Mary Berry Recipes

Mary Berry Pear Tarte Tatin

Mary Berry Pear Tarte Tatin
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This Mary Berry Pear Tarte Tatin recipe features butter, flour, sugar, salt, sour cream, Bosc pears, lemon juice, candied ginger, and nutmeg. It takes 45 minutes to prepare and serves 6 people.

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🧡 Why This Pear Tarte Tatin Recipe Will Impress Your Guests

  • Quick Prep: With just 45 minutes of preparation time, this recipe fits into busy schedules.
  • Bursting Flavors: Enjoy the perfect balance of sweet pears, zesty lemon, and warming ginger.
  • Buttery Crust: Indulge in a buttery, flaky crust that complements the tender pears.
  • Impressive Presentation: Impress guests with a stunning upside-down tart that’s sure to please any palate.

❓ What Is Mary Berry Pear Tarte Tatin Recipe?

Gordon Mary Berry Pear Tarte Tatin is a classic French dessert made with caramelized pears atop a buttery crust. It’s renowned for its crispy, golden crust and sweet, juicy pear filling.

Mary Berry Pear Tarte Tatin
Mary Berry Pear Tarte Tatin

🍐 Mary Berry Pear Tarte Tatin Ingredients

For The Crust:

  • 1/2 cup (4 ounces) butter
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup full fat sour cream

For The Filling:

  • 2 pounds firm Bosc pears (about 5 pears)
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar plus 2/3 cup sugar
  • 4 tablespoons butter
  • 2 teaspoons minced candied ginger
  • Light grating fresh nutmeg (or a dash ground nutmeg)

🥮 How To Make Mary Berry Pear Tarte Tatin

Make the pastry dough:

  1. Butter should be cubed and room temperature.
  2. In another large bowl, mix flour, sugar, and salt. Work the butter into the flour with your hands or a pastry cutter until pea-sized chunks remain. Stir in sour cream with a fork. Shape dough into balls and disks. Roll out after refrigerating for 1 hour in plastic wrap.
  3. While waiting for the dough to chill, prepare the pears and caramel in stages 2–5.
  4. No fail, Sour Cream Pie Crust
  5. Set the oven to 375°F.

Prepare pears:

  1. Peel and halves pears lengthwise. Cut the remaining pear halves lengthwise again and reserve one for the tarte center.
  2. Core pears quarters and half. To prevent browning, place peeled and chopped pears in a basin and sprinkle with lemon juice.
  3. Toss the pears with 2 tablespoons sugar and lemon juice to coat.
  4. Butter and sugar in pan:
  5. In a cast iron pan, melt butter on medium. Swirl butter to cover pan sides. Evenly sprinkle 2/3 cup sugar over butter. Remove pan from heat.

Arrange pears in pan:

  1. Place one cut-side-up pear half in the pan. With the narrow side facing the center, fan the remaining pear quarters around the center half. Angle them to fit all the pears. Minimize gaps.

Cook slowly to caramelize base:

  1. Return the pan to medium heat and gradually simmer the pears without stirring until the sugar butter mixture turns deep caramel, 20–30 minutes. Remove from heat and place on baking sheet.
  2. Sprinkle pears with grated nutmeg and minced candied ginger.
  3. To top the pears, roll out the pastry dough to 11 inches for a 9-inch cast iron pan and 12 inches for a 10-inch pan. Cover the pears with pastry dough and gently tuck the edges into the pan. Watch out for the hot pan. I use a fork to ease dough into pan edges.
  4. To bake, place the pan in a 375°F oven on a baking sheet and lower the heat to 350°F. Bake pastry for 30–40 minutes till cooked and golden. Take out of oven.
  5. Invert tarte tatin into serving dish: Place a rimmed dish or pyrex or ceramic pie dish over the pan. Wearing thick, well-insulated oven mitts or potholders, hold the dish over the pan with two hands. Turn them over to release tarte tatin on the plate.
  6. Hot, liquid caramel spills quickly. Be careful and work fast. Don’t worry about liquid leaks. When flipping, wear oven gloves or long sleeves and an apron for protection.
  7. While the tarte tatin is hot, flip it. Inverting the tarte without the caramel sticking to the pan. The flip-over may have displaced the pears. They’re hot, so use a fork to arrange them in a pleasing design.
  8. Let cool to warm or room temperature before serving. Accompany with vanilla ice cream or whipped cream.

💭 Recipe Tips

  • Ensure your pears are firm to avoid them becoming mushy during baking.
  • Use a cast-iron skillet for even caramelization and easy transfer from stovetop to oven.
  • Don’t rush the caramelization process; patience yields a rich, deep flavor.
  • Pre-cook the pears slightly to prevent excess moisture in the tart.
  • Use cold butter when making the crust for a flakier texture.
Mary Berry Pear Tarte Tatin
Mary Berry Pear Tarte Tatin

🍨 What To Serve With Pear Tarte Tatin?

Serve Pear Tarte Tatin with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors, pair it with a drizzle of caramel sauce for an extra indulgent touch.

🎚 How To Store Leftovers Pear Tarte Tatin?

  • In The Fridge. To store Leftovers Pear Tarte Tatin cool completely then cover and refrigerate for up to 3 days.
  • In The Freezer. To freeze Leftovers Pear Tarte Tatin wrap tightly in plastic wrap or foil then place in an airtight container freeze for up to 3 months.

🥵 How To Reheat Leftovers Pear Tarte Tatin?

  • In The Microwave. individual slices of your Leftovers Pear Tarte Tatin for 20-30 seconds until warm.
  • In The Oven. Reheat Leftovers Pear Tarte Tatin in a preheated oven at 350°F for 10-15 minutes.

FAQs

How Do I Prevent My Pear Tarte Tatin From Becoming Soggy?

To prevent your Pear Tarte Tatin from becoming soggy, pre-cook the pears slightly to release excess moisture before assembling the tart. Also, ensure the caramel is thick and adequately coats the pears before adding the crust.

Is It Necessary To Peel The Pears For A Pear Tarte Tatin?

Yes, it’s necessary to peel the pears for a Pear Tarte Tatin to ensure a smooth texture and consistent caramelization. Peeling helps the pears absorb the flavors and ensures even cooking throughout the tart.

How Do I Know When The Caramel For The Tarte Tatin Is Ready?

You’ll know the caramel for the Tarte Tatin is ready when it turns a rich amber color and reaches a thick consistency. Test it by dropping a small amount into cold water; it should form a soft ball.

Is It Possible To Make Pear Tarte Tatin Without Butter?

While butter is a traditional ingredient in Pear Tarte Tatin, it’s possible to make a version without it. You can substitute with margarine or a neutral oil, but keep in mind that the flavor and texture may vary slightly.

Try More Mary Berry Recipe:

Mary Berry Pear Tarte Tatin Nutrition Facts

Amount Per Serving

  • Calories: 382
  • Total Fat: 19g
  • Saturated Fat: 12g
  • Cholesterol: 50mg
  • Sodium: 273mg
  • Total Carbohydrate: 52g
  • Dietary Fiber: 4g
  • Total Sugars: 33g
  • Protein: 2g
  • Vitamin C: 4mg
  • Calcium: 27mg
  • Iron: 1mg
  • Potassium: 175mg
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Mary Berry Pear Tarte Tatin

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert, Breakfast Recipe Keys: P Pear Tarte Tatin
Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:382 kcal Best Season:Suitable throughout the year

Description

This Mary Berry Pear Tarte Tatin recipe features butter, flour, sugar, salt, sour cream, Bosc pears, lemon juice, candied ginger, and nutmeg. It takes 45 minutes to prepare and serves 6 people.

Ingredients

    For The Crust:

    • For The Filling:

Instructions

    Make the pastry dough:

  1. Butter should be cubed and room temperature.
  2. In another large bowl, mix flour, sugar, and salt. Work the butter into the flour with your hands or a pastry cutter until pea-sized chunks remain. Stir in sour cream with a fork.
  3. Shape dough into balls and disks. Roll out after refrigerating for 1 hour in plastic wrap.
  4. While waiting for the dough to chill, prepare the pears and caramel in stages 2–5.
    No fail, Sour Cream Pie Crust
    Set the oven to 375°F.

    5. Prepare pears:

  5. Peel and halves pears lengthwise. Cut the remaining pear halves lengthwise again and reserve one for the tarte center.
  6. Core pears quarters and half. To prevent browning, place peeled and chopped pears in a basin and sprinkle with lemon juice.
  7. Toss the pears with 2 tablespoons sugar and lemon juice to coat.
  8. In a cast iron pan, melt butter on medium. Swirl butter to cover pan sides. Evenly sprinkle 2/3 cup sugar over butter. Remove pan from heat.

    9. Prepare pears:

  9. Peel and halves pears lengthwise. Cut the remaining pear halves lengthwise again and reserve one for the tarte center.
  10. Core pears quarters and half. To prevent browning, place peeled and chopped pears in a basin and sprinkle with lemon juice.
  11. Toss the pears with 2 tablespoons sugar and lemon juice to coat.
    Butter and sugar in pan:
  12. In a cast iron pan, melt butter on medium. Swirl butter to cover pan sides. Evenly sprinkle 2/3 cup sugar over butter. Remove pan from heat.

    13. Arrange pears in pan:

  13. Place one cut-side-up pear half in the pan. With the narrow side facing the center, fan the remaining pear quarters around the center half. Angle them to fit all the pears. Minimize gaps

    14. Cook slowly to caramelize base:

  14. Return the pan to medium heat and gradually simmer the pears without stirring until the sugar butter mixture turns deep caramel, 20–30 minutes. Remove from heat and place on baking sheet.
  15. Sprinkle pears with grated nutmeg and minced candied ginger.
  16. To top the pears, roll out the pastry dough to 11 inches for a 9-inch cast iron pan and 12 inches for a 10-inch pan. Cover the pears with pastry dough and gently tuck the edges into the pan. Watch out for the hot pan. I use a fork to ease dough into pan edges.
  17. To bake, place the pan in a 375°F oven on a baking sheet and lower the heat to 350°F. Bake pastry for 30–40 minutes till cooked and golden. Take out of oven.
  18. Invert tarte tatin into serving dish: Place a rimmed dish or pyrex or ceramic pie dish over the pan. Wearing thick, well-insulated oven mitts or potholders, hold the dish over the pan with two hands. Turn them over to release tarte tatin on the plate.
  19. Hot, liquid caramel spills quickly. Be careful and work fast. Don’t worry about liquid leaks. When flipping, wear oven gloves or long sleeves and an apron for protection.
  20. While the tarte tatin is hot, flip it. Inverting the tarte without the caramel sticking to the pan. The flip-over may have displaced the pears. They’re hot, so use a fork to arrange them in a pleasing design.
  21. Let cool to warm or room temperature before serving. Accompany with vanilla ice cream or whipped cream.

Notes

  • Let cool to warm or room temperature before serving. Accompany with vanilla ice cream or whipped cream.
  • Reheat in a preheated oven at 350°F for 10-15 minutes.
    Warm slices in a skillet over low heat, flipping once.
  • Use cold butter when making the crust for a flakier texture.

Keywords:Mary Berry Pear Tarte Tatin

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