Pear Tarte Tatin

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.

  • 8Servings


  • 2/3 cup sugar
  • 1/4 cup pine nuts
  • 4 Bosc, Comice, or Concorde pears, peeled, quartered, and cored
  • 1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)


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
  • Carbohydrate Content: 39 g
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 46 mg
  • Sugar Content: 26 g