French · serves 2

Pear Tarte Tatin

Caramelised on the hob first, baked second, flipped last. Nerve required at the end.

60 min A proper cook Vegetarian

Ingredients

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 1/2 tsp cinnamon
  • 320g puff pastry
  • 5 large under-ripe pears

Method

  1. Spread the butter over the base of an ovenproof frying pan and scatter the sugar and cinnamon over it.
  2. Roll the pastry to 5mm and cut it 2.5cm larger than the pan.
  3. Peel, core and halve the pears and pack them in flat side down.
  4. Pastry on top, pushed into the gaps, edges tucked down inside the pan.
  5. Chill 30-60 minutes.
  6. On the hob over low heat until the sugar and butter caramelise and bubble at the edges.
  7. 180°C for 40 minutes.
  8. Rest 5 minutes, then invert onto a plate in one confident movement. Hesitate and it collapses. Apples work the same way.

Questions people ask about Pear Tarte Tatin

How long does Pear Tarte Tatin take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of butter in Pear Tarte Tatin?

Use ghee or oil. Ghee has no water in it, so things brown faster and you may need slightly less.

Can I make Pear Tarte Tatin ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pear Tarte Tatin vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Pear Tarte Tatin?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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