Description
A simplified pear tarte tatin with tender caramelized pears, rich buttery caramel, and a crisp homemade crust, delivering classic French elegance without complicated steps.
Ingredients
Scale
- 1 1/2 cups (188g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice-cold water (plus more if needed)
- 5–6 small semi-firm pears, peeled, halved, and cored
- 1 tablespoon freshly squeezed lemon or orange juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup (56g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
Instructions
- Whisk together the flour, granulated sugar, and salt in a bowl. Cut in the cold butter until the mixture is crumbly. Add ice-cold water gradually until a dough forms. Shape into a disk and chill until firm.
- Peel, halve, and core the pears. Toss them gently with citrus juice, cinnamon, nutmeg, and ginger until evenly coated.
- Melt the butter and brown sugar together in an oven-safe skillet over medium heat, stirring until smooth and caramelized.
- Arrange the pears cut-side up in the caramel, fitting them snugly in the skillet.
- Roll out the chilled dough and drape it over the pears, tucking the edges around the fruit. Dock lightly with a fork.
- Bake at 400°F (204°C) for 20 minutes, then reduce the oven temperature to 375°F (191°C) and bake for an additional 25 minutes.
- Let the tart cool for about 10 minutes, then carefully invert onto a serving plate and serve warm.
Notes
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Fat: 22g
- Carbohydrates: 52g
- Protein: 4g