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Pear Tarte Tatin

If you're not eating this tart right away, cool it in the pan to keep the juices from making the crust soggy. Warm 10 minutes in a 350°F oven, then unmold.

Ingredients: 

Ingredients: 

Ingredient Line: 
⅔ cup sugar
Ingredient Line: 
¼ cup pine nuts
Ingredient Line: 
4 Bosc, Comice, or Concorde pears, peeled, quartered, and cored
Ingredient Line: 
1 sheet frozen puff pastry, thawed (½ 17.3-oz. pkg.)

Instructions: 


1. Preheat oven to 375°F. Stir together sugar and 1/3 cup water in saucepan, and bring to a boil over high heat, swirling pan occasionally to dissolve sugar. Boil syrup 5 minutes, or until it becomes amber-colored.

2. Pour caramel into 8-inch round baking pan, swirling to cover bottom completely with caramel. Sprinkle pine nuts over caramel. Arrange pears in circle with wide sides out, then place 1 pear quarter in center to fill hole.

3. Unfold puff pastry and trim off one-third. Reserve for another use. Place remaining two-thirds puff pastry over pears, trim to fit pan, then press onto edges to seal. Prick all over with fork.

4. Bake 45 minutes to 1 hour, or until puff pastry is golden brown and looks dry on top. Cool 20 minutes. Invert tart onto serving plate and serve warm.

Nutrition Information: 

Calories: 
244
Protein: 
2 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
39 g
Cholesterol: 
0 mg
Sodium: 
46 mg
Fiber: 
3 g
Sugar: 
26 g
Yield: 
Serves 8

Comments on this Recipe

You guys...Puff Pastry is almost always made of butter. If you are going to name an ingredient that is classically made with animal product, you need to offer a source as to where to find a vegan version. Pepperidge farms has one; but it also contains HFCS and a lot of other weird stuff. Care to edit this recipe?

This dish is delicious! I wasn't sure how all the members of my family would like a dessert with pine nuts, but it was enjoyed by all. We'll bake this one again.

What kind of pears are people using? I used Comice pears, while it tasted delicious, it smelled like perfume. The Comice pears were too fragrant. Any other suggestions?

I always used bartlett, fresh or canned when baking pear crisp. I would use the same for this recipe.

To Leslie Myers and others: This is VEGETARIAN, NOT VEGAN TIMES recipes.There is no reason to offer a Vegan source for ingredients.