Pear Tarte Tatin Recipe
Introduction
Pear Tarte Tatin is a delightful twist on the classic French caramelized tart, featuring tender Bosc pears baked in a rich buttery caramel beneath a flaky sour cream crust. This elegant yet approachable dessert is perfect for impressing guests or enjoying a special treat at home.
Ingredients
- 1/2 cup (4 ounces) butter
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup full fat sour cream
- 2 pounds firm Bosc pears (about 5 pears)
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2/3 cup sugar
- 4 tablespoons butter
- 2 teaspoons minced candied ginger
- Light grating fresh nutmeg (or a dash ground nutmeg)
Instructions
- Step 1: Make the pastry dough by cubing the butter and setting it out at room temperature. In a large bowl, whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until small pea-sized pieces form. Stir in the sour cream with a fork, then form the dough into a ball and shape it into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
- Step 2: Preheat the oven to 375°F.
- Step 3: Peel and halve the pears lengthwise. Reserve one pear half for the center and cut the remaining halves lengthwise once more. Core all pear pieces and place them in a bowl with lemon juice to prevent browning. Sprinkle with 2 tablespoons sugar and toss gently.
- Step 4: Melt 4 tablespoons butter in a cast iron pan over medium heat, swirling to coat the sides. Evenly sprinkle 2/3 cup sugar over the butter and remove from heat.
- Step 5: Arrange the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters around it with narrow sides pointing to the center, minimizing gaps.
- Step 6: Return the pan to medium heat and cook gently without stirring until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from heat and place the pan on a baking sheet.
- Step 7: Sprinkle the pears with grated nutmeg and minced candied ginger.
- Step 8: Roll out the chilled dough to 11 inches for a 9-inch pan or 12 inches for a 10-inch pan. Place the dough over the pears and gently tuck the edges inside the pan. Use a fork to ease the dough if needed, being careful with the hot pan.
- Step 9: Bake the tarte in the oven at 375°F, then immediately reduce the temperature to 350°F. Bake for 30 to 40 minutes until the pastry is golden and cooked through. Remove from oven.
- Step 10: To invert, place a rimmed serving dish over the pan and, using thick oven mitts, flip the pan and dish quickly together. Let the tarte release onto the serving dish. Rearrange pears gently with a fork if needed.
- Step 11: Allow the tarte to cool to warm or room temperature before serving. Enjoy with vanilla ice cream or whipped cream if desired.
Tips & Variations
- Use firm Bosc pears for the best texture—they hold their shape well during cooking.
- If you don’t have candied ginger, substitute with a pinch of ground ginger or omit for a milder flavor.
- For extra crunch, sprinkle chopped toasted almonds over the caramel before adding the dough.
- Chill the dough thoroughly to prevent shrinking and maintain a tender crust.
Storage
Store any leftover tarte Tatin covered in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300°F) for 10-15 minutes to crisp the crust and warm the filling. Serve slightly warm or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pears for this tarte?
While Bosc pears are ideal due to their firmness and texture, you can substitute with other firm, slightly tart pears like Anjou or Comice. Avoid very soft or overripe pears as they may become mushy.
How do I prevent the caramel from spilling when flipping the tart?
Wear thick oven mitts and work quickly but carefully when inverting the pan onto the serving dish. Using a rimmed dish helps catch any spillover. Letting the tarte cool slightly reduces the risk of hot caramel splashes.
PrintPear Tarte Tatin Recipe
This Pear Tarte Tatin is a classic French dessert featuring caramelized Bosc pears cooked in rich butter and sugar, then topped with a flaky sour cream crust. The pears are gently caramelized in a cast iron pan, covered with a tender buttery pastry, and baked to golden perfection before being inverted to reveal a beautiful glossy fruit topping. Enhanced with fresh nutmeg and candied ginger, this tarte combines warm spices with the natural sweetness of pears for an elegant and delicious treat ideal for any occasion.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the crust:
- 1/2 cup (4 ounces) butter, cubed and at room temperature
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup full fat sour cream
For the filling:
- 2 pounds firm Bosc pears (about 5 pears)
- 2 tablespoons lemon juice
- 2 tablespoons sugar (for pears)
- 2/3 cup sugar (for caramel)
- 4 tablespoons butter
- 2 teaspoons minced candied ginger
- Light grating of fresh nutmeg (or a dash of ground nutmeg)
Instructions
- Make the pastry dough: Cube the butter and leave it at room temperature. In a large bowl, whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until pea-sized pieces form. Stir in the sour cream with a fork, then form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Prep the pears: Peel and halve the pears lengthwise. Reserve one half for the center and cut the remaining halves into quarters. Core all pear pieces and toss them in a bowl with lemon juice to prevent browning. Sprinkle 2 tablespoons sugar over the pears and toss to evenly distribute.
- Melt the butter and prepare caramel: Melt butter in a cast iron pan over medium heat and swirl to coat the pan evenly. Sprinkle 2/3 cup sugar in an even layer over the melted butter and remove the pan from heat immediately.
- Arrange the pears in the pan: Place the reserved pear half cut-side up in the center of the pan. Fan the remaining pear quarters around it with narrow sides toward the center, minimizing gaps.
- Cook until caramelized: Return the pan to medium heat and gently cook without stirring for 20-30 minutes until the sugar and butter turn a deep caramel color. Remove from heat and place the pan on a baking sheet.
- Add spices: Sprinkle the pears with freshly grated nutmeg and minced candied ginger for a warm aromatic flavor.
- Roll out the dough and top the pears: Roll the chilled dough into an 11-inch circle for a 9-inch pan or 12-inch for a 10-inch pan. Lay the dough over the pears and gently tuck the edges inside the pan rim, using a fork to ease the dough if needed. Be careful as the pan is hot.
- Reduce oven temperature and bake: Place the pan on a baking sheet and bake at 350°F (175°C) for 30-40 minutes until the pastry is golden brown and cooked through.
- Invert the tarte tatin: Remove from oven and, while still hot, place a rimmed serving dish over the pan. Using thick oven mitts, firmly hold the dish and pan together and quickly invert them. The caramel will be hot and liquid, so be cautious. Rearrange any pears that have shifted with a fork.
- Cool and serve: Let the tarte cool to warm or room temperature before serving. Optional accompaniments include vanilla ice cream or whipped cream.
Notes
- Use a cast iron pan for even caramelization and easy transfer to oven.
- Handle the hot caramel with care when inverting to avoid burns.
- Chilling the dough improves flakiness and ease of handling.
- Rearranging pears after flipping helps present an attractive tarte.
- Serve slightly warm for best flavor with ice cream or whipped cream.
Keywords: pear tarte tatin, caramelized pear tart, French dessert, sour cream crust, caramel tart
