Mary Berry Pear Tarte Tatin

There’s something scandalously elegant about flipping a tart upside down and serving it with the sticky, caramelised fruit on full display. It’s like a little baking magic trick — rustic and refined all at once. The first time I made a pear tarte Tatin, I was sweating in the kitchen like I was on Bake Off (minus the cameras and kind encouragement). And yet… the moment it slid onto the plate, golden and glistening, I felt like I’d won Star Baker.

This version, inspired by Mary Berry herself (queen of tart finesse, let’s be honest), uses Bosc pears, a buttery sour cream crust, and a hit of candied ginger that’ll make your whole house smell like a dream. It’s the kind of dessert that makes you feel like you’ve got your life together, even if your apron’s on backwards and the dog’s stolen a pear core.

Why You’ll Love It

• You flip it like a pro, and everyone thinks you’re a genius.
• Warm caramel, pears, and ginger = absolute autumn hug.
• The crust is so flaky, thanks to sour cream.
• It looks fancier than it actually is.
• Tastes amazing cold, warm, or secretly at 2am.
• Pairs brilliantly with ice cream or cream, or just a fork.

Ingredients

For the crust:

• ½ cup (4 oz) cold butter
• 1 cup all-purpose flour
• 1 tsp sugar
• ½ tsp salt
• ¼ cup full-fat sour cream

For the filling:

• 2 lbs firm Bosc pears (about 5), peeled and halved
• 2 tbsp lemon juice
• 2 tbsp sugar (for tossing pears)
• ⅔ cup sugar (for caramel)
• 4 tbsp butter
• 2 tsp minced candied ginger
• Freshly grated nutmeg (or a pinch ground)

How to Make It

Start with the crust:

Mix the flour, sugar, and salt in a bowl. Add your cubed cold butter and rub it in with your fingertips until you’ve got a mix of floury crumbs and buttery chunks — no need to be perfect. Stir in the sour cream with a fork until it comes together. Flatten into a disk, wrap it, and chill it for an hour.

Get those pears prepped:

While the dough chills, peel and halve your pears. Quarter most of them, but keep one nice half for the centrepiece. Toss them gently with lemon juice and 2 tbsp sugar so they don’t brown and get a little head-start on flavour.

Caramel time:

Melt the butter in a cast iron pan (9 or 10 inches) over medium heat. Swirl it to coat the sides, then sprinkle in the ⅔ cup sugar. Let it melt and bubble gently — don’t stir. Just nudge the pan and watch it slowly turn golden and thick.

Arrange like a tart artist:

Place the reserved pear half cut-side up in the centre of the pan. Fan the remaining quarters around it with the narrow ends pointing inward. It doesn’t have to be perfect — it’ll be stunning once baked, trust me.

Caramelise gently:

Let the pears cook in the caramel for 20–30 minutes. It should turn a deep amber and thicken around the pears. Resist the urge to poke — they’re fine. Sprinkle on your candied ginger and nutmeg.

Roll and cover:

Roll your chilled dough out to just wider than your pan. Carefully lay it over the pears, then tuck in the edges like you’re tucking in a sleepy toddler. Use a fork to help — the pan will be hot!

Bake to golden perfection:

Bake at 375°F (190°C) for 30–40 minutes until the crust is deeply golden. Let it rest for 5 minutes out of the oven.

The big flip:

Now the fun bit (and the scary one). Place a large rimmed plate or dish over the pan. Wearing oven gloves and a brave face, quickly flip the tart onto the plate. If a pear falls out of place — no one saw, just scoot it back in.

Let it cool a bit before serving. It’s absolute bliss with vanilla ice cream or a dollop of whipped cream.

Common Mistakes and How to Dodge Them

My crust fell apart when rolling.
It happens — too cold or too dry. Let it sit for 5 minutes and try again. Patch any cracks — no one sees the bottom.

Caramel seized or crystallised.
Too much stirring can do that. Let it melt slowly and only swirl the pan, never stir.

Pears floated or shifted.
That’s okay! Just tuck them back in after the flip. Rustic charm, right?

Dough slipped off in the pan.
You might’ve rolled it too small. Always go an inch or two wider than the pan.

Storage and Reheating

Fridge:
Wrap leftovers and keep chilled for up to 3 days.

Freezer:
Wrap well in foil and freeze for up to 2 months. Thaw in the fridge overnight.

To reheat:

• Oven: Warm at 350°F (180°C) for 10–15 mins.
• Microwave: 30-second bursts — it’ll be softer but still lovely.
• Skillet: Best way to get the crust a little crisp again. Low heat.

Frequently Asked Questions

Do I have to use Bosc pears?
They’re best because they hold their shape, but Anjou or firm Comice work too.

Can I make it with puff pastry?
Yes! It won’t be Mary Berry’s, but it’ll be delicious and slightly faster.

What if I don’t have a cast iron pan?
Any ovenproof skillet works. Or caramelise in a pan, then assemble in a baking dish.

Can I use apples instead?
Definitely. Just adjust the cooking time slightly — apples caramelise faster.

Nutrition Facts (Per Serving):

• Calories: 382
• Fat: 19g
• Saturated fat: 12g
• Cholesterol: 50mg
• Sodium: 273mg
• Carbohydrates: 52g
• Fibre: 4g
• Sugar: 33g
• Protein: 2g

Try More Mary Berry Recipe:

• Mary Berry Blackcurrant Jam Recipe
• Mary Berry Lemon And Elderflower Cake
• Mary Berry Lemon Drizzle Muffins