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Maple-Pear Tarte Tatin
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This maple pear tarte tatin is one of my favorite desserts to make when I want something elegant but don't have all day in the kitchen. The whole thing comes together in less than an hour, and honestly, most of that is just letting the oven do the work. I love using pears because they're naturally sweet and packed with fiber, so it feels a bit more wholesome than some of my other indulgences. The maple syrup and warm spices create this incredible caramelized sauce that makes people think you spent way more effort than you actually did. It's my go to when I need an impressive dessert on a budget.
Ella x
Ingredients
- ½ (17.3 ounce) package frozen puff pastry, thawed½ (17.3 ounce) package frozen puff pastry, thawed
- ¼ cup butter¼ cup butter
- ⅓ cup brown sugar⅓ cup brown sugar
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
- 11 pinch ground nutmeg
- ¼ cup maple syrup¼ cup maple syrup
- 44 firm pears - peeled, cored, and halved, or more as needed
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C).
- 2
Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
- 3
Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
- 4
Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
- 5
Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
- 6
Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
- 7
Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
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