You know those cold nights when you need a warm dessert to keep you cozy? These are the nights to plan ahead by baking a pear tarte Tatin. Trust us, it hits the spot like no other sweet treat can. Plus, if you’re serving it to guests, know that this is one of the prettiest tart recipes to wow them with. Don’t be intimidated if you’ve never made your own crust beforethis one is beginner-friendly.
What is tarte Tatin?
Sometimes, kitchen mishaps turn into very delicious mistakesas is the case with tarte Tatin, a flaky pastry in which the fruit is caramelized in sugar and butter before the tart is baked (it’s then served fruit side up).
As the legend goes, the Tatin sisters invented this dish in France when they accidentally ruined some apple pies they were baking for their hotel guests. To solve the dilemma of what to serve, they simply transformed them into upside-down tarts. Guests loved it, and so the tarte Tatin was bornit even became the signature dish of the sisters’ Hotel Tatin.
Pear Tarte Tatin Key Ingredients
Pears: There are many types of pears to choose from, but for this recipe, select firm pears so they don’t get mushy or lose their shape during the cooking process. Anjou, Bartlett and Bosc will work best.All-purpose flour: Sure, you could use prepared puff pastry if you don’t have time to make your own crust, but this from-scratch step will make all the difference in the final outcome. All-purpose flour is one of the baking ingredients you should always have on-hand, as it’s a staple for so many baked goods.Butter: Most bakes are better with butter, so don’t skimp on quality herethis is how you’ll get that richer, flakier and more flavorful pastry.
Pear Tarte Tatin Recipe
Never mind the intimidating name. This dessert is simple to prepare, and the end result is mouthwateringly delicious! This dishwhich serves 6takes 30 minutes to prepare, 1 hour to chill and 30 minutes to bake. Thanks to Taste of Home contributor Bhavna Anil of Charlotte, North Carolina for sharing this recipe.
For the crust:
1 cup all-purpose flour1/2 teaspoon salt5 tablespoons cold butter4 to 5 tablespoons water
For the filling:
1/2 cup butter1 cup sugar4 medium pears, peeled, cored and quartered
Step 1: Make the dough
Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour.
Test Kitchen Tip: Make sure you know how to measure flour accurately or your dough consistency will be off.
Step 2: Prepare the filling
Preheat oven to 375F. In a 10-inch cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.
Step 3: Bake and serve
Roll out the dough to an 11-inch circle; place over pears in the ovenproof skillet, pressing gently to completely cover. Do not flute. Bake until pears are tender and the crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate.
Berries: Is it strawberry or blueberry season? Grab a few pints of fresh berries and switch to a more colorful tart Tatin.Cinnamon Apple: There’s nothing more iconic than an apple tart. Add some cinnamon to your sugar mixture, and enjoy the traditional flavors melding together.Stone Fruit: Peaches or plums are also a great idea come summerthe sky’s the limit when it comes to fruit tarts.
How to Store Pear Tarte Tatin
Store any pieces of leftover tarte Tatin in an airtight container in the refrigerator for a couple days. Either eat it cold or reheat it in a warm oven.
Pear Tarte Tatin Tips
What is the best pan for tarte Tatin?
A cast-iron skillet works great for a pear tarte Tatin. An enameled cast-iron skillet is easier to care for (you don’t have to season it and you can wash it with soap), but a traditional cast-iron skillet is pretty forgiving.
What can you serve with pear tarte Tatin?
Three words: vanilla ice cream. If you’re buying it at the store, choose the best vanilla ice cream (preferably one withvisible vanilla bean flecks in it for maximum flavor). If you have extra time, try this homemade vanilla ice cream recipe. (Warning: You may never want store-bought again!)