It highlights the natural sweetness of ripe pears with deep, buttery caramel flavor.
It looks impressive but requires surprisingly simple techniques.
The combination of flaky pastry and soft, syrupy fruit creates irresistible texture contrast.
It can be served warm or at room temperature, making it versatile for entertaining.
It pairs beautifully with vanilla ice cream, whipped cream, or crème fraîche.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pears, peeled, halved, and cored granulated sugar unsalted butter lemon juice vanilla extract salt puff pastry or shortcrust pastry
Directions
Preheat your oven to 375°F (190°C).
Prepare the pears by peeling, halving, and removing the cores. Toss them gently with a little lemon juice to prevent browning.
In an oven-safe skillet, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until the mixture turns a deep amber caramel.
Remove the skillet from the heat and carefully arrange the pear halves cut-side up in the caramel, fitting them snugly together. Sprinkle with a pinch of salt and add vanilla extract.
Return the skillet to low heat and cook for about 10–15 minutes, allowing the pears to soften slightly and absorb the caramel.
Roll out the pastry to fit the skillet. Lay it over the pears, tucking the edges down around the fruit inside the pan.
Transfer the skillet to the oven and bake for 30–35 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let it cool for 5–10 minutes. Carefully invert the tart onto a serving plate while still warm. Lift off the skillet to reveal the caramelized pears.
Serve warm or at room temperature.
Servings and timing
Servings: 6 to 8 slices
Prep time: 20 minutes Cook time: 40 to 50 minutes Total time: About 1 hour 10 minutes
Variations
Add a sprinkle of ground cinnamon, cardamom, or ginger to the caramel for a warm spice note.
Replace part of the sugar with light brown sugar for deeper molasses flavor.
Use firm apples in place of pears for a traditional apple tarte tatin variation.
Add a splash of pear brandy or dark rum to the caramel for extra richness.
Incorporate sliced almonds beneath the pastry for added texture.
Storage/Reheating
Store leftover Pear Tarte Tatin covered at room temperature for up to 1 day or refrigerated for up to 3 days.
To reheat, warm individual slices in a 300°F (150°C) oven for about 10 minutes, or microwave gently in short intervals. If reheating in the oven, loosely cover with foil to prevent over-browning.
For best texture, allow refrigerated slices to come to room temperature before reheating.
FAQs
Can I make Pear Tarte Tatin ahead of time?
Yes, you can prepare it a few hours in advance. Rewarm it gently before serving to refresh the caramel and pastry texture.
What type of pears work best?
Firm varieties like Bosc or Anjou hold their shape well during cooking and caramelization.
Can I use store-bought puff pastry?
Absolutely. Store-bought puff pastry works beautifully and saves time without sacrificing flavor.
How do I prevent the caramel from burning?
Cook the sugar and butter over medium heat and watch carefully as it changes color. Remove it from heat once it reaches a deep amber shade.
What if I don’t have an oven-safe skillet?
You can prepare the caramel in a regular pan, then transfer it to a round baking dish before adding the pears and pastry.
Why did my tart stick to the pan?
It may have cooled too long before inverting. Flip the tart while it’s still warm to ensure the caramel releases easily.
Can I freeze Pear Tarte Tatin?
It is best enjoyed fresh, but you can freeze it. Reheat in the oven to restore some of the pastry’s crispness.
How do I know when the caramel is ready?
The caramel should be a rich amber color and have a nutty aroma. Avoid letting it turn very dark brown, which can taste bitter.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep enough to properly caramelize and create the signature topping.
What should I serve with Pear Tarte Tatin?
It pairs wonderfully with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of crème fraîche.
Conclusion
Pear Tarte Tatin is a timeless dessert that beautifully showcases the elegance of caramelized fruit and buttery pastry. With its glossy finish and rich flavor, it’s a recipe that feels special yet remains wonderfully approachable. Whether served at a festive gathering or a simple weekend dinner, this classic tart is sure to impress every time.
Pear Tarte Tatin is a classic French upside-down dessert featuring caramelized pears baked beneath a golden, flaky pastry crust. This elegant yet easy Pear Tarte Tatin recipe delivers rich buttery caramel flavor, tender fruit, and crisp pastry in every bite—perfect for holidays, dinner parties, or cozy gatherings.
Author:Catherine
Prep Time:20 minutes
Cook Time:40–50 minutes
Total Time:1 hour 10 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
5–6 firm pears (such as Bosc or Anjou), peeled, halved, and cored
3/4 cup granulated sugar
4 tablespoons unsalted butter
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
1 sheet puff pastry or shortcrust pastry (rolled to fit skillet)
Instructions
Preheat oven to 375°F (190°C).
Toss peeled and halved pears with lemon juice to prevent browning.
In an oven-safe skillet over medium heat, melt butter. Add sugar and cook until it turns a deep amber caramel, stirring occasionally.
Remove from heat. Arrange pears cut-side up snugly in the caramel. Sprinkle with salt and drizzle with vanilla extract.
Return to low heat and cook for 10–15 minutes, allowing pears to soften slightly.
Roll pastry to fit skillet. Place over pears and tuck edges inside the pan.
Bake for 30–35 minutes, until pastry is golden brown and crisp.
Cool for 5–10 minutes, then carefully invert onto a serving plate while still warm.
Serve warm or at room temperature.
Notes
Use firm pears to prevent mushy texture.
Watch caramel closely—remove from heat once it reaches a rich amber color.
Invert while warm to avoid sticking.
If caramel hardens before flipping, gently warm the pan on the stove for 1–2 minutes.
