This gorgeous pear tarte tatin features tender caramelized pears nestled into a flaky puff pastry crust. It’s extra-easy to make and absolutely show stopping!
The first time I tried to make a tarte tatin, I thought it would be tricky. The sticky caramel, puff pastry, flipping a hot skillet… I’m quite the minimalist cook, and it all sounded like too much. So it’s safe to say that I was shocked when the tart came out looking like a fancy French bakery dessert with almost no effort! That’s the magic of this pear tarte tatin recipe: it’s rustic, impressive, and deceptively simple to make at home.
Did you know? Legend states that the tarte tatin was accidentally created when a hotel cook forgot to add the bottom crust when she was baking apples. After throwing the dough on top and inverting the final product, a new delicious dessert was born.
How To Make a Pear Tarte Tatin
I love recipes like this pear tarte tatin where the stove and oven do most of the work. Cut the pears, keep an eye on the caramel, and roll out some dough — that’s it!
- Prepare the pears: Peel, quarter, and core the pears. Toss them with lemon juice.
- Make the caramel: In an oven-safe skillet, cook the butter, sugar, and salt until the mixture is golden.
- Cook the pears: Arrange the pears in the caramel and cook them over medium heat for about 30–40 minutes.
- Cut and chill the pastry: Roll out the puff pastry and cut out an 11-inch circle. Prick it with a fork, then chill it for about 10 minutes.
- Add the pastry and bake: Place the pastry over the pears, tucking in the edges. Bake the tart at 400°F for about 30 minutes, then allow it to cool. Invert the tart onto a serving plate and serve it warm.
Hot tip: To make transfer to the fridge easier, roll the puff pastry out directly on a sheet of parchment paper.
Tips For the Best Pear Tarte Tatin
Even if you don’t consider yourself a baker (like me), a tarte tatin is truly so simple to make. I’ve baked this pear version countless times, and it always turns out foolproof with these tips!
- Choose the right pan. To prevent the caramel from bubbling over in the oven, opt for a heavy-bottomed, deep oven-safe skillet like this one.
- Use firm pears. I recommend Bosc or Anjou pears, as these will hold their shape through the baking. Don’t worry if the pears are slightly underripe — I actually prefer them this way.
- Make the puff pastry yourself. It’s easier than it sounds (and so worth it)! This four-ingredient recipe is my go-to whenever I want an irresistibly flaky crust.
- Be patient with the caramel. To achieve a silky smooth amber glaze, avoid stirring the butter-sugar-salt mixture or rushing the process. Cook it over low heat and gently swirl the pan to prevent the sugar from crystallizing.
- Pack the pears tightly together. The pears will shrink as they cook, so pack them into the skillet much more snugly than you think you need to. This ensures a full, beautiful layer of fruit after baking.
- Prick the puff pastry. Pricking the pastry with a fork (aka “docking”) allows the steam to escape in the oven, helping it to cook evenly without becoming soggy.
- Keep the pastry cold. The flakiness of puff pastry comes from the cold layers of butter steaming up and creating air pockets, so it’s essential to chill the dough for at least 10 minutes before it hits the heat.
- Flip with confidence. If you’re nervous about mastering the famous tarte tatin flip, don’t be! Allow the tart to cool for 10 minutes after it comes out of the oven to set the caramel, then place a large rimmed serving platter on top of the pan (use oven mitts) and quickly flip it over. Lift the pan to reveal your masterpiece.
Storage & Reheating
We don’t usually have enough self-control to make this pear tarte tatin last until the next day (my sweet-tooth friends understand lol). If you manage to have leftovers, here’s how to make the most of them.
- Storage: Store leftover tarte tatin for up to three days in an airtight container in the fridge.
- Reheating: This tart is best enjoyed warm! Reheat leftovers in the oven at 350°F for 5-10 minutes.
More Pear Recipes
- Pear Galette — Flaky homemade crust and cinnamon-spiced pears
- Baked Pears with Ricotta — Stuffed with ricotta and sweetened condensed milk… YUM.
- Pear and Walnut Salad — Sweet, tangy, and crunchy!
- Brioche Bread Pudding — Custardy baked brioche loaded with pear slices and chocolate chips
Recipe
Ingredients
- 3 lbs pears Bosc or Anjou work best
- 2 Tbsp lemon juice
- 6 Tbsp unsalted butter cut into small pieces
- 1 cup sugar
- ¼ tsp salt
- 1 sheet puff pastry thawed
Instructions
- Peel, quarter, and core the pears. Toss them with lemon juice to prevent browning.
- Melt the butter in a 10-inch oven-safe skillet over low heat. Add the sugar and salt and cook until the mixture is golden.
- Arrange the quartered pears in the caramel (rounded-side down and tightly packed together). Cook the pears over medium heat on the stove until they are softened and the caramel is a deep golden color, about 30–40 minutes.
- On a lightly floured surface or sheet of parchment paper, roll out the puff pastry. Cut out an 11-inch circle, prick it with a fork, and chill it for about 10 minutes.
- Drape the pastry over the pears, tucking in the edges. Bake the tart at 400°F until it is puffed and golden, about 30 minutes.
- Cool the tart for 10 minutes, then invert it onto a serving platter. Slice and serve it warm with whipped cream or ice cream. Enjoy!
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