Dessert · French

Pear Tarte Tatin

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 13, 2026

This upside down pear tart looks like something from a French bakery, but it comes together with just a handful of ingredients and one ovenproof pan. Warm spices like star anise, cardamom, and cinnamon flavor a buttery caramel that soaks into tender pears, all crowned with crisp puff pastry. It's the kind of dessert that gets gasps when you flip it out of the pan.

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Pear Tarte Tatin

Why you'll love this

  • Looks bakery worthy but uses just a few pantry staples
  • One pan does the caramel, the cooking, and the baking
  • Warm spices make it feel special for fall and holidays
  • The dramatic flip is a showstopper at the table

EveryDayMeal recipe

Pear Tarte Tatin

Prep
25m
Cook
45m
Total
70m
Serves
8
Level
Medium

Ingredients

  • 8 pears, peeled, halved, and cored
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) butter
  • 2 star anise
  • 3 cardamom pods
  • 1 large cinnamon stick
  • 2 tablespoons brandy
  • 1 pound puff pastry, thawed

Equipment

  • 8 inch ovenproof skillet
  • Rolling pin
  • Serving plate larger than the pan
  • Paring knife

Instructions

  1. Peel the pears as neatly as you can, then halve and core them. For the best result, prep them up to a day ahead and leave them uncovered in the fridge so they dry out slightly, which helps them caramelize instead of steam.
  2. Add the sugar, butter, star anise, cardamom, and cinnamon to an ovenproof skillet about 8 inches wide and set it over high heat. Let it bubble, shaking and stirring, until the mixture separates and the sugar turns a deep toffee color, which is your caramel base.
  3. Lay the pear halves in the pan and cook in the caramel for 10 to 12 minutes, tossing now and then, until they are deeply caramelized all over. Don't panic about burning them, you want them as dark and sticky as possible for real flavor.
  4. Pour in the brandy and let it flambe or simmer off for a few seconds to burn away the alcohol, then set the pears aside to cool slightly.
  5. Heat your oven to 400 degrees F. Roll the puff pastry to about 1/8 inch thick. Using a plate slightly larger than the pan, cut out a circle, then press the edges thin so they tuck easily.
  6. Arrange the pears in the pan cut side up in a floral pattern, with the outer pears pointing inward. Rest the cinnamon stick in the center and scatter the cardamom pods around.
  7. Drape the pastry over the pears and tuck the edges down the sides of the pan and under the fruit. Pierce the top a few times so steam can escape, then bake for 15 minutes.
  8. If a lot of juice bubbles up the sides, carefully pour it off. Reduce the oven to 350 degrees F and bake 15 minutes more, until the pastry is puffed and golden.
  9. Let the tart rest for 10 minutes, then carefully invert it onto a serving plate so the caramelized pears face up. Watch out for hot caramel.

Tips from the kitchen

  • Firm, slightly underripe pears hold their shape best. Bosc or Anjou are ideal since soft pears turn to mush in the caramel.
  • Use a truly ovenproof skillet with an all metal handle, since it goes straight from stovetop to oven.
  • When you flip the tart, do it in one confident motion over the serving plate, and keep a towel handy for the hot pan.

Estimated nutrition per serving: 420 cal · 4g protein · 52g carbs · 22g fat

Make it your own

  • Swap the brandy for dark rum, or leave it out entirely and add a splash of vanilla.
  • Use apples instead of pears for a classic tarte tatin.
  • Skip the whole spices for a simple caramel and vanilla version.

Storing & make-ahead

Best served warm the day it's made. Store leftovers loosely covered at room temperature for up to a day, or refrigerate up to 3 days. Rewarm slices in a 325 degree F oven for about 10 minutes to re-crisp the pastry.

Good to know

Can I make this ahead?
You can prep and caramelize the pears a day ahead, then assemble and bake just before serving so the pastry stays crisp.
What if my caramel seizes?
Keep stirring over the heat. As the butter and sugar warm through they will come back together into a smooth toffee color.
Do I have to flambe the brandy?
No. You can simply simmer it for a few seconds to cook off the alcohol without lighting it.
Why did my pastry get soggy?
Too much liquid in the pan is usually the cause. Pour off excess juices after the first 15 minutes of baking.

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