New This Month

Pear Cranberry Tarte Tatin

The sweetness of the pears balances nicely with the tart cranberries.

Source: Martha Stewart Living, October/November October/November 1993


  • 4 Bosc, Seckel, or Winter Nelis pears
  • 1 lemon, cut in half
  • 2 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1 cup fresh or frozen cranberries
  • 1 recipe Quick Puff Pastry
  • Creme fraiche or whipped cream


  1. Peel pears, sliced in half lengthwise, and core. Squeeze lemon over pears; set aside.

  2. In a heavy skillet over medium heat, melt butter. Add sugar and stir constantly until dissolved. Cook, swirling pan, until mixture turns a deep amber. Place pears in caramel and cook over medium heat for 20 minutes, turning occasionally, until soft.

  3. Fit 2 pear halves, cut side up, in each tart mold. Fill in gaps with cranberries. Pour remaining caramel over fruit. Let cool.

  4. Roll out pastry to 1/8 inch thick; cut out 4 4 1/2-inch circles. Lay one over each mold, tucking in all around. Chill 1/2 hour.

  5. Heat oven to 400 degrees. Set tart molds on a baking sheet and bake 20 to 25 minutes, or until pastry is golden brown. Let cool 10 minutes. Place a dessert plate on top of each tart, quickly invert, and serve with creme fraiche or whipped cream.

Cook's Notes

You will need 4 4-inch ceramic tart molds.


Be the first to comment!