevents a soggy Pear Tatin Recipe
Follow Aliana on Pinterest →Variations
If you are short on time, you can swap the homemade crust for a sheet of high-quality frozen puff pastry to make an Easy Pear Tarte Tatin. For a different fruit profile, firm apples or quince work beautifully using this exact method. You can also infuse the caramel with fresh thyme or rosemary for a savory-sweet Tart Tartin Recipe Pear variation.
Storage & Reheating Instructions
This tart is best enjoyed the day it is made, but leftovers can be stored in the fridge for up to 2 days. The crust will soften over time, so reheat slices in a 350°F oven for 10 minutes to revive the texture. Avoid microwaving, as it will make the Pear Puff Pastry Dessert style crust chewy and soggy.
Best Pairings for Pear Tarte Tatin
A warm slice of this tart begs for a scoop of cold vanilla bean ice cream to create a hot-cold sensory experience. Lightly sweetened whipped cream or a drizzle of heavy pouring cream also complements the rich caramel. For a beverage, a cup of strong black coffee or a glass of dessert wine balances the sweetness of the Spiced Pear Tarte Tatin.
Common Questions About Pear Tarte Tatin
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Just let it sit on the counter for 5 minutes before rolling it out so it doesn't crack.
What pan should I use?
A 9-inch cast iron skillet or a stainless steel oven-safe frying pan is best. Avoid non-stick pans if possible, as high-heat caramel can damage some coatings.
Why is my caramel runny?
If the pears were very juicy, the caramel might be thin. You can carefully pour off excess juice after baking, reduce it on the stove, and brush it back over the tart.
Can I use canned pears?
I do not recommend canned pears for a How To Make Pear Tatin recipe. They are too soft and will disintegrate during the double cooking process.
More Recipes You'll Love
If you enjoyed this Dessert Pear Tarte Tatin, you might like these other Classic Pear Tarte Tatin inspired treats.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Classic Pear Tarte Tatin
Ingredients
Equipment
Method
- Pulse flour, sugar, and salt in a food processor, then cut in the cold butter until coarse crumbs form.
- Drizzle in ice water gradually and pulse until the dough just holds together when pinched.
- Form the dough into a disk, wrap tightly in plastic, and chill for at least 30 minutes to relax the gluten.
- Peel, core, and halve the pears, then toss them gently with lemon juice and spices.
- Melt butter and brown sugar in a 9-inch oven-safe skillet over medium heat until bubbly and smooth.
- Arrange the pears cut-side up in the skillet tightly and cook for 10 minutes until slightly softened.
- Roll out the chilled dough, drape it over the pears, and tuck the edges down into the skillet.
- Bake at 375°F (190°C) for 40-45 minutes until the crust is golden brown and the caramel bubbles up.
- Cool for 5 minutes, then carefully invert a plate over the skillet and flip quickly to release the tart.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pear Tarte Tatin Recipe:
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