Let me share my take on this elegant French dessert that never fails to impress! After the wonderful response to my apple version, I just had to show you how beautifully this works with pears. Pear Tarte Tatin is a classic French-style tart that requires only 4 main ingredients to make. It’s different to an American apple/pear tart in many ways: It is baked upside down, the caramel is cooked separately and it is way easier to make than a traditional American tart. It’s one of those magical recipes where minimal ingredients create something truly spectacular.

Why This Recipe Works

Through many test runs in my kitchen, I’ve found that the key to success lies in properly caramelizing the sugar and arranging the pears. The upside-down baking method allows the fruit to caramelize beautifully while the pastry stays crisp and flaky

There are 3 main components to this dish: The apples, caramel and puff pastry.

Understanding Key Components

1. The pears: The foundation of a successful tarte tatin begins with properly selected and prepared pears. Anjou pears are ideal for this recipe as they maintain their shape while cooking while becoming perfectly tender. The size and uniformity of your pear slices will determine not only the final appearance but also how evenly they cook in the caramel. Soaking the cut pears in salted water prevents oxidation, ensuring your finished tart maintains its golden-caramel beauty rather than turning brown. The key is to thoroughly dry the pears before arranging them in the caramel to prevent excess moisture from interfering with the caramelization process.
2. Caramel: The caramel in a tarte tatin isn’t just a sweetener – it’s an integral part of the dish that provides both flavor and structure. The addition of butter not only enriches the caramel but also helps create that signature sauce that will later glaze the pears perfectly. The colour of your caramel will determine the final sweetness level – a darker amber provides more complexity and less sweetness, while a lighter amber maintains more of the sugar’s original sweetness. You can also add a touch of cinnamon for extra flavour but it’s totally optional. Be careful during this step because the sugar is very hot.
3. Puff pastry: Store-bought puff pastry works perfectly here, as the focus should be on achieving the right thickness and ensuring proper placement. The extra border around the edges allows for shrinkage during baking while ensuring complete coverage of the fruit. Proper tucking of the edges ensures no caramel escapes during baking.

Tips

• Watch caramel constantly as it can burn very quickly. Be careful when making your caramel as the sugar is very hot and can cause burns when touched. If you accidentally touch the sugar, place the burned areas under running cold water immediately and seek help.
• Low and slow is the way to go with your caramel so temperature control is key!
• Pat pears completely dry to prevent extra moisture from entering the tart.
• Tuck pastry edges well, you can use a small butter knife to help you tuck the pastry in.
• Let the tart cool slightly before flipping
• Use oven-safe pan

Storage and Make-Ahead Tips

• Pears can be prepped in advance for a few hours (keep in water)
• Store-bought pastry should be kept in the freezer until needed and thawed lightly for 3-5 minutes.
• Make caramel just before assembly
• Best served same day. Can warm slightly before serving in the oven.

Ingredients

2 pears, cut into eighths (I used Anjou pears)

80g white sugar

35g butter, cubed

1 puff pastry sheet, cut to size of pan but leave a 1cm border

Method

1. Preheat oven to 180C/350F.
2. Peel and core your pears and cut into eighths. Soak the pear slices in salted water to prevent browning and set aside.
3. Make your caramel: in an oven-safe pan over low-med heat, pour in your sugar and melt the sugar until it turns amber. If you prefer a less-sweet, more-bitter caramel then take the sugar to a slightly darker amber. If you prefer a sweeter caramel, you can just wait until every sugar granule is melted and amber and take it off the heat.
4. Once the sugar has reached your desired colour, take it off the heat, add in the butter and stir until well combined. Be extra careful in this step because the butter will sizzle and the sugar is hot. Your caramel is essentially done, feel free to add a touch of cinnamon for extra flavour if desired and a small pinch of salt.
5. Remove the pears from the salted water and pat dry with a paper towel. Arrange pears neatly on top of the caramel.
6. Place the sheet of puff pastry over the top of the pears and use a knife to tuck the edges of the pastry in. Bake at 180C/350F for 45-50 mins or until the pastry is golden brown. Set aside to cool.
7. Once cooled, flip the tart upside down onto a plate/chopping board and serve with ice cream.