Pear tarte tatin


  • Makes4 Servings
Pear tarte tatin

Janis Nicolay

Recipe : Sarah and Murray Bancroft


  • 1/2 cup vanilla sugar

  • 2 tbsp water

  • 1 tbsp lemon juice

  • 4 tbsp cold unsalted butter, cubed

  • 4 to 6 Bartlett pears, peeled and quartered

  • 1 sheet frozen puff pastry

  • vanilla ice cream


  • Preheat oven to 400F.

  • Melt sugar with water in a heavy, oven-proof 9-in. pan, until dark caramel.

  • Remove from heat and add lemon juice and butter.

  • Arrange pear pieces in pan in a fanned circle shape, making sure to fill in all the space.

  • Cut puff pastry into a circle 1½ times the size of the pan.

  • Cover pan with pastry, tucking in around the edges.

  • Bake for 20 min or until pastry is golden brown.

  • Let cool, and while still warm, loosen edges, cover with a serving plate and flip.

  • Serve while still warm with vanilla ice cream.

This article was originally published on Sep 24, 2012

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