Tarte Tatin is one of those dishes that seem so simple to make... until you attempt it. Granted it's not the most complicated thing to make, but getting the pastry crispy, the caramel soft and gooey, and the fruit (traditionally apples) just right... it takes a bit of effort. But trust me, the first bite makes it all worth it. It's a recipe that doesn't take too long to make or present, especially since a rustic look is much more inviting, so I figured I'd create a fool-proof recipe that takes the frustration out of making this otherwise really fun and easy dish!
This Pear Tarte Tatin is an absolute delight that's perfect for all seasons... have it right out of the oven for a warm and gooey autumn indulgence, or serve it with a dollop of homemade vanilla bean ice-cream for a cool and creamy touch in warmer weather. It's a wonderful, homely centerpiece and it's versatility is why I love it so much! You can even make individual portions.
PREP TIME: 15 minutes
BAKING TIME: 40 minutes
SERVES: 8
INGREDIENTS
500g puff pastry slab, thawed
4-5 medium Bartlett pears
For caramel:
3/4 cup granulated sugar
3tbsp water
3tsp lemon juice
60g butter, cold
Equipment needed:
Heavy bottom non-stick/ cast iron pan about 9inch in diameter
METHOD
Roll the puff pastry into a 10x10 inch wide square, about 1/8th inch thick. Cut a 9 inch big pastry circle with the help of a dinner plate or a baking tin. Gently transfer it on the lined baking sheet/tray and chill until firm, about 30 minutes.
In the cast iron skillet or heavy bottom non-stick pan, combine sugar, water and lemon juice and bring it to boil on medium high heat. Once it starts bubbling, immediately reduce heat to low and cook until mixture turns into amber colour. Remove from fire and stir in the cold butter.
Preheat the oven to 180°C
Peel, cut in half and core the pears with the melon baller tool. Set aside one pear half and cut the remaining halves into quarters.
Decoratively arrange the pear quarters evenly in a circle over the caramel sauce, keeping the cut side up and pointy side facing the center. Slightly trim off the ridge of reserved pear half and place in the center, trim side up.
Place the rolled pastry circle on top and tuck the edges inwards. Using a small knife put 3-4 small cuts in the pastry to stop it from rising too high. Cover the skillet with the foil and bake in preheated oven for 15 minutes. Uncover and bake further for 20-25 minutes more until golden brown.
Let it rest in the pan for 15 minutes. Run a sharp knife around the edges to loosen the pastry. Place a rimmed platter over skillet, quickly and carefully invert. Serve warm as it is or with a scoop of ice cream on top.
COOK'S NOTES
I used Bartlett pears which are perfect for this recipe as they are juicy and soft and works perfectly for baking and poaching.
You can also use green Anjou pears if you can’t find Bartlett pears.
Chilling the pastry after rolling is an important step as it help making the pastry more flaky.
I used Bartlett pears which are best for cooking or making the tart but if you can’t find Bartlett pears you can always use Anjou pears as well which are best used for preserving.
If you replace the butter with your favourite plant-based alternative, and use a vegan-friendly puff pastry, you can easily convert this into a vegan recipe.
