Pear Tarte Tatin

Overhead view of a pear tart over a pastry crust

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4.50 from 4 votes

Buttery caramel soaked fresh pears topped with a flaky crust baked until golden brown.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: dessert, pear, tart

Servings:

Calories: 204kcal

Author: Tricia

Equipment

9-inch stainless skillet

Ingredients

¾ cup granulated sugar (160g)
3 tablespoons water
4 tablespoons unsalted butter cut into pieces (2oz)
¼ teaspoon ground cinnamon
2 ½ pounds firm ripe pears (about 5)
unbaked single pie crust pastry homemade or store-bought

Instructions

IMPORTANT TIP: For best results make the caramel in a stainless steel skillet or saucepan. You should be able to see how dark the caramel is before removing from the heat. If using a saucepan, transfer the finished caramel to a 9-inch ovenproof pan or skillet before adding the pears and pastry. Baking in a cast iron skillet works well, as long as you make the caramel in a light-colored saucepan first.
Pour the sugar and water into a 9-inch stainless steel ovenproof skillet. Stir to combine. Bring to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium and carefully swirl the pan occasionally until the it is medium-dark amber-brown in color, but not too dark! This happens quickly so don’t walk away.
Remove from the heat then quickly and carefully add the butter and cinnamon. Stir until blended. Set aside. The caramel should be thick at this point.
Peel, quarter and core the pears. Arrange the pear slices in concentric circles, cut sides up, over the caramel until the skillet is full.
Return the skillet to the stovetop over medium-low heat and cook for about 20 to 30 minutes. The pears will release their juice and thin the caramel. Continue cooking until most of the extra liquid evaporates. Watch carefully and reduce the heat to low if needed to prevent the caramel from burning.
While the pears are cooking preheat the oven to 375°F. Line a rimmed baking sheet with foil and set aside.
Roll out the pastry to a 10-inch circle on a lightly floured, clean work surface.
Remove the pears from the heat and carefully place the pastry over the skillet. Using a large spoon or spatula tuck the edges of the pastry down into the skillet around the pears. Place the skillet on the prepared baking sheet and bake until the crust is golden brown, about 25 to 30 minutes.
Cool the tart on a rack for 20 minutes. Loosen the pastry from the sides of the pan using a wooden spoon or spatula. Place a rimmed serving platter over the tart and carefully and quickly invert the skillet. Slice into wedges and serve.

Notes

This pear tarte tatin can be served warm or room temperature with whipped cream or a scoop of ice cream.
Store leftovers in an airtight container in the refrigerator.
See post for tips about the best pears for baking.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition