Pear Tarte Tatin Recipe
This pear tarte tatin is the perfect fall dessert — caramelized pears, puff pastry, and warm spices flipped out of the skillet for a dramatic, show-stopping ending to your dinner party.
Servings: 4 people
Equipment
Ingredients
- 2 large Bartlett pears peeled, cored, and cut in half
- 1 sheet puff pastry thawed
- 1 stick 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 tsp cinnamon
- 1 whole star anise optional but highly recommended
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 425°F. On a lightly floured surface, roll the puff pastry sheet just slightly larger than your skillet (8–9 inches is perfect) and cut it into a circle that will fit snugly over the pears. Set aside.
- In a small oven-safe skillet (cast iron works best), Add butter, brown sugar, granulated sugar, vanilla, cinnamon, star anise.
- Nestle the pear halves cut-side down into the caramel mixture, arranging them in a circle so they fit snugly. Lay the puff pastry circle over the pears, tucking the edges in slightly around the fruit.
- Let this cook on the stove on medium heat until the caramel starts to bubble and turn brown, spilling over the puff pastry just a little bit.
- Transfer the skillet to the oven and bake for 25 minutes, or until the puff pastry is golden brown, puffed, and the caramel is bubbling around the edges.
- Let the tart sit for about 10 minutes so the caramel sets slightly. Then place a plate larger than the skillet on top, use oven mitts to hold both together, and flip carefully so the tart ends up on the plate, pears on top.
- Slice into wedges and serve warm with a generous scoop of vanilla ice cream.