Tarte Tatin Aux Poires
Indulge in the irresistible elegance of **Tarte Tatin Aux Poires**, a French dessert that transforms simple ingredients into a show-stopping masterpiece. This upside-down caramelized pear tart features tender, golden-brown pears nestled in a luscious, buttery caramel, all topped with a flaky puff pastry crust. The subtle hint of vanilla and bright notes of lemon juice balance the richness, making each bite a harmonious blend of flavors. Ready in just an hour, this stunning tart pairs perfectly with a dollop of whipped cream or a scoop of creamy vanilla ice cream. Ideal for dinner parties or a decadent weekend treat, this recipe is a must-try for lovers of rustic, French-inspired desserts.
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Recipe Information
Ingredients
- 5 large ripe pears (e.g., Bosc or Anjou)
- 150 grams granulated sugar
- 60 grams unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 sheet puff pastry (pre-rolled)
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 190°C (375°F).
Peel, core, and halve the pears. Drizzle them with lemon juice to prevent browning and set aside.
In an oven-safe heavy-bottomed skillet (at least 23 cm or 9 inches in diameter), sprinkle the sugar evenly and cook over medium heat until it melts and turns into a golden caramel. Swirl the pan gently, but do not stir.
Add the butter to the caramel and stir gently until it is fully incorporated. Remove from heat and stir in the vanilla extract.
Arrange the pear halves, cut-side up, in the caramelized sugar mixture, fitting them snugly together. Set aside while preparing the pastry.
On a lightly floured surface, roll out the puff pastry slightly to ensure it will cover the skillet. Carefully drape the pastry over the pears, tucking the edges down around the fruit.
Use a knife to make a few small slits in the pastry to allow steam to escape while baking.
Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and allow the tart to cool for 5-10 minutes. Place a serving plate larger than the skillet over the top and carefully invert the tart onto the plate.
Let cool slightly before serving. Optionally, serve warm with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 236.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
