Pear tarte Tatin

Pear tarte Tatin

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(20 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 8

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
429
protein
4g
carbs
48g
fat
25g
saturates
12g
fibre
2g
sugar
25g
salt
0.69g

Ingredients

  • 8 pears
  • 100g caster sugar
  • 100g butter
  • 2 star anise
  • 3 cardamom pods
  • 1 large cinnamon stick
  • 2 tbsp brandy
  • 500g block all-butter puff pastry

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Method

  1. Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
  2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  3. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
  4. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
  5. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
  6. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Recipe from Good Food magazine, October 2007

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Comments

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hobbychef's picture
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Enjoyed the spices and the brandy flavouring but thought it was generally too sweet. Think I'll stick to the apple version as they're a bit tarter.

violakatie's picture

Lovely recipe, never fails to impress a crowd! I'm a stingy student so I use ground spices - ground allspice, cardamom and cinnamon (sometimes I add other ones like nutmeg or ginger depending on what I feel like), and I substituted sherry for brandy. I tried it with brandy as well, but I actually like the astringency of the sherry better - it cuts through the sweetness a little more. Instead of using the block of pastry that the recipe calls for, I just layer two sheets of ordinary puff pastry, turning the second one so that the corners fit like an eight-pointed star to get as much coverage as possible.

ishouldbeeating's picture
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Delicious. Didn't taste v spicy but I didn't have any cardamom pods. Will try with a little less sugar next time as v v sweet. Easy to make.

goodmanm's picture

Can you make this in advance and reheat (for a dinner party) ? TIA

goodmanm's picture

Can you make this in advance and reheat (for a dinner party) ? TIA

gquti26's picture
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Made this today for a dinner party at a friend's. It went down very well indeed. Just the right amount of sweetness and the pears were so tender, yet held their shape very well. Will definitely be making this again as I only got to have a little piece at the party.

sarahayyub's picture
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My first ever attempt at a tarte tartin...Fool proof recipe. Simple, quick and very easy to make. I made it with a mix of cox and granny smith apples, missed out the Brandy (as i didn't have any) and served it with creme fraiche that I sweetened with a bit of icing sugar, cinnamon and a bit of vanilla. Everyone loved it. Will make again for sure.

corrinamoore's picture
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Hate doing deserts but this one is so easy and delicious that it has become a regular favourite, having been made with both pears and apples. Usually serve with Creme Fraiche as it tends to cut through the sweetness a bit better.

matcho's picture
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lovely! Will definately be making this again, the whole family loved it.

salacious's picture

I would put less butter next time. It was easy to make and tasted delicious.

sweemore's picture
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Only used the cinnamon stick as didn't have the other spices. This recipe is really simple but delicious! Highly recommend

doldderwen8's picture

With the fab cast iron pan my parents bought us for our 12th anniversary this dish cooks perfectly, it is foolproof and delicious, as I only ever have cinnamon sticks in , that's all I included, I also did not have brandy the third time, but it was still great, I really can't fault this dish.

louisa83's picture

Kay Matthews - You said you used mixed spices in the recipe. How much did you put in? Thanks

vhoracek's picture
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I made this with apples, other than that I must say that one piece of star anise is just enough, as it can overpower the other spices.

katiets1's picture
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This was really really delicious. I made it with apples and used five smallish cox and pink lady apples mixed together, peeled, cored and quartered - probably could have managed a sixth apple. I also didn't bother to flambee. It turned out amazing - did notice that when I flipped it onto my serving plate it some of the apples felt out of place but it was easy enough to put them back in their place. Overall it looked super professional!

amethystbecks's picture

My first at a tarte tatin. Very pleased with the results.

esagoodfood's picture
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Simply the most delicious version of this dessert I've ever eaten, never mind made! Looks beautiful and the spices are an inspired introduction. Always lots of complements too and no left overs.

I was a little daunted at first but careful advance reading of the recipe and sticking to it really paid off. One thing though - it was helpful to give the pears time to dry overnight post-peeling, so it's good to plan ahead and to take this into account when thinking of the prep and cooking times.

I poured the juices off halfway through baking as suggested and kept them to use as sauce later. Too good to waste!

kay2573's picture
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Did this recipe but didn't have the spices so just used mixed spice - turned out lovely!

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