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Pear Tarte Tatin Recipe

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★★★★★

4.8 from 136 reviews

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.

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

  1. 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.
  2. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add spices: Sprinkle the pears with freshly grated nutmeg and minced candied ginger for a warm aromatic flavor.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://flavorsbymaya.com/pear-tarte-tatin-recipe/