Pear Tart Tatin

Prep Time:
30 mins
Total Time:
1 hrs

This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.


  • All-purpose flour, for rolling

  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed

  • ½ cup sugar

  • 1 ½ teaspoons cider vinegar

  • 2 tablespoons unsalted butter

  • 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored, and cut into 6 wedges


  1. Preheat oven to 375 degrees. 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.

  2. 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. 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.

  3. Drape chilled pastry round over pears, tucking edge under. 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. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

Cook's Notes

For ease, use a melon baller or teaspoon to scoop out the pears' cores.

Related Articles