TARTE TATIN aux poires
a french pear tarte tatin with gingered caramel
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A classic turned quietly modern: tender pears settled into a lacquer of salted caramel, finished under a buttery sheet of pastry. Serve just warm, when the juices are glossy and the crumb sighs.
Ingredients
Caramel
- 120 g (½ cup) granulated sugar
- 45 g (3 Tbsp) unsalted butter, cubed
- 30 ml (2 Tbsp) water
- ½ tsp ground ginger (or 1 tsp grated fresh)
- Pinch flaky sea salt
Pears & Pastry
- 5–6 firm ripe pears, peeled, halved, cored
- 1 sheet all-butter puff pastry, chilled
- 1 tsp lemon juice
- 1 tsp vanilla extract (optional)
Method
- Heat oven to 205°C / 400°F. Pat pears dry; toss with lemon juice.
- In an oven-safe 9–10″ skillet, simmer sugar and water (no stirring) until amber. Off heat, whisk in butter, ginger, and a pinch of salt.
- Nestle pears cut-side up into the caramel in a tight spiral. Cook 6–8 minutes until just tender and the juices deepen.
- Lay pastry over fruit, tucking edges down the sides. Cut two small steam vents.
- Bake 20–25 minutes until deeply golden and crisp. Rest 5 minutes.
- Invert: loosen edges; place a platter over the pan and flip carefully. Spoon any caramel over the pears. Serve warm with crème fraîche.
Simple ingredients, impeccable timing—luxury on a plate.
Notes. Use pears that hold shape (Bosc, Anjou). If caramel darkens too quickly, swirl in 1–2 Tbsp water to loosen. A micro-grating of fresh ginger gives a gentle lift.