Easy to prepare, moist and flavorful, this Pear Tarte Tatin is a crowd-pleasing dessert.
Pear Tarte Tatin
The first time I heard about Tarte Tatin (aka upside-down cake) was about a year ago, during one of the Pioneer's Woman episode. Being a true fan of French desserts and French cuisine in general, I leave such simple skillet dessert without my attention. I love that with minimal amount of ingredients, you can transform any fruit in a buttery, crispy and delicious treat that is sure to become one of your family's favorite desserts.
Traditional Tarte Tatin is made of apples. But, I think any fruit will work beautifully in this recipe.
Make sure to use oven-proof pan not wider that 10 inches in diameter.
I love my Tarte Tatin to be warm, but if you want to enjoy it with a scoop of ice-cream, it's better to cool a tarte down a bit.
For the shortcrust:
- 130 grams all-purpose flour about 1 cup
- 75 grams cold unsalted butter cut in ⅛-inch pieces
- 1 ½ tablespoons ice water
- a pinch of salt
- In a bowl of standing mixer, add shortcrust ingredients and process until the mixture resembles coarse crumbs, about 10 seconds. While mixer is still running add water and pulse for 5-6 times until soft dough starts to form and pulls away from the sides of the bowl.
- Wrap the dough in plastic and refrigerate for 1 hour.
- Preheat the oven to 390 F.
- In the medium oven-proof skillet and on the high heat, melt butter and sugar. Add pears and allow them to brown on all sides for 6-7 minutes. Once pears have caramelised and nice and brown, take the skillet off the heat and let it cool.
- Roll out the dough between cling film, enough to cover the skillet. Arrange the pears neatly and lay the dough over the pears. Tuck in the edges.
- Bake for 15 minutes.
- Remove from the oven and let the tarte rest for 5 minutes.
- Using a flat plate, place it over the tarte and quickly invert the skillet and plate together.
- Enjoy warm or cold with a scoop of ice-cream or whipped cream.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.