Fresh pear tarte tatin

    45 min

    This is a simple yet elegant dessert. Pears are poached in a caramel sauce made with butter, brown sugar, maple syrup, cinnamon and nutmeg. The pears are then baked on puff pastry until golden and delicious! Serve warm with vanilla ice cream and enjoy.

    4 people made this

    Serves: 8 

    • 250g puff pastry (thawed if frozen)
    • 55g butter
    • 75g soft brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • 4 tablespoons maple syrup
    • 4 firm pears - peeled, cored, and halved

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Roll puff pastry out on a lightly floured surface to 1cm thickness; transfer to a plate and place in the fridge.
    3. Melt butter in a heavy based frying pan over medium heat; stir in brown sugar, cinnamon and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook and stir until mixture begins to bubble. Remove pan from heat.
    4. Place one pear half, cut side up, into the centre of pan. Cut remaining pear halves in half again; arrange pear quarters around the centre pear, cut side up.
    5. Place pan over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove pan from heat.
    6. Remove puff pastry from fridge; place pastry over pears, tucking edges of pastry around pears inside the pan.
    7. Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over the pan; invert to remove tart. Serve warm.

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    Reviews in English (4)


    The pears with the sauce tasted wonderful, but the crust turned out heavy and soggy. If I make it again, I will just use the pears in the sauce simmered on the stove. Or? Could it be made as a tart instead with the crust pre-baked a bit so the juice doesn't make it soggy and put the simmered pears and sauce on top to finish baking?  -  20 Oct 2016  (Review from Allrecipes US | Canada)


    Very tasty. There was too much juice, most of which I could remove. But the puff pastry crust was tough. If I try it again, I will poach the pears and serve over separately baked puff pastry.  -  07 Jan 2018  (Review from Allrecipes US | Canada)


    No ans yes  -  25 Dec 2016  (Review from Allrecipes US | Canada)