Original Post: https://www.sweetandsavorybyshinee.com/pear-tarte-tatin/
Pear Tarte Tatin
Servings: 8 servings
Calories: 253kcal
This rustic french pear pie is an easy-to-make crowd pleaser, perfect for holiday season! Impressive look is just an icing!
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Ingredients
- 4-5 ripe firm pears Note 1
- Juice of one lemon or produce protector
- 3 tablespoons (42 g) unsalted butter
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (65 g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pie dough
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- In an oven-safe 10-inch skillet, melt the butter on medium heat.
- Add the sugars and cook until the mixture bubbles and turns slightly brown.
- Place the reserved pear half in the middle of the pan. And 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, 15-20 minutes.
- Roll the pie dough into 10-inch circle.
- Sprinkle ground cinnamon and ground nutmeg over the pears.
- Remove the skillet from the heat and place it on the baking sheet.
- Cover the pears with pie crust. Tuck in the edges, using a spatula, if necessary.
- Bake for 30 minutes, or until the crust is nicely browned.
- Cover the pie with a lid and very carefully tilt the skillet slightly to pour the sauce into a small bowl. Be very careful not to burn yourself.
- Place 9-inch pie dish over the skillet and quickly flip the pie over. When you flip, make sure to put oven mitts on and flip AWAY from yourself.
- Cool to room temperature before serving. If desired, serve with homemade whipped cream, or vanilla ice cream.
Notes
Note 1: You can use Bosc, Bartlett, or Andjou. Pick ripe, firm pears to make this pie. Pears that are too soft will turn to mush!
Storing Tips:
- Store leftovers wrapped with plastic wrap or aluminum foil in the fridge for up to 3-4 days.
- Freeze the pear tarte tatin for up to 2-3 months. Wrap it tightly with plastic wrap followed by aluminum foil. Thaw in the fridge overnight, and bring to room temperature to serve.
- Store leftovers wrapped with plastic wrap or aluminum foil in the fridge for up to 3-4 days.
- Freeze the pear tarte tatin for up to 2-3 months. Wrap it tightly with plastic wrap followed by aluminum foil. Thaw in the fridge overnight, and bring to room temperature to serve.
Nutrition
Servings: 1 serving
Calories: 253kcal
Carbohydrates: 41g
Protein: 2g
Fat: 10g
Sugar: 26g
Sodium: 91mg
