Pear Tarte Tatin

You know those cold nights when you need a warm dessert to keep you cozy? These are the nights to plan ahead by baking a pear tarte Tatin. Trust us, it hits the spot like no other sweet treat can. Plus, if you’re serving it to guests, this is one of the prettiest tart recipes to wow them with. Don’t be intimidated if you’ve never made your own crust before—this recipe is beginner-friendly.

What is tarte Tatin?

Sometimes, kitchen mishaps turn into very delicious mistakes—as is the case with tarte Tatin, a flaky pastry in which the fruit is caramelized in sugar and butter before the tart is baked (it’s then served fruit side up).

As the legend goes, the Tatin sisters invented this dish in France when they accidentally ruined some apple pies they were baking for their hotel guests. To solve the dilemma of what to serve, they simply transformed them into upside-down tarts. Guests loved it, and so the tarte Tatin was born—it even became the signature dish of the sisters’ Hotel Tatin.

Key Ingredients for Pear Tarte Tatin

• Pears: There are many types of pears to choose from, but for this recipe, select firm pears so they don’t get mushy or lose their shape during the cooking process. Anjou, Bartlett and Bosc work best.
• All-purpose flour: Sure, you could use prepared puff pastry if you don’t have time to make your own crust, but this from-scratch step makes all the difference in the final outcome.
• Butter: Most bakes are better with butter, so don’t skimp on quality here—this is how you’ll get that richer, flakier and more flavorful pastry.

Directions

Step 1: Make the dough

Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour.

Step 2: Prepare the filling

Preheat oven to 375°F. In a 10-inch cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it liquefies and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10 to 12 minutes. Remove from the heat.

Step 3: Bake

Roll out the dough to an 11-inch circle; place over the pears in the ovenproof skillet, pressing gently to completely cover. Do not flute. Bake until pears are tender and the crust is golden brown, about 30 minutes. Cool five minutes before inverting onto a serving plate.

Pear Tarte Tatin Variations

• Berries: Is it strawberry or blueberry season? Grab a few pints of fresh berries and switch to a more colorful tart Tatin.
• Cinnamon apple: There’s nothing more iconic than an apple tart. Add some cinnamon to your sugar mixture, and enjoy the traditional flavors melding together.
• Stone fruit: Peaches or plums are a delicious idea come summer—the sky’s the limit when it comes to fruit tarts.

How to Store Pear Tarte Tatin

Store any pieces of leftover tarte Tatin in an airtight container in the refrigerator for a couple days. Either eat it cold or reheat it in a warm oven.

Pear Tarte Tatin Tips

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What is the best pan for tarte Tatin?

A cast-iron skillet works great for a pear tarte Tatin. An enameled cast-iron skillet is easier to care for (you don’t have to season it and you can wash it with soap), but a traditional cast-iron skillet is pretty forgiving.

What can you serve with pear tarte Tatin?

Three words: vanilla ice cream. If you’re buying it at the store, choose the best vanilla ice cream (preferably one with visible vanilla bean flecks in it for maximum flavor). If you have extra time, try this homemade vanilla ice cream recipe. Warning: You may never want store-bought again!