This caramel pear tart, inspired by the classic tarte Tatin, is super simple to make: a couple of pears, sugar, butter, and store-bought frozen puff pastry. Easy elegance.
These individual pear-shaped tarts are a takeoff on the famous French tarte Tatin. They make a terrific autumn dessert when pears are bountiful. The pear halves are cupped by pastry, and the stems peek out from underneath. They’re elegant and easy.–David Leite
How to Make Family-Size Pear Tart
Although many bakers have individual tarts pans laying around the kitchen, not everyone does. If not, what about a whopping 8- or 9- or even 10-inch cast-iron skillet, seeing as the amounts below translate, quite fortuitously, to a family-size rustic tart? Less fussy, more classic.
Caramel Pear Tarts
- Quick Glance
- 15 M
- 1 H
- Makes 4 individual tarts
Special Equipment: 4- to 5-inch Individual tart pans
IngredientsEmail Grocery List
Recipe Testers Reviews
This is basically a tarte tatin using pears instead of apples and served in individual portions. My tasters loved this dessert, which I served with a scoop of vanilla bean ice cream. I used puff pastry instead of pate brisee, which turned out nicely both in terms of appearance and flavor. The biggest challenge with this recipe is finding the correct pan(s) to bake them in. I baked the tarts for 30 minutes, which was almost too long as one of the tarts ended up slightly overdone, but fortunately not burned.
I wasn’t sure how the more mellow pear would stand in for the tart apple I always choose for traditional tarte tatins, but I was pleasantly surprised by how well the sweet caramel, earthy pear, and buttery dough came together in one fantastic dessert. The less crisp pear is also a convenient stand-in because it requires no pre-cooking to achieve the desired tenderness in the finished dessert. I cooked the individual tarts in small cast- iron pans, which worked wonderfully. If you don’t have small pans, though, simply make one big tart in a 10-inch cast- iron pan or traditional glass pie plate. To serve my individual tarts, I turned them out of the pans and then stuck them crust-side down right back in the same pans— just keep in mind that if you do this you have to serve them immediately or the crust will get soggy. This prevented me from dirtying more plates and made sure everyone got all the delicious caramel at the bottom of the pans. Although I prefer this tart on its own with no embellishment, I could be convinced to top it with a scoop of vanilla ice cream. In addition, even though it’s not traditional, I intend to try the recipe again with half a teaspoon of cinnamon in the pate brisee because I can’t resist the urge to add cinnamon to all things fall!