Gourmet Made Deliciously Simple

Pear Tarte Tatin

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

I love French desserts. They are so elegant, delicious and their names are fun to pronounce. “Tarte Tatin!” 🙂
I made this pear pie twice in the last month, and planning to make another one soon. I have ton of pears begging to be used.

This light yet flavorful dessert was perfect after heavy Christmas dinner. Everyone just loved it. I recently baked it again and the contractor who is working on our basement said that he wants to take the rest of the tart home. So, I generously packed the remaining tart and sent it with him. It was too delicious, and I was dangerously close to chow the whole tart down all by myself.

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

If you have some pears in your kitchen, you should make it right away. Caramelized pears are so soft and juicy and paired with buttery crust is flaky. Just heaven in your mouth. You will love it, I promise.

Here is the step-by-step instruction:

Pear Tarte Tatin

You can use your favorite pie crust, or here is my go-to pie crust recipe.

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

Top it with homemade whipped cream, or vanilla ice cream and drizzle with caramelized sauce from the skillet. My mouth is watering just thinking about it. Gotta go and make another one.

Pear Tarte Tatin

Delicate, soft pears smothered with caramelized syrup over buttery crust- simply heaven in your mouth!

Yield: 8 servings

Ingredients:

  • 4-5 ripe firm pears
  • Juice of one lemon, or
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • pie crust

Directions:

  1. Peel and core the pears. Quarter them, but leave one half of the pear for the center. Sprinkle some lemon juice, or produce protector to prevent the pears from browning.
  2. In 9-inch skillet, melt the butter on medium heat. Add the sugars and cook until the mixture slightly browns. Place the reserved half pear in the middle of the pan. Arrange the pear quarters around the half pear cut size up. Cook the pears uncovered until the butter mixture is caramelized and turned deep brown color for about 30 minutes.
  3. Preheat the oven to 400°F (200°C).
  4. Sprinkle ground cinnamon and ground nutmeg over the pears. Roll the pastry dough into 10-inch circle. Remove the skillet from the heat and place it on the baking sheet. Cover the pears with pastry dough. Tuck in the edges, using a spatula, if necessary. Bake for 30 minutes, or until the crust is nicely browned.
  5. Cover the pie with a lid and very carefully slightly tilt the skillet to pour the sauce into a small bowl. Again be very careful not to mangle the pie. Put 9-inch pie dish over the skillet and quickly flip over the pie. Cool to room temperature before serving. If desired, serve with homemade whipped cream, or vanilla ice cream.

For step-by-step photos and additional notes, read the post above.

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6 comments

  1. Hullo! I was making the New Basics pear tatin and decided to check the internets for reviews, and found this blog. I put cinnamon and nutmeg on it like you (which the original recipe didn’t have) and I also made a vanilla/tiny bit of white wine glaze with the leftovers in the pan. MMmmmmm. It came out deliciously! Thank you for the inspiration! 🙂

    Now – how do you store it? Do you have to put it in the fridge, or…? *headscratch* I’ve never made a tart!

    • Hi, Anna! I’m glad my recipe inspired you. 🙂 White wine in the glaze sounds awesome! I will try that next time. To store, just refrigerate it for up to 2-3 days. Mine never last that long though. 🙂

      • I ended up sort-of-accidentally leaving it on the counter for about 3 days covered in a paper towel, and it was just fine. People who came over to my apartment would snag a slice now and then on the way by! But it was probably a little risky of me to leave it out… o_O

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