Rustic Pear Tarte Tatin Recipe: A Sweet French Twist

Crafting a delightful pear tarte tatin feels like unlocking a secret French culinary treasure.

Caramelized fruit nestles atop buttery pastry, creating a dessert that whispers elegance.

Sweet pears transform into golden, glistening jewels under gentle heat.

Delicate layers meld together with surprising simplicity and charm.

Professional pastry techniques become approachable when you follow each careful step.

Crisp, flaky crust promises a moment of pure indulgence waiting to unfold.

Let this classic dessert inspire your next kitchen adventure.

Why Mary Berry Pear Tarte Tatin Is So Elegant

• Craft with Simplicity: Perfect for novice bakers seeking an impressive dessert that looks professionally made without complex techniques.
• Seasonal Delight: Celebrates fresh autumn pears with a classic French-inspired twist that transforms ordinary ingredients into an extraordinary treat.
• Quick Weeknight Wonder: Requires minimal preparation steps and uses standard kitchen tools, making it an ideal dessert for spontaneous sweet cravings.
• Crowd-Pleasing Charm: Delivers a stunning presentation that impresses guests while offering a sophisticated blend of caramelized flavors and buttery pastry.

What You’ll Need For Mary Berry Pear Tarte Tatin

• All-Purpose Flour: A classic base that provides structure for the tart pastry.
• Unsalted Butter: Creates a rich, flaky texture in the pastry.
• Salt: Enhances the overall flavor of the crust.
• Sugar: Adds a subtle sweetness to the pastry.
• Sour Cream: Helps to create a tender and soft crust.

• Pears: The star ingredient that brings a delicate, sweet flavor to the tart.
• Lemon: Adds brightness and prevents the pears from browning.
• Sugar: Helps create a caramelized coating for the pears.
• Ground Ginger, Ground Nutmeg: Warm spices that complement the pears' natural sweetness.

• Butter: Forms the base of the rich caramel sauce.
• Sugar: Creates a golden, glossy caramel for coating the pears.

How To Make Mary Berry Pear Tarte Tatin At Home

Step 1: Whip Up the Buttery Pastry Dough

Blend flour, cold butter, salt, sugar, and sour cream into a smooth, cohesive mixture. Work the ingredients gently until they form a soft dough. Wrap the pastry in plastic film and let it chill in the refrigerator for a full hour to develop rich flavor and achieve perfect texture.

Step 2: Prepare Juicy Pear Slices

Carefully peel ripe pears, removing their core and slicing them into elegant quarters. Sprinkle fresh lemon juice over the pear pieces to prevent browning and add a bright, zesty undertone. Dust the slices with a light coating of granulated sugar.

Step 3: Create Golden Caramel Base

Heat a cast iron skillet over medium flame. Melt butter slowly, then sprinkle sugar evenly across the pan. Watch the mixture transform into a luscious, amber-colored caramel with a rich, deep aroma.

Step 4: Arrange Pears and Enhance Flavors

Carefully position pear quarters in the caramel, creating a beautiful circular pattern. Allow pears to cook and absorb the caramel’s sweetness. Sprinkle ground ginger and nutmeg to introduce warm, spicy notes that complement the fruit’s natural sweetness.

Step 5: Cover with Pastry Blanket

Roll out the chilled pastry dough into a circular shape slightly larger than the skillet. Gently drape the dough over the pears, tucking the edges down into the sides of the pan to create a snug seal.

Step 6: Bake to Golden Perfection

Place the skillet in a preheated oven at 375°F. Bake until the pastry transforms into a beautiful golden-brown crust and the caramel bubbles tantalizingly around the edges, typically taking 30-40 minutes.

Step 7: Reveal and Serve

Allow the tart to rest briefly after removing from the oven. Carefully invert the skillet onto a serving plate, revealing the gorgeous caramelized pears. Serve warm, letting the aromatic spices and rich caramel entice your guests.

Top Tips For Mary Berry Pear Tarte Tatin

• Select Ripe Pears: Choose firm, slightly underripe pears like Bosc or Anjou for best texture and shape when caramelizing.
• Prevent Soggy Crust: Sprinkle a thin layer of ground almonds on the caramel before adding pears to absorb excess moisture and maintain crispness.
• Perfect Caramel Technique: Watch caramel closely and remove from heat when it reaches a deep amber color to avoid burning, which creates bitter flavors.
• Enhance Flavor Depth: Add a pinch of cardamom or vanilla bean alongside ginger and nutmeg for a more complex, aromatic profile.
• Serve with Finesse: Accompany warm tarte tatin with a dollop of crème fraîche or vanilla ice cream to balance the caramelized sweetness.

Creative Twists On Mary Berry Pear Tarte Tatin

• Apple Autumn Remix: Swap pears with crisp apples, adding cinnamon and cloves for a classic fall flavor profile.
• Almond Butter Gluten-Free Version: Replace wheat flour with almond flour, creating a nutty, gluten-free pastry crust that complements the caramelized fruit.
• Tropical Mango Adventure: Substitute pears with ripe mangoes, incorporating cardamom and a splash of rum for an exotic Caribbean-inspired dessert.
• Vegan Caramel Delight: Use coconut oil instead of butter, plant-based cream for the crust, and maple syrup as a caramel base, maintaining the rich, golden character of the original recipe.

What Goes Best With Mary Berry Pear Tarte Tatin

• Sip Sweet Dessert Wine: Pair this elegant pear tarte tatin with a late harvest Riesling or Sauternes, which complement the caramelized fruit's rich sweetness and balance the dessert's buttery texture.
• Scoop Creamy Accompaniment: Add a dollop of vanilla bean ice cream or mascarpone cream to enhance the tart's warm spices and provide a cool, silky contrast against the warm caramelized pears.
• Sprinkle Nutty Crunch: Garnish with toasted almond slivers or candied pecans to introduce a delightful textural element that highlights the ginger and nutmeg undertones in the tarte.

Storage Tips For Mary Berry Pear Tarte Tatin

• Store cooled tarte tatin in an airtight container for up to 3 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorbing other refrigerator odors.
• Wrap completely cooled tart securely in plastic wrap, then aluminum foil. Freeze flat for maximum 2 weeks. Thaw overnight in refrigerator before reheating.
• Warm individual slices for 20-30 seconds on medium power. Check temperature to prevent overheating and maintain crispy crust texture.
• Warm entire tart at 325F for 10-15 minutes. Place on baking sheet to restore caramelized edges and prevent soggy bottom. Serve immediately after reheating for best flavor and texture.

FAQs About Mary Berry Pear Tarte Tatin

• What makes the crust different from traditional pie dough?

The sour cream adds tanginess and creates a more tender, flakier texture compared to water-based pie crusts, resulting in a richer, more delicate pastry.

• Can I use other fruits instead of pears?

While pears are traditional, apples work wonderfully in this recipe and provide a similar caramelized effect with consistent results.

• Why caramelize in a cast iron pan?

Cast iron provides even heat distribution and helps create a deep, rich caramel color and flavor that enhances the overall taste of the tarte tatin.

• How do I know when the caramel is perfectly cooked?

The caramel should reach a deep amber color and have a slightly nutty aroma without burning, which typically takes about 5-7 minutes of careful cooking.

Pear Tarte Tatin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 1 hour 50 minutes to 2 hours
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rustic French pear tarte tatin celebrates caramelized fruit nestled in buttery pastry, showcasing classic Normandy culinary elegance. Delicate pears meld with golden caramel, creating a dessert that whispers sweet indulgence you cannot resist.

---

Ingredients

Scale 1x2x3x

Fruits:

• 2 lbs firm Bosc pears
• 2 tablespoons lemon juice
• 2 teaspoons candied ginger, minced
• Grating of fresh nutmeg

Pastry Ingredients:

• 1/2 cup cold butter
• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup full-fat sour cream

Caramel and Sweeteners:

• 2/3 cup sugar
• 2 tablespoons sugar
• 4 tablespoons butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a delicate pastry dough using flour, butter, salt, sugar, and sour cream. Refrigerate for one hour to enhance texture and firmness.
2. Prepare pears by carefully peeling, removing cores, and slicing into elegant quarters. Gently coat with fresh lemon juice and a sprinkle of sugar to prevent browning.
3. Create a rich caramel foundation in a cast iron skillet by melting butter and sugar together, stirring constantly until the mixture transforms into a golden, glossy liquid.
4. Artfully position pear quarters in the caramel, allowing them to gently cook and absorb the sweet essence. Enhance the flavor profile by sprinkling warm ginger and nutmeg across the fruit.
5. Roll out the chilled pastry dough into a thin, even circle. Carefully drape the dough over the pear-filled skillet, tenderly tucking the edges inward to create a seamless seal.
6. Transfer the skillet to a preheated 375°F oven. Bake for 30-40 minutes, monitoring until the crust achieves a beautiful golden-brown complexion and appears crisp and flaky.
7. Allow the tart to rest briefly after removing from the oven. Confidently invert the skillet onto a serving plate, revealing the caramelized pear masterpiece. Serve while warm for optimal taste and presentation.

Notes

• Experiment with different pear varieties like Bosc or Anjou for unique flavor profiles and textures.
• Ensure butter and sugar are evenly caramelized to create a rich, golden base that prevents sticking and adds depth.
• Slice pears uniformly to guarantee even cooking and a professional-looking presentation when inverted.
• Consider adding a sprinkle of chopped nuts like almonds or pistachios for extra crunch and nutty complexity.

• Prep Time: 1 hour 20 minutes
• Cook Time: 30-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 294
• Sugar: 18 g
• Sodium: 63 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 42 mg