James Martin Pear Tarte Tatin

The first time I made a tarte Tatin, I flipped it out too early and burnt my thumb — but oh my word, it smelled like an actual French bakery had exploded in my kitchen. Sweet pears, golden pastry, and that sticky, glossy caramel… It’s one of those puddings that feels fancier than it really is. James Martin’s version is a pear-lovers dream, with just a whisper of rosemary and vanilla — it smells like autumn in a pan.

Don’t let the caramel bit scare you. You don’t need a sugar thermometer or pastry degree. Just a steady hand, a bit of patience, and maybe a splash of wine for your nerves (the rest goes in the pears, promise). This dessert flips the usual upside-down tart on its head — literally — and makes it look like you’ve been trained in Lyon. All with shop-bought puff pastry. Yes, chef.

Why You’ll Love It

• It looks very impressive — but it’s mostly just fruit, sugar, and pastry behaving nicely.
• Shop-bought puff pastry is your best mate — no need to faff with laminating layers.
• That caramel? Dreamy. Sweet, sticky, and hugs every bite of pear.
• Rosemary and vanilla together? Unexpected, but so good.
• It’s basically one pan, one bake, one flip. Minimal drama, max impact.
• Goes down an absolute treat with ice cream or clotted cream. Or both.

Ingredients

• 300g ready-rolled puff pastry
• 8 pears, peeled, cored, and halved
• 1 vanilla pod, split and seeds scraped
• 150g caster sugar
• 2 sprigs rosemary
• 1 lemon, halved
• Butter (a generous knob — about 30g)
• Vanilla ice cream, to serve (or whipped cream, if that’s more your vibe)

How to Make It

Poach the pears gently:

Toss the halved pears into a saucepan with 25g of the sugar, the vanilla seeds, and the lemon halves. Just barely cover with water. Simmer gently for about 5 minutes until they soften just a little — don’t let them go mushy. Take off the heat and let them cool in the pan.

Make the caramel — slowly does it:

In a 24cm ovenproof frying pan (non-stick if you’ve got it), melt the remaining sugar over low heat until it turns golden and liquid. No stirring — just swirl the pan gently. When it starts to look like amber, add a knob of butter and toss in the rosemary.

Arrange the pears like a pro:

Drain the pears and pat them dry (important!). Nestle them cut-side down into the caramel in a nice spiral or fan — however you fancy. This bit’s what the whole tart will look like when flipped, so go for gold.

Prep the pastry lid:

Roll out your pastry slightly if it needs it, then cut out a circle just bigger than the pan. Dock it with a knife or fork — that means poke a few little holes to stop it puffing into a pillow.

Seal the deal:

Lay the pastry over the pears and tuck it in around the edges like a blanket. Don’t overthink it. This is rustic French dessert, not the Great British Bake Off finale.

Bake to golden perfection:

Pop the pan in a preheated oven (200°C / 400°F / Gas 6) and bake for about 20 minutes, until the pastry is puffed and deeply golden.

The flip — the moment of truth:

Let it rest for 5 to 10 minutes, then carefully — with oven gloves and courage — place a large plate over the pan and flip it over in one swift move. Lift the pan off and voilà — your golden, glossy pear tarte Tatin is ready.

Common Mistakes and How to Dodge Them

Why is my pastry soggy?
You probably didn’t dock the pastry or the pears were too wet. Always pat them dry after poaching.

Caramel’s bitter — what happened?
It got too dark or hot. Low and slow is your friend with caramel. Pull it off the heat just before it looks done.

The tart stuck to the pan — help!
Next time, use a well-seasoned or non-stick pan, and don’t skip that butter in the caramel. If it does stick, warm the pan gently to loosen it before flipping.

My pears are mushy…
They were either too ripe to begin with or cooked too long in the syrup. Go for firm-but-ripe pears like Conference or Bosc.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: You can freeze slices, but texture may suffer a bit. Wrap well.
• Oven Reheat: Best way — 180°C for 10 minutes until warmed through and crisped again.
• Microwave: Works in a pinch. 30 seconds per slice, but the pastry goes soft.

Frequently Asked Questions

Can I use apples instead of pears?
Absolutely! Go for something like Braeburn or Pink Lady. Still poach them gently first.

Do I need to use a cast iron pan?
Nope. Just make sure it’s ovenproof and not too shallow. Non-stick helps when flipping.

Can I skip the rosemary?
Sure — it adds a lovely earthy note, but if it’s not your thing, just leave it out. Maybe add a pinch of cinnamon instead.

Is puff pastry better than shortcrust?
Totally subjective, but puff gives you that glorious, flaky lift. If you prefer a more buttery base, shortcrust will do.

Nutrition Facts (Per Serving)

• Calories: 289
• Fat: 10.2g
• Saturated Fat: 5.2g
• Carbs: 45.3g
• Sugar: 21.2g
• Protein: 2.1g
• Sodium: 348.5mg

Try More James Martin Recipes:

• James Martin Black Forest Roulade
• James Martin Spanish Cheesecake Recipe
• James Martin Chocolate Chip Muffins