Tarte Tatin with Pears
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Recipe Intro From al_dante_channel
Looking for a sweet treat to end your Thanksgiving dinner on a high note? Try this Pear Tarte Tatin! A French classic with caramelized pears, buttery crust, and a rich, golden caramel sauce. It's easier than you think and perfect for impressing guests.
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Recipe Card
ingredients
For the Crust
- 1/2 cup (120 grams) unsalted butter, chilled and cubed
- 2 cups (250 grams) all-purpose flour
- Pinch of salt
- 1 egg
ingredients
For the Pear Filling
- 5 large pears (such as Bosc or Bartlett)
- 1 teaspoon fresh lemon juice
- 1/2 cup (100 grams) granulated sugar
- 6 tablespoons (80 grams) unsalted butter
Method
To make the crust
Step 1
In a food processor, blend the flour, butter, and salt until the mixture resembles coarse crumbs. Add the egg and blend until smooth.
Step 2
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while preparing the pears. (Or use store-bought puff pastry for a quick option!)
To make the pear filling
Step 1
Preheat the oven to 350°F.
Step 2
Peel and cut the pears in half lengthwise. Remove the core and stems.
Step 3
In a large saucepan over medium heat, add 1 teaspoon of lemon juice and some of the sugar. Gradually add the remaining sugar as the first portion begins to melt.
Step 4
Stir continuously until the sugar turns into a golden caramel. Add the butter and stir until the caramel becomes smooth and creamy with a light brown color.
Step 5
Pour the hot caramel into a 9- or 10-inch baking dish, then arrange the pear halves on top.
To assemble the tarte tatin
Step 1
Roll out the dough into a circle slightly larger than the baking dish. Drape the dough over the pears and tuck in the edges. Prick a few holes in the dough with a fork.
Step 2
Bake for 30-35 minutes, or until the crust is golden brown.
Step 3
Carefully cover the baked Tarte Tatin with a serving plate and flip it over to reveal the caramelized pears.
Step 4
Serve warm with a scoop of vanilla ice cream and enjoy!