Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pear Tarte Tatin 4.0 (84) Caramelized pears topped with store-bought puff pastry star in this rustic French dessert. Close Credit: Brie Goldman Prep Time: 30 mins Total Time: 1 hr Servings: 8 Jump to recipe Buttery and rich, pear tarte tatin is an upside-down tart with a flaky pastry crust. Using frozen puff pastry makes it a cinch to put this favorite French dessert together. Wedges of pear are cooked in sugar and butter on the stovetop until caramelized, then topped with pastry and baked in the same skillet. The tarte is inverted for serving, revealing the golden pieces of fruit in caramel inside a crispy crust. Serve pear tarte tatin for a family meal in the fall, a dinner party, or a holiday feast. It's a true classic that fits every occasion. 32 Classic French Recipes That Bring the Bistro Closer to Home What Is Tarte Tatin? Tarte tatin is favorite French dessert, most often made with apples. The fruit is cooked in sugar and butter in a skillet on the stovetop, then covered with pastry and baked. To serve, the tarte is turned over, revealing the fruit set in caramel. The dessert gets its name from the Tatin sisters who ran the Hotel Tatin in Lamotte-Beuvron in central France, where the dessert was showcased in the 1890s. Tarte tatin became well-known in France in the 1920s, and was a staple on the menu of the fashionable restaurant Maxim's. It has since become an international favorite. Don't be intimidated by the idea of flipping the skillet and turning the pear tarte tatin out onto a serving plate. Should any fruit stick to the skillet, simply remove it and gently place it back on the tarte. The Best Pears to Use for Pear Tarte Tatin Use ripe but firm pears for this pear tarte tatin. The fruit should not be too soft or it may not hold its shape in cooking. We recommend Anjou or Bartlett varieties, Bosc will also work. Use a melon baller or teaspoon to scoop out the pears' cores. Directions Credit: Brie Goldman Preheat oven; roll and cut pastry: Preheat oven to 375°F. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. Credit: Brie Goldman Make caramel: In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Credit: Brie Goldman Add pears to skillet and cook: Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Credit: Brie Goldman Credit: Brie Goldman Place pastry over pears: Drape chilled pastry round over pears, tucking edge under. Credit: Brie Goldman Credit: Brie Goldman Bake: Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Credit: Brie Goldman Cool, invert, and serve: Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm. Credit: Brie Goldman Frequently Asked Questions What is the difference between a tart and a tarte tatin? A tart is generally a shallow crust filled with fruit or custard, or layers of both, and baked. The crust may be a buttery or sweet pastry or a shortbread crust. A tarte tatin is an upside-down apple tart, the fruit filling is cooked on the stovetop, then topped with pastry (often puff pastry) and baked. How do you keep tarte tatin from getting soggy? There are two main reasons for a soggy tarte tatin. One is that the fruit may leak a lot of juice. This may be more of an issue with apples than with pears. Some bakers suggest cutting the fruit and placing it in the refrigerator overnight to dry out and prevent this. Another reason the dessert may become soggy is if it sits out too long. Tarte tatin is best enjoyed warm as the crust will get soggy as it cools. 5 More Pear Dessert Recipes to Try: Poached-Pear Frangipane Tart Pear Tart With Cognac Glaze Chocolate Pear Tart Poached-Pear and Cranberry Pie Pear Upside-Down Cake Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.