%3Amax_bytes(150000)%3Astrip_icc()%2F6096249-f0ed5299a04348df8cf34e8d531d493b.jpg&w=3840&q=75)
Pear Tarte Tatin
Prep
20 mins
Cook
50 mins
Servings
8
Difficulty
Hard
There's something so elegant about a pear tarte tatin, yet honestly it's one of the easiest fancy desserts I make at home. The beauty of using refrigerated pie crust means you skip all the fussy dough making, so you're really just caramelizing butter and sugar with fresh pears before letting the oven do the heavy lifting. I love that pears are packed with fiber, which is great for digestion, and the warm spices like ginger and nutmeg give everything such a cozy, sophisticated flavor. A splash of bourbon adds just enough depth without overpowering the fruit. In about an hour total, you'll have a dessert that tastes like you spent all day on it.
Ella x
Ingredients
- 11 (15 ounce) package ready-to-use refrigerated pie crust
- ⅛ teaspoon ground nutmeg⅛ teaspoon ground nutmeg
- ½ teaspoon ground ginger½ teaspoon ground ginger
- 22 tablespoons white sugar
- 55 firm pears
- 22 tablespoons good quality bourbon whiskey
- 44 tablespoons unsalted butter
- ⅔ cup white sugar⅔ cup white sugar
- 11 pinch salt
Detail level
Instructions
- 1
Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- 2
Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- 3
Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- 4
Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- 5
Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- 6
Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- 7
Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- 8
Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- 9
Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- 10
Allow to sit 15-20 minutes, then serve warm.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.