Buttery and rich, pear tarte tatin is an upside-down tart with a flaky pastry crust. Using frozen puff pastry makes it a cinch to put this favorite French dessert together. Wedges of pear are cooked in sugar and butter on the stovetop until caramelized, then topped with pastry and baked in the same skillet. The tarte is inverted for serving, revealing the golden pieces of fruit in caramel inside a crispy crust.
Serve pear tarte tatin for a family meal in the fall, a dinner party, or a holiday feast. It's a true classic that fits every occasion.
What Is Tarte Tatin?
Tarte tatin is favorite French dessert, most often made with apples. The fruit is cooked in sugar and butter on the bottom of the pan, then covered with pastry and baked. To serve, the tarte is turned over, revealing the fruit set in caramel.
The dessert gets its name from the Tatin sisters who ran the Hotel Tatin in Lamotte-Beuvron in central France, where the dessert was showcased in the 1890s. Tarte tatin became well-known in France in the 1920s, and was a staple on the menu of the fashionable restaurant Maxim's. It has since become an international favorite.
Don't be intimidated by the idea of flipping the skillet and turning the pear tarte tatin out onto a serving plate. Should any fruit stick to the skillet, simply remove it and gently place it back on the tarte.
The Best Pears to Use for Pear Tarte Tatin
Use ripe but firm pears for this pear tarte tatin. The fruit should not be too soft or it may not hold its shape in cooking. We recommend Anjou or Bartlett varieties, Bosc will also work.
Use a melon baller or teaspoon to scoop out the pears' cores.
Directions
Preheat oven; roll and cut pastry:
Preheat oven to 375°F. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
Make caramel:
In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter.
Add pears to skillet and cook:
Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
Place pastry over pears:
Drape chilled pastry round over pears, tucking edge under.
Bake:
Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more.
Cool, invert, and serve:
Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
Frequently Asked Questions
What is the difference between a tart and a tarte tatin?
A tart is generally a shallow crust filled with fruit or custard, or layers of both, and baked. The crust may be a buttery or sweet pastry or a shortbread crust. A tarte tatin is an upside-down apple tart, the fruit filling is cooked on the stovetop, then topped with pastry (often puff pastry) and baked.
How do you keep tarte tatin from getting soggy?
There are two main reasons for a soggy tarte tatin. One is that the fruit may leak a lot of juice. This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.
5 Other Pear Tart Recipes to Try:
Originally appeared: Everyday Food, March 2009
FAQs
Top sautéed apples with the pastry round, tucking the edges in all around. Cut a vent or two in the center, and place dish or skillet on a baking sheet. Bake for 25 to 30 minutes minutes, or until pastry is nicely browned and apples are bubbling around the edges. Run a butter knife around the edges to loosen.
Why is my tarte tatin soggy? ›
This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools.
Does a tarte tatin need to be served immediately? ›
For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.
What is the difference between a tarte tatin and a galette? ›
Whereas pies and tarts are baked in a mould or dish, galettes are freeform; laid on a flat sheet, its edges are turned up and folded inward by hand, producing a rustic appeal and a distinct shape—while tarts and pies have crusts that are wither straight or widen at the mouth, the mouths of galettes are smaller than its ...
How do you know when a tart is ready? ›
If you see the centre of the tart jiggle as you shake the pan slightly, then your tart is done. If the centre still looks watery, pop your tart back into the oven for another 3-5 minutes.
When to flip a tarte Tatin? ›
Bake the tarte Tatin for 20 to 25 minutes, until the crust is golden brown. Cool the tarte Tatin briefly. Set the tarte on a cooling rack and cool for 10-20 minutes. Invert the tarte Tatin.
What is unusual about tarte tatin? ›
Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.
Can I make tarte tatin ahead of time? ›
If any do slip out or stick to the pan, just place them in the tart. You can make this a few hours in advance of a dinner party and serve it at room temperature, or warmed in a 300°F oven for a few minutes. Top it with ice cream, crème fraîche, or whipped cream.
What is the best pan for tatin? ›
Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best. In any case, it should be heavy-bottomed, with a handle that can withstand the heat of the oven.
What fruit is traditionally used in tarte tatin? ›
Originally, the tarte Tatin was made with two regional apple varieties: Reine des Reinettes (Pippins) and Calville. Over the years, other varieties have tended to displace them, including Golden Delicious, Granny Smith, Fuji and Gala.
You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using.
How do you store tarte tatin overnight? ›
Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days.
How do you know when tart shells are done? ›
For 4" tartlets and smaller tartlets: Bake on a rimmed baking sheet for about 12-15 minutes until the tart edges are golden brown and the bottoms are starting to turn brown. Cool completely before filling.
How do you know when pastry is done? ›
When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
How do you know Apple Crisp is done? ›
Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.
How do you know if a pie is done? ›
The way you test a cake for doneness also works for pumpkin pie: Insert a toothpick (or a knife) near the center of the pie and, if it comes out clean, your pie is done. If it's oh-so-close, keep in mind that the custard continues to cook as the pie cools.
