Pear Tarte Tatin

Pear tarte Tatin is a classic dessert that feels both rustic and refined. Ripe pears are gently caramelized until glossy and tender, then baked beneath a layer of pastry that turns crisp and golden in the oven.

Once inverted, the pears settle into a beautifully arranged topping, coated in their own caramel and perfumed with just a hint of warmth. Serve the tart slightly warm, on its own or with a spoonful of lightly whipped cream, for a dessert that feels timeless and effortlessly elegant.

Prep Time	Bake Time
30 mins	40 mins
Total Time	Serves
1 hr 30 mins	6

Ingredients

For the Pâte Brisée

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon fine salt

• 1/2 cup cold unsalted butter, cut into cubes

• 3–4 tablespoons ice-cold water

• Shortcut: 1 sheet good-quality store-bought puff pastry, thawed

For the Pear Filling

• 5–6 firm pears, Bosc or Anjou

• 1/2 cup granulated sugar

• 4 tablespoons unsalted butter

• 1/4 teaspoon fine salt

• 1 teaspoon vanilla extract

Instructions

Make the Pâte Brisée

1. Combine the flour and salt in a bowl. Add the cold butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

   
   

2. Add the ice-cold water one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   
   

   Prepare the Pears

3. Peel the pears, cut them in half lengthwise, or into quarters and remove the cores. Set aside.

   
   

   Make the Caramel

4. Preheat the oven to 400°F (200°C).

   
   

5. In a 9–10 inch oven-safe skillet (cast iron is ideal), sprinkle the sugar evenly over the bottom of the pan. Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color.

   
   

6. Carefully add the butter and salt, swirling the pan gently until smooth. Remove from heat and stir in the vanilla.

   
   

   Assemble

7. Arrange the pear halves cut-side up in a tight, overlapping circle over the caramel. Return the skillet to medium heat and cook for 8–10 minutes, spooning caramel over the pears as they soften slightly.

   
   

8. Roll the chilled pâte brisée on a lightly floured surface into a circle just larger than the skillet. Lay it over the pears, tucking the edges gently down around the fruit.

   
   

9. (If the puff pastry is not already round, cut it into a circle slightly larger than the pan. Lay it over the pears and tuck the excess neatly inside)

   
   

   Bake

10. Transfer the skillet to the oven and bake for 30–35 minutes, until the pastry is golden and crisp.

    
    

11. Remove from the oven and let rest for 5–10 minutes. Carefully invert the tart onto a serving plate.