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Pear Tarte Tatin

Pear tarte tatin

The perfect weeknight autumn dessert

  • Serves 6
  • Less than 1 hour


  • 1 cup (250g) sugar
  • ¼ cup (60ml) water
  • 2 Tbsp (30ml) butter
  • 8-10 pears, peeled, cored and halved
  • 1 sheet (400g) puff pastry
  • 1 egg, whisked
  • Vanilla ice cream, for serving (optional)
  • Mint, for serving (optional)


  1. Heat sugar and water in a large ovenproof pan.
  2. Stir until sugar dissolves and boil until amber in colour.
  3. Remove from heat and whisk in butter.
  4. Cut pears Hasselback-style.
  5. Place into caramel and coat evenly.
  6. Arrange pears cut-side up in a baking pan.
  7. Roll puff pastry out onto a floured surface.
  8. Cut a large circle, slightly bigger than your pan, and cover pears, crimping sides lightly.
  9. Brush with egg and pierce with a fork.
  10. Bake at 200°C for 20-25 minutes, or until golden.
  11. Remove, cool for a few minutes, then carefully turn out onto a serving platter.
  12. Drizzle with remaining caramel.
  13. Serve immediately with vanilla ice cream and mint, if you like.
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