Pear Tarte Tatin

Pear Tarte Tatin
This is one of my favorites autumnal desserts. With a puff pastry sheet and a few nice fruits we have in a short time a delicious & aromatic caramel dessert.
Tarte Tatin is traditionally made with apples without excluding the other fruits if we want to get away from the mundane. A Tart with rounded, whole caramel pears, flavored with 9 spices is a super-tasting, smell-like suggestion. The puff pastry leaf is impregnated with the flavored caramel and becomes crisp and delicious.
If you it want to become even more fancy, accompany it with ice cream but you should know that the Anglo-Saxons combine it with the simple classic cream and it is extremely good and has the virtue of simplicity. We added extra roasted & grated almond and enjoyed it pleasantly.

work: 40′ time: 1h:20′ medium:

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Pear Tarte Tatin

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (4 servings)

  • 1 puff pastry sheet
  • 4 ripe pears, tight
  • 100g (3.5oz) sugar
  • 80g (1.8oz) butter
  • 1 tsp vanilla extract
  • 1 vanilla pod
  • 5 grains of cedar seed-allspice
  • 1 tsp black pepper grains
  • 1 tsp coriander seeds
  • 10 clove pins
  • 1 astreoid anise
  • 1 cinnamon stick
  • 3-4 grains of pink salt
  • almonds whitened, roasted for sprinkling
In a saucepan over a very low heat pour the butter, sugar, vanilla extract, salt and all spices to melt the butter and dissolve the sugar.
Wash and peel the pears. Remove the stalk and black hard part from the base of each pear. Place them in the saucepan with syrup & spices. Boil them enough until the amount of syrup is reduced and this begins to make caramel. We monitor them continuously and occasionally turn them on the other side with the help of 2 spoons.
From time to time you take a spoonful of candy and wrap it around. When the kettle mixture has been caramelized, we remove it from the fire and leave it to the side for a while to cool or even become warm.
In the base of a non-stick oven with Ø20cm (Ø7.9in), place the vanilla pod, torn in 2-3 sections. Take the caramel pears one by one and place them circularly on the vanilla.
From above, pour the caramel, passing it from the strainer to keep the spices.
Cut the puff pastry sheet into the diameter of the oven pan and 2cm (0.79in) larger. You curve a few notches in the center. Cover the pears with the puff pastry sheet and brush with a brush to put it well on the sides of the form.
Put the tart on the bottom grill of the oven. Bake in a preheated oven at 180℃ (356℉, Gas Mark:4.2) in the air for 35'-40' or until the puff pastry is red. Half time you take the tart from the oven and put the puff pastry with spoonfuls of caramel. Put it back in the oven for the rest of the day. Remove the tart from the oven and place it on a wire grill to cool.
Check the perimeter if the puff pastry sticks to the sides of the form and with a knife carefully peel it off. Apply a serving utensil on the tart and invert it in one go. The pears will come over. Sprinkle with grated almond and serve.
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Caution when preparing candy syrup we have all our attention focused on what we do and of course we do not let small children wander around us.

Author Zambia G. Sifaki