adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pear Tarte Tatin
Pear Tarte Tatin
0 Likes
Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Flaky pear tarte tatin: a gooey caramelized French classic turned into a perfect dessert.
Ingredients:
  • Crust:
  • 1/2 cup butter (1 stick, 4 ounces)
  • 1 cup all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup full fat sour cream
  • Filling:
  • 2 pounds firm bosc pears (about 5 pears)
  • 2 Tbsp lemon juice
  • 2 Tbsp sugar plus 2/3 cup of sugar
  • 4 Tbsp butter
  • 2 teaspoons of minced candied ginger
  • Light grating of fresh nutmeg (or a dash of ground nutmeg)
  • Equipment needed:
  • A well-seasoned 9-inch or 10-inch cast iron pan
  • Rimmed serving plate or pie plate
Instructions:
  • Prepare the pastry dough: Cube the butter and let it come to room temperature. In a large bowl, mix the flour, sugar, and salt. Incorporate the butter into the flour mixture using your hands or a pastry cutter until you have small, pea-sized butter pieces. Add the sour cream and stir with a fork until combined. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour before rolling it out. While the dough chills, proceed with steps 2 through 5 to prepare the pears and caramel.
  • Preheat your oven to 375°F.
  • Prepare the pears: Peel and halve the pears lengthwise, reserving one half for the center of the tart. Cut the remaining halves once more lengthwise and core all the pieces. Place the peeled and cut pears in a bowl, sprinkle with lemon juice to prevent browning, add 2 tablespoons of sugar, and toss gently to coat.
  • In a cast iron pan over medium heat, melt the butter until it coats the sides of the pan. Evenly sprinkle 2/3 cup of sugar over the melted butter. Remove from heat.
  • Position the pears elegantly in the pan: Place the single pear half, cut side up, in the center. Fan the remaining pear quarters around the center pear in a circular pattern, ensuring a snug fit and minimal gaps.
  • Caramelize the base: return the pan to medium heat and cook the pears without stirring until the mixture turns deep caramel in color, about 20 to 30 minutes. Transfer to a baking sheet.
  • Enhance with nutmeg and ginger: Add grated nutmeg and minced candied ginger to the pears.
  • Roll out the dough to fit the size of your cast iron pan, ensuring it is 11 inches for a 9-inch pan and 12 inches for a 10-inch pan. Then, place the dough over the pears, gently tucking the edges inside the pan. Be cautious of the hot pan and consider using a fork to help ease the dough into place.
  • Bake the pastry: Place the pan in a 375°F oven on a baking sheet to catch any spillover. Bake at 350°F for 30 to 40 minutes until fully cooked and pastry is golden brown. Remove from oven.
  • To unmold the tarte tatin, carefully place a rimmed serving dish or a pie dish over the skillet. Using both hands, firmly hold the dish over the skillet and swiftly flip to release the tarte tatin onto the plate. Be cautious of the hot caramel, wear oven mitts and work briskly. It's okay if some caramel spills out. Make sure to wear protective gear like oven mitts, long sleeves, and an apron. Flip the tarte while it's still warm to prevent sticking. The pears may shift, so rearrange them with a fork to create a pleasing design.
  • Allow the dish to cool until it reaches a comfortable warm or room temperature. Enjoy alongside a dollop of vanilla ice cream or whipped cream.

Similar Recipes