Pear tarte Tatin

This classic upside down French pastry is works just as well with sweet, caramelised pears as it does as an apple tarte Tatin

  • 2 hrs 20 mins cooking
  • Serves 8
  • Print


Pear tarte tatin
  • 6 medium_piece (1.4kg) firm pears
  • 80 gram unsalted butter, chopped
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 tablespoon lemon juice
  • 375 gram block frozen puff pastry, thawed


Pear tarte tatin
  • 1
    Peel, quarter and core pears.
  • 2
    Melt butter in a 19cm (7¾-inch) heavy-based ovenproof frying pan, large enough to hold almost all of the pears in a single layer. Add pears, sprinkle with sugar and juice. Simmer, uncovered, over a very low heat, 1 hour 20 minutes, turning as pears caramelise.
  • 3
    Pears should be soft and well caramelised (if the heat is too high, use a simmer mat or occasionally cover the pan if necessary to prevent excess evaporation or burning). As pears become softer, gently push them into a single layer, remove from heat.
  • 4
    Preheat oven to 200°C (180°C fan forced).
  • 5
    Roll pastry out on a floured surface until slightly larger than the frying pan, cut pastry into a 27cm (10¾-inch) round, using a bowl or plate as a guide. Place pastry over pears. Tuck edge of the pastry around pears.
  • 6
    Bake tart 15 minutes or until well browned. Stand 5 minutes before turning out onto a platter with a lip to collect juices.


We used beurre bosc pears for this recipe as they hold their shape well when baked. You need a frying pan with a heatproof handle. If the handle of your pan is not heatproof, wrap it in two layers of foil. The 19cm (7¾-inch) pan we used has a top measurement of 26cm (10½ inches).

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