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Pear Tarte Tatin

Servings: 8 servings
Author: Shinee
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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  • 4-5 ripe firm pears
  • Juice of one lemon or produce protector
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pie crust


  • 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, about 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Sprinkle ground cinnamon and ground nutmeg over the pears.
  • Roll the pie dough into 10-inch circle.
  • 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. Again be very careful not to mangle the pie.
  • 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.


*If you don't have oven-safe skillet, you can use your regular skillet by double wrapping the handles (the plastic parts) with aluminum foil.