Pear Tarte Tatin

Servings: 6 people

Prep: 45 mins

Cook: 15 mins

I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.

Transform your kitchen into a Parisian patisserie with this stunning Pear Tarte Tatin. Combine the timeless appeal of a classic French dessert with the sweet, juicy perfection of ripe juicy pears for the ultimate pudding centrepiece. Imagine a golden, caramelized masterpiece, ready to impress your family and friends. And remember, a scoop of creamy vanilla ice cream on the side is non-negotiable – the perfect complement to the warm, sticky sweetness!

The origins of this delectable dessert are steeped in delicious history, specifically rooted in the heart of France. The story goes that Pear Tarte Tatin was born in the late 19th century at the Hôtel Tatin in Lamotte-Beuvron, a small town south of Paris. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Legend has it that Stéphanie, a rather accident-prone but passionate cook, was attempting to create a traditional apple tart when she accidentally overcooked the apples in butter and sugar.

In a moment of culinary improvisation, she decided to try and salvage the situation by placing the pastry on top of the caramelized apples and finishing it in the oven. The result was an unexpected triumph, a dessert so delicious that it became a signature dish of the hotel, and eventually, a beloved classic across France and the world.

This elegant yet surprisingly simple dessert elevates the humble pear to new heights. Picture this: as you carefully flip the tarte, a glistening, dark caramel sauce unveils itself, coating a layer of perfectly crisp, buttery pastry and meltingly soft, tender pears. The aroma alone will transport you to a charming Parisian café. Originally conceived with apples, the versatility of the technique has allowed for numerous variations, including the stunning Pear Tarte Tatin. The change in fruit brings a new dimension to the dessert, offering a slightly different sweetness and texture that perfectly complements the rich caramel.

Mastering the Pear Tarte Tatin

Follow my easy-to-understand steps, and you’ll create a truly supreme version of this iconic dessert, guaranteed to be the star of any meal. I’ll guide you through each stage, from choosing the perfect pears to achieving that irresistible, deep caramel. Selecting the right pears – those that are ripe yet firm, such as Beurre Bosc or Red Anjou – is crucial for the perfect texture.

The caramelization process requires careful attention, ensuring that the sugar melts evenly and develops a rich, amber colour. The gentle baking allows the pears to soften while the pastry becomes golden and flaky. I’ll provide tips on achieving the ideal balance and guiding you through the techniques to make it your own. Get ready to experience Pear Tarte Tatin like never before!

Ingredients

4 Beurre Bosc, Red Anjou or Williams pears (the choice is yours) halved, cored and quartered
150g caster sugar
50g salted butter cubed
500g block puff pastry
plain flour for dusting
1 egg beaten
ice cream to serve

Instructions

Heat the oven to 200C/fan 180C/gas 6. Use a small, sharp knife to round off any sharp edges from the pear segments.
Tip the sugar into a 25cm ovenproof frying pan with 3 tbsp water. Heat gently, swirling the pan as the sugar melts. Turn up the heat and cook until a caramel the shade of a copper penny forms. Carefully add the butter – the mixture will splutter – and swirl to dissolve. Add the pear pieces. Turn the heat down and spoon the caramel over the pear segments, turning them for 5 minutes until they’re coated and turning golden. Remove the pan from the heat.
Arrange the pear segments neatly in the pan, flat side up. Remember that the sides of the pear on the base of the pan will be facing upwards once the tart is flipped.
Roll out the puff pastry on a lightly floured work surface into a circle about ½cm thick, and a little bigger than the frying pan. Gently lift the puff pastry and drape it over the pan, tucking the edges of the pastry into the frying pan so it fits snugly over the pears. Use a small, sharp knife to prick between six and nine holes all over the pastry. Brush all over with the beaten egg. Cook in the oven for 25 minutes until the pastry is golden.
Remove from the oven and leave to rest for 10 minutes. Put a large serving plate over the frying pan, then quickly flip the tart over and onto the plate. Cut into wedges and serve with ice cream.

Notes

Tips for the perfect Pear Tarte Tatin:

The type of fruit
The right variety of pear and ripeness is important when making a tarte tatin, as something like a Conference pear or an under-ripe fruit will be too crunchy, and will not soften when cooked. Too ripe, and you risk the pears collapsing and becoming a purée when baked.
Preparing the pear
Trimming the edges off the pear wedges before cooking helps prevent any mushiness when cooked. If left on, those edges are likely to collapse under the fierce heat of the caramel. To get perfectly cooked pieces of fruit, be sure to add them to the caramel, then cook and turn for a few minutes until they begin to soften slightly first – they’ll start to take on the caramel flavour and be perfectly cooked by the time it comes to flip.
Getting crisp pastry
Piercing the pastry means the steam from the cooking pears and caramel can escape from underneath and stops it from becoming soggy. You’ll also have fully cooked pastry throughout.
Avoiding crystallisation
Caramel can be tricky. Dissolving the sugar in water to make a syrup creates a more stable caramel than sugar on its own. This way, the caramel is less likely to crystallise as the water evaporates from the syrup. You should also avoid stirring the syrup too much or turning the heat up too high too early – these things can also lead to the sugar crystallising, and it can turn cloudy. If it reaches that stage, you should discard the mixture and start again. If you have a heatproof pastry brush, it can help if you dip it in water and brush down the edges of the pan, as this is where the crystallisation is likely to start.
The benefits of butter
Adding butter to the caramel changes the structure to make it into a sauce. It also rounds the bitterness of the caramel and makes it more fluid at a lower temperature, so you’ll have plenty of caramel sauce when it comes to serve.