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.