Pear tarte tatin

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4 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.