Pear Tarte Tatin is a type of upside-down fruit tart consisting of pastry baked over slices of fruit arranged in caramelized sugar, served fruit side up after cooking. It is said to have originated in France in the 1800's when the proprietor of a hotel accidentally burned the fruit for an apple pie. Her guests loved the burned sugar apple mishap and the Tarte Tatin was born.

Pear Tarte Tatin

Inspired by Ina Garten, my Pear Tart Tatin is so good!

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Dessert

Cuisine: American

Budget: Cheap

Calories: 461kcal

Servings:

Equipment

Heavy-based (oven-proof) round pan

Ingredients

½ cup granulated sugar
2 tablespoons butter cubed
8-9 fresh pears peeled, cored and sliced
2 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 sheet puff pastry thawed

Instructions

Preheat the oven to 350 °F. Place the sugar and butter in a heavy-based (oven-proof) round pan over medium-high heat.
Stir two or three times and then simmer gently until the sugar is melted and golden. Add the water to keep the sugar from burning.
Add the pears, lemon juice, and vanilla to the pan and gently stir until the pears are well coated.
Cook gently for 5 minutes. Remove the pan from the heat and arrange the pears so that they are lying as flat and close together as possible.
Cut out a circle of pastry that is 1" wider than the width of the pan. Lay it over the pears and tuck in the edges so that everything is well covered.
(If you did not use an oven-proof pan, transfer the cooked pears to a round shallow 8-9" baking pan)
Make 4 or 5 small slits in the pastry with a knife to allow steam to escape during cooking. bake for 30-40 minutes or until the pastry is puffy and golden.
Allow the tart to cool for a few minutes before turning out onto a plate by holding the plate over the pan with pot holders and invert the pan. Be very careful, as the caramel is extremely hot. Serve warm with vanilla ice cream on top!