Pear Tarte Tatin
An easy pear dessert adapted from Capital Classics
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Melting, Baking
- Cuisine: French
- 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 400º.
- Melt butter in a 9 or 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. You can cut your pear halves in thirds if you’d or keep them as they are. Place pears into caramel with flat sides up and narrow ended pointed towards the center of the pan. I cut a little round to fill the center space.
- 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.
I use a melon baller to scoop out the core.
Use a good quality, all butter puff pastry brand for the best results. I use Dufour.
My fruit never seems to stay put when I flip this tart. Just rearrange your pears if this happens.