Careful, pears can release a little juice...
If you want to present it like in the photo, check there’s no pear juice at the bottom.
If there is, gently pour it out of the dish. That’ll stop the pastry going soggy ^^.
Pear tarte Tatin
For a change from the classic apple tarte Tatin, swap the apples for pears!
I like tarts very generously filled with fruit. If you prefer them less full, use a pear or two fewer.
Seasons & months
Preparation
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Step 1
If you can, melt the butter with the sugar straight in the baking tin (that saves you a step and a saucepan to wash ^^).
To taste, just let it turn lightly golden or take it all the way to a caramel. Turn off the heat.
Meanwhile, peel the pears, cut them in half (or even in quarters for the last ones) and place them in the dish, rounded side at the bottom of the tin.
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Step 2
Lay the puff pastry on top and tuck it inside the dish.
Heat the oven to 180 °C and bake for 35 to 40 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
211
kcal
Protein
0,9
grams
Carbohydrates
35,2
grams
Fat
7
grams
Fibre
6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
