I have a stack of fabulous cookbooks on my kitchen counter…loaned to me from two of my dear neighbors wanting to share their favorites. Leafing through Capital Classics, I saw a variation on the classic tarte tatin…a pear version. Such a simple recipe..perfect for a cool, crisp autumn evening with a scoop of vanilla ice cream. I can’t seem to resist anything with caramel involved…and this did not disappoint. I had one of my children plate it for me and he mentioned there was a huge loss of caramel in the process…it was still incredibly delicious. I can’t imagine how wonderful it would be with every drop of sauce.
Pear Tarte Tatin…adapted from Capital Classics
2 tablespoons butter
1/2 cup sugar
4 large pears, ripe, but firm
1-2 tablespoon brandy
1 sheet frozen puffed pastry, defrosted and rolled into 10 inch circle
Vanilla ice cream, optional
Preheat oven to 400ยบ.
Melt butter in 10-inch cast iron pan till melted. Add sugar and stir constantly over medium-high heat till sugar melts and is golden. Remove from heat.
Peel, halve and core pears. Toss with brandy, and place into caramel with flat sides up and narrow ended pointed towards the center of the pan.
Cut small slits around center of pastry and place over pears, tucking edges under, and molding to the shape of the pears. Bake for 30 minutes or till pastry is browned and pears are tender.
Cool for a couple minutes, then run a knife along edge of pan. Carefully invert onto serving plate. Immediately spoon any caramel left in pan over pears. Serve warm with ice cream.
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{ 11 comments… read them below or add one }
I love the shape of your tarte tatin. It looks like a giant flower.
Thanks so much, Lisa…it’s so nice when a dessert turns out pretty as well as tasty
Lizzy……Besides looking like a work of art with that shape with the pears, it sure looks delicious. I love pears especially Bartlett when they are ripe.
As usual Lambeau looks like a sweetie.
Thanks, Erica…if you like Bartlett pears, you’ll adore this!! As you can tell, Lambeau lies in wait of a big spill
Beautiful dish! I like that the pears are whole…I’ve always seen sliced. This way they actually look like pears, and I’m sure the texture is wonderful.
Karen, I debated whether to slice them or not, but I like the way that one pear makes one serving. Thanks for your kind words!!!
Oh, gosh, you have another winner, Liz. I do not own a cast iron pan (mortal sin, I know). I tried once to do the seasoning thing and wound up giving the pan to the Thrift Shop.
Is Capitol Classics the JL of Washington, DC, cookbook? I’ve heard that it’s a terrific cookbook.
Love seeing Lambeau.
That looks fantastic. I want to remember to come back to this recipe during the holidays Liz. What a beautiful presentation.
Miss Lambeau is your signature. I love it. Momma’s girl.
Carole, try to find a used pan…my mom gave me some already seasoned ones…so much easier!!! And yes, that’s the cookbook. A friend let me borrow it…it’s excellent!
diana, so nice to see you popping in! Miss Lambeau knows she might get a dusting of flour or sugar to lick off the floor when she hears me getting out mixing bowls and measuring cups. She’s a smart one
I LOVE this recipe!!! Thank you for sharing!
Tiffany, I was shocked how lovely this turned out…pretty and, even better, one of the best non-chocolate desserts ever! Thanks!!!