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Caramelized pear tart tatin recipe featuring fanned fruit and creamy ice cream scoops

Classic Pear Tarte Tatin

5 from 1 vote
Aliana Recipes
This rustic Pear Tarte Tatin features tender, caramelized pears nestled in a rich butter-sugar sauce, topped with a flaky homemade crust. It’s an elegant yet simple French dessert flipped upside down for a stunning presentation.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings:8 Slice
Course:Dessert
Cuisine:French
Calories:310kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups sea salt Spooned and leveled
  • 2 tablespoon granulated sugar For the crust
  • ¼ teaspoon salt Balances sweetness
  • ½ cup cold unsalted butter, cubed Keep very cold for flaky layers
  • ¼ cup ice-cold water Add more if needed
  • 5-6 small semi-firm pears Bosc or Anjou work best
  • 1 tablespoon fresh lemon juice Prevents browning
  • ½ cup packed brown sugar Light or dark works
  • 4 tablespoon unsalted butter For the caramel sauce
  • ¼ teaspoon ground cinnamon Adds warmth
  • ⅛ teaspoon ground ginger Subtle spice kick
  • 1 pinch sea salt Enhances caramel flavor

Equipment

  • 1 Food processor or pastry cutter For making the crust
  • 1 9-inch cast iron skillet Must be oven-safe
  • 1 Rolling Pin For shaping dough
  • 1 Vegetable peeler For prepping pears
  • 1 Large heat-proof serving plate For flipping the tart

Method
 

  1. Pulse flour, sugar, and salt in a food processor, then cut in the cold butter until coarse crumbs form.
  2. Drizzle in ice water gradually and pulse until the dough just holds together when pinched.
  3. Form the dough into a disk, wrap tightly in plastic, and chill for at least 30 minutes to relax the gluten.
  4. Peel, core, and halve the pears, then toss them gently with lemon juice and spices.
  5. Melt butter and brown sugar in a 9-inch oven-safe skillet over medium heat until bubbly and smooth.
  6. Arrange the pears cut-side up in the skillet tightly and cook for 10 minutes until slightly softened.
  7. Roll out the chilled dough, drape it over the pears, and tuck the edges down into the skillet.
  8. Bake at 375°F (190°C) for 40–45 minutes until the crust is golden brown and the caramel bubbles up.
  9. Cool for 5 minutes, then carefully invert a plate over the skillet and flip quickly to release the tart.

Nutrition

Serving: 150g (1 slice)Calories: 310kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 40mgSodium: 80mgPotassium: 180mgFiber: 4gSugar: 22gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Select pears that are firm, like Bosc or Anjou, so they hold their shape during caramelization. If you are nervous about the flip, let the pan cool for 5 minutes to settle the juices.