James Martin Pear Tarte Tatin

This delicious Pear Tarte Tatin by James Martin is a simple and elegant dessert that’s perfect for any occasion. With tender pears, crispy puff pastry, and a rich caramel sauce, it’s a treat that’s both easy to make and impressive to serve. You can easily adjust the recipe with the ingredients you have on hand!

Ingredients Needed

• 300g (10.5 oz) ready-rolled puff pastry
• 8 pears, peeled, cores removed, cut in half
• 1 vanilla pod, split, and seeds removed
• 150g (¾ cup) caster sugar
• 2 sprigs rosemary
• 1 lemon, halved
• 500ml (2 cups) vanilla ice cream, to serve

How To Make Pear Tarte Tatin

1. Preheat the Oven: Preheat the oven to 200°C (400°F/Gas 6).
2. Prepare the Pears: Place the pears, 25g (1.75 tbsp) of sugar, vanilla seeds, and lemon halves into a saucepan. Add enough water to just cover the pears. Heat over a gentle heat until simmering. Simmer for 5 minutes, or until the pears are tender. Remove from the heat and let them cool in the pan. Drain the pears and pat them dry.
3. Caramelize the Sugar: In a 24cm (9.5-inch) frying pan, heat the remaining sugar over low heat until it melts and caramelizes. Add the butter, then the rosemary sprigs, and lay the pears in a tight circle on top of the caramel.
4. Roll the Pastry: Roll out the chilled puff pastry on a floured surface to about 0.5cm (¼ inch) thick. Cut the pastry into a circle slightly larger than the frying pan. Dock the pastry with a knife to prevent a soggy bottom.
5. Assemble the Tarte Tatin: Place the pastry over the pears, tucking the edges inside the pan to surround the pears.
6. Bake the Tarte Tatin: Transfer the pan to the oven and bake for 20 minutes, or until the pastry is risen, golden brown, and fully cooked through. Remove from the oven and let it cool for 5-10 minutes.
7. Release the Caramel: Warm the tatin gently on the stove for 2-3 minutes to loosen the caramel.
8. Serve: Place a plate over the top of the pan and flip the tatin over. Slice into wedges and serve each slice with a scoop of vanilla ice cream.

Recipe Tips

• Use firm pears: Choose firm pears, such as Bosc or Conference, as they hold their shape better during cooking and won’t turn mushy.
• Don’t overcook the pears: Simmer the pears just until they’re tender but not falling apart. Overcooking will make them too soft for the tart.
• Roll the pastry evenly: Ensure the puff pastry is rolled out to an even thickness (about 0.5cm/¼ inch) to ensure it cooks through properly and crisps up.
• Be careful with the caramel: When melting the sugar, don’t walk away! Watch closely to prevent it from burning, and keep the heat low to control the caramelization process.
• Let the tatin cool slightly before flipping: Allow the tarte to cool for 5-10 minutes after baking so the caramel firms up slightly, making it easier to flip without losing the fruit.

How To Store Leftovers?

• Refrigerate: Let the leftover Pear Tarte Tatin cool to room temperature before placing it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: You can freeze the Pear Tarte Tatin. Once fully cooled, wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. To serve, thaw in the fridge overnight, then let it come to room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (of 4/6 servings)

• Calories: 300
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 38mg
• Sodium: 179mg
• Potassium: 158mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 2g​

Try More James Martin Recipes:

• James Martin Beef Bourguignon
• James Martin Chocolate Fudge Cake
• James Martin Apple Tarte Tatin
• James Martin Rough Puff Pastry Recipe