Pear tarte tatin
A classic pear tarte tatin made with caramelised pears and flaky puff pastry, baked until golden and flipped for a stunning dessert.
Updated : 29 January, 2026
Easy
About 20 min.
Ingredients
50 grams
Butter
100 grams
Sugar
5
Pear
320 grams
Puff pastry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
In an ovenproof frying pan, gently melt the butter and sugar together over a medium–high heat. Stir continuously until the mixture turns a pale straw colour, taking care not to let it burn.
Step 3
Peel the pears, core them and cut them lengthways. Arrange the pear halves cut-side up in the pan, placing them in a neat circle with a few in the centre. Cook the pears in the caramel, stirring only occasionally, for about 10 minutes, until the sugar deepens to an amber colour.
Step 4
Place a large plate over the pan so it completely covers the top. Using oven gloves, hold the plate firmly against the pan and carefully flip the tarte tatin over. Lift away the pan; the tart should release cleanly. If any pears stick, simply place them back onto the tart. Dust with icing sugar and serve with cream or ice cream.
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