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Pear Tart Tatin

  • 5-6
Pear Tart Tatin

The classics usually remain so, because of their simplicity and quality of flavour. This upside-down caramelised pear tart is no exception.


  • 75 grams butter
  • ½ cup caster sugar
  • 4-5 pears, firm but ripe
  • 2 sheets ready rolled puff pastry


  1. Heat the butter and sugar in a 24-25cm ovenproof frying pan over a moderate heat, stirring occasionally until syrupy.
  2. Peel, core and quarter the pears and add to the pan. Gently cook for 15 minutes, turning regularly until the pears are golden and tender and the sugar has caramelised. Arrange the pears like the pokes of a wheel in the pan. The thinner ends should in the centre. Turn off the heat.
  3. On a lightly floured board place the ready rolled pastry sheets on top of each other. Roll out to a circle, slightly larger than the frying pan, about 26cm. Quickly place the pastry over the pears, tucking the edges of the pastry in and around. Alternatively trim the edges a little.
  4. Bake at 200°C for 20-25 minutes or until the pastry is well-risen, crisp and golden. The pastry must be well cooked or it will remain raw in the centre.
  5. Remove from the oven and allow to stand for 5 minutes. Then, carefully hold an ovenproof plate over the frying pan; flip the pan over, releasing the tart on to the plate. Be very careful, as the juices are toffee-hot. Serve warm, with lashings of whipped cream.

Cooks Tips

•Best pears to use in season include, Bartletts, Beurre Bosc, Packham’s, Triumph, Winter Cole and Winter Nelis..

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