Pear Tarte Tatin

Pear tart tatin is a twist on the classic apple tarte tatin and you need hard pears for this recipe so that they disintegrate when cooking

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  • Serves 6

  • Prep time 25 mins

  • Cooking time 1 hr 15 mins

  • Total time 1 hr 40 mins

  • Calories 352 per serving

  • Prepare ahead yes


  • 50g (2oz) sugar
  • 75g (3oz) unsalted butter, chopped
  • 4-6 hard pears, peeled, cored and halved
  • freshly grated nutmeg
  • 300g (10oz) all-butter puff pastry
You will need:
  • 21cm (8¼in) thick-based, ovenproof frying pan


You can caramelise the pears a day in advance, then just top with the pastry and bake at the last minute


A classic French dish is given a twist by using pear instead of apple for a change. It’s a simple dessert option that just uses five ingredients, so it’s perfect whether you’re looking for a weekend treat or something to serve up as a dinner party dessert this autumn. This dish takes just 25 minutes to prep and will serve six people, so you know it’s a great one to try if you’re looking to treat the whole family.


  1. Put the sugar and butter in the frying pan and cook on the hob until the butter melts, and the sugar dissolves and starts to caramelise. Pack the pears in the pan neatly and tightly – you may have to trim them to fit.
  2. Cook on a lowish heat for 50 minutes, or until the pears have coloured and you have a rich caramel. Let them cool for about 10 minutes. You can prepare it a day ahead up to this stage.
  3. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Grate a little nutmeg over the pears. Place the pastry over the frying pan and trim to fit, tucking the edges down the side of the pan. Bake in the oven for 20 to 25 minutes.
  4. Leave to cool in the pan for 5 minutes, run a knife round the edge and turn out the tarte. Serve with a dollop of cream or crème fraîche.