Pear Tarte Tatin

Eve 4/8/13

I may be in love...

Oh, my, gosh. Puffy Pastry drenched in buttery toffee sauce topped with tender, flavoursome pears, this is amazing!

Pears + toffee + puff pastry = 1 easy, very tasty dessert

A tarte tatin is a french equivalent of a sweet pie. You use a oven proof frying pan instead of a traditional pie plate and you assemble the pie top to bottom. Gently cook sugar and water and add some butter. Layer your fruit on it and leave to cool. Top with pastry and bake. Simply turn out on to a plate (trying not to get hot sugar on you...) and serve with a grin on your face!

The tarte is made with ingredient probably all ready in your home and is very rewarding. Before you make the tarte, it is a good idea to peel and half the pears and arrange them on the pan you choose to use. There's nothing worst than pears that don't fit. Cut and trim the pears to the same length so you can put them in with ease. Remember when putting in the pears to put them in cut side up for a pretty pattern.

In the recipe, I used ready-made puff pastry. I think the supermarkets do quite good quality puff but nothing beats homemade, all butter puff pastry. If you do buy, try and buy all butter as some pastry contains margarine which make the pastry easier to roll straight from the fridge and decreases the saturated fat content. But do not be temped as margarine contains trans fats which are not good for your body!

Also, the tarte is easy to slice into portion because of the pear halves. As the tarte bakes, the pastry stays crisp and puffy as it is cooked on top of the toffee fruit. The longer the tarte is turned out to serve, the longer the sauce has to seep into the pastry, giving the tarte even more flavour. It is a great dessert served warm with créme frâiche or ice cream but served cold, it is more like a cake, perfect to serve with an afternoon coffee. Extra Sauce? Serve in a jug to accompany the tarte.

Tarte tatin is classically made with apples and sometimes pear, change the fruit, change the flavour to suit you!

Pear Tarte Tatin
Posted by Eve
Makes 1 - Serves 6
  • 3 Slightly under-ripe pears, I used conference
  • 50g Caster Sugar
  • 3 tbsp. Water
  • 30g Salted Butter
  • 1/2 tsp. Vanilla extract
  • 250g Puff pastry, bought or homemade

  • 20cm Oven proof frying pan
  1. Peel and cut the bottom of the pears and cut in half length ways. Discard the seeds and pull of the stalk. trim the pears so they are all the same length. Arrange in the frying pan to make sure they all fit. They should look like a six-point star in the pan.
  2. Put the pears in the same place on a place a set aside. Put the sugar and water in to the pan and bring to the boil, don't stir, just tilt and swirl the pan so the sugar colours evenly. Continue to boil until the sugar is a light brown colour 
  3. Turn off the heat and add the butter and stir until melted and combine. Place in the pear with the flat side facing up in the same design as they were on the plate and in the pan when you were preparing them. 
  4. Preheat the oven to 200c/ 190c fan/ gas mark 6
  5. Put back on the heat and cook for 1 more minute but don't move them. Leave to cool to room temperature.
  6. Roll out the pastry into a circle slightly larger than the pan, the pastry should be 1/2 - 3/4 cm thick. Put the pastry on top of the cold pears and tuck the pastry down the sides of the pan.
  7. Bake for 30 minutes in the oven until golden brown and bubbling. Leave for 1 to 2 minutes before placing a plate on top of the pan and using oven gloves, hold the plate to the pan and invert. Leave to cool a little before serving.


The tarte tatin will keep for two days in the fridge.


  1. This looks so delicious! I always think pears are such an underrated fruit, I don't know why because they taste so good and always look beautiful in any dessert :-)

    1. I absolutely agree! Pears should definitely be eaten more, many peopleare missing out. Thank for looking at my blog, you should make tarte, I'm sure you'll love it!

      Eve, Ideally Sweet

  2. I just came to hear about tatin on a cooking show last month and it intrigued me. This pear tarte tatin looks delicious!

    1. Tarte Tatin is a great make and bake. On your first tatin, it is great to use apples as they hold their shape better. I love pears so they were my inspiration! Thanks for looking at my blog

      Eve, Ideally Sweet


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