This easy Pear Tarte Tatin by Mary Berry is a quick and delicious dessert perfect for any occasion. With buttery caramelized pears and a flaky puff pastry, it’s a simple yet impressive dish. You can easily whip it up using common ingredients, and it’s perfectly served warm with creamy ice cream or fresh cream.
Ingredients Needed
- 50g (1¾oz) unsalted butter
- 100g (3½oz) caster sugar
- 5–6 firm, small ripe pears, peeled, cored, and halved lengthways
- 320g (11.3oz) pack of ready-rolled puff pastry, defrosted if frozen
- Icing sugar, to decorate
- Cream or ice cream, to serve
How To Make Pear Tarte Tatin
- Preheat the Oven: Preheat your oven to 200°C (400°F), or 180°C (350°F) for fan ovens, or Gas 6.
- Prepare the Caramel: In an ovenproof frying pan, melt the butter and sugar over medium-high heat, stirring constantly until it reaches a pale straw color.
- Add Pears: Arrange the pear halves cut-side up in a circle around the pan. Cook for about 10 minutes until the sugar mixture turns amber, stirring occasionally.
- Cover with Pastry: Lay the puff pastry over the pears, tucking the edges around the pan. Use a sharp knife to poke a few air holes in the pastry.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the pastry is flaky and golden brown.
- Cool: Remove from the oven and let it cool slightly. Run a knife around the edges to loosen the pastry from the pan.
- Invert: Place a large plate over the pan and carefully flip the tarte tatin onto the plate.
- Serve: Dust the top with icing sugar and serve warm with cream or ice cream.
Recipe Tips
- Choose the Right Pears: Use firm, ripe pears like Bartlett or Bosc for the best flavor and texture. Overripe pears may turn mushy during cooking.
- Watch the Caramel Carefully: Stir the butter and sugar constantly while melting. If it turns too dark, it can burn quickly, ruining the flavor.
- Poke Air Holes in the Pastry: Be sure to poke several air holes in the puff pastry before baking. This helps steam escape and keeps the pastry flaky.
- Cool Before Inverting: Allow the tart to cool for about 5 minutes before flipping it onto a plate. This helps it set and prevents the pears from sliding off.
- Serve Warm: Tarte Tatin is best served warm. If you make it ahead of time, gently reheat it in the oven for a few minutes before serving.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Pear Tarte Tatin cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: You can freeze Pear Tarte Tatin for up to 2 months. After it cools, wrap it well in plastic wrap and then in aluminum foil. To serve, thaw it overnight in the fridge before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the Pear Tarte Tatin on a baking sheet and warm it for 10–15 minutes until the pastry is crisp and the pears are warmed through.
Nutrition Facts
Serving Size: 1 slice (of 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 Mary Berry Recipes:
- Mary Berry Leek And Potato Soup
- Mary Berry Crushed New Potatoes
- Mary Berry Lancashire Hotpot
- Mary Berry Lemon And Elderflower Cake
Mary Berry Pear Tarte Tatin
Description
This easy Pear Tarte Tatin by Mary Berry is a quick and delicious dessert perfect for any occasion. With buttery caramelized pears and a flaky puff pastry, it’s a simple yet impressive dish. You can easily whip it up using common ingredients, and it’s perfectly served warm with creamy ice cream or fresh cream.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F), or 180°C (350°F) for fan ovens, or Gas 6.
- Prepare the Caramel: In an ovenproof frying pan, melt the butter and sugar over medium-high heat, stirring constantly until it reaches a pale straw color.
- Add Pears: Arrange the pear halves cut-side up in a circle around the pan. Cook for about 10 minutes until the sugar mixture turns amber, stirring occasionally.
- Cover with Pastry: Lay the puff pastry over the pears, tucking the edges around the pan. Use a sharp knife to poke a few air holes in the pastry.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the pastry is flaky and golden brown.
- Cool: Remove from the oven and let it cool slightly. Run a knife around the edges to loosen the pastry from the pan.
- Invert: Place a large plate over the pan and carefully flip the tarte tatin onto the plate.
- Serve: Dust the top with icing sugar and serve warm with cream or ice cream.
Notes
- Choose the Right Pears: Use firm, ripe pears like Bartlett or Bosc for the best flavor and texture. Overripe pears may turn mushy during cooking.
- Watch the Caramel Carefully: Stir the butter and sugar constantly while melting. If it turns too dark, it can burn quickly, ruining the flavor.
- Poke Air Holes in the Pastry: Be sure to poke several air holes in the puff pastry before baking. This helps steam escape and keeps the pastry flaky.
- Cool Before Inverting: Allow the tart to cool for about 5 minutes before flipping it onto a plate. This helps it set and prevents the pears from sliding off.
- Serve Warm: Tarte Tatin is best served warm. If you make it ahead of time, gently reheat it in the oven for a few minutes before serving.
Mary Berry Pear Tarte Tatin