Maple-Pear Tarte Tatin

Name: Maple-Pear Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 1 9-inch tart
Ingredients: ½ (17.3 ounce) package frozen puff pastry, thawed; ¼ cup butter; ⅓ cup brown sugar; ¼ teaspoon ground cinnamon; 1 pinch ground nutmeg; ¼ cup maple syrup; 4 firm pears - peeled, cored, and halved, or more as needed

Rating: 4.33 stars

12 Ratings
11 Reviews
6 Photos

Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!

By WestCoastMom

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

5 mins

total:

50 mins

Servings:

Yield:

1 9-inch tart

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

½ (17.3 ounce) package frozen puff pastry, thawed
¼ cup butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup maple syrup
4 firm pears - peeled, cored, and halved, or more as needed

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 2

Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
Step 3

Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
Step 4

Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
Step 5

Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
Step 6

Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
Step 7

Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

Nutrition Facts

Per Serving:

329 calories; protein 2.6g; carbohydrates 42.4g; fat 17.6g; cholesterol 15.3mg; sodium 121.5mg. Full Nutrition

Reviews (11)

Most helpful positive review

overlytiredmom

10/09/2018

I made the recipe as written, but also added a splash of bourbon to the sauce. Puff pastry tends to always be a little chewy (I use it in other recipes such as chicken pot pie), so maybe next time I might try another option, like phyllo. To previous reviewers who end up with soggy dough: Make sure the pastry is on top of the pears while baking, and make sure the dough is thoroughly baked before pulling the tart out of the oven and flipping it over. Read More

Helpful

(3)

Most helpful critical review

Carolina

10/21/2016

The pears with the sauce tasted wonderful but the crust turned out heavy and soggy. If I make it again I will just use the pears in the sauce simmered on the stove. Or? Could it be made as a tart instead with the crust pre-baked a bit so the juice doesn't make it soggy and put the simmered pears and sauce on top to finish baking? Read More

Helpful

(3)

12 Ratings

5 star values: 7
4 star values: 2
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carolina

10/21/2016

Helpful

(3)

overlytiredmom

10/09/2018

Helpful

(3)

pato

11/26/2016

A hit! The caramel turned to a toffee consistency in the oven. After some resting time toffee melted with the pear juice delicious! Read More

Helpful

(1)

Ginette Vallee

12/25/2016

No ans yes Read More

Emily

07/11/2020

My husband took this out of the oven, flipped it, and started to eat it. He declares it delicious. Simple to make n very tasty!! Read More

Ossie

09/30/2020

I followed the recipe , I drained most of the juice out of the skillet before baking. I took the pastry out and put on a plate right side up and put the remaining juice around the plate. I kept it right side up so the pastry would not get soggy. Thanks for the great recipe! Read More

Mary Jo Tietge

01/07/2018

Very tasty. There was too much juice most of which I could remove. But the puff pastry crust was tough. If I try it again I will poach the pears and serve over separately baked puff pastry. Read More

Erin McCarthy Speak

01/03/2019

I would definitely make this again. I made this for Christmas with my Husband's family and they loved it! I added a splash of ginger brandy to the sauce and cooked the sauce a little longer to let it thicken. YUM! Read More

Cindy L

09/03/2019

I made it just as written and it was excellent! I pears were extra firm, which I was worried about but it turned out great. Will for sure make again. Read More

More Reviews

Back to Maple-Pear Tarte Tatin

All Reviews for Maple-Pear Tarte Tatin

- of Reviews

Maple-Pear Tarte Tatin

Servings Per Recipe: 8
Calories: 329.3

% Daily Value *

protein: 5 %

carbohydrates: 14 %

dietary fiber: 12 %

sugars:

fat: 27 %

saturated fat: 33 %

cholesterol: 5 %

vitamin a iu: 4 %

niacin equivalents: 15 %

vitamin c: 6 %

folate: 8 %

calcium: 3 %

iron: 6 %

magnesium: 5 %

potassium: 4 %

sodium: 5 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Maple-Pear Tarte Tatin

1 of 11

All Reviews

Carolina

10/21/2016

Helpful

(3)

overlytiredmom

10/09/2018

Helpful

(3)

pato

11/26/2016

A hit! The caramel turned to a toffee consistency in the oven. After some resting time toffee melted with the pear juice delicious!

Helpful

(1)

Ginette Vallee

12/25/2016

No ans yes

Emily

07/11/2020

My husband took this out of the oven, flipped it, and started to eat it. He declares it delicious. Simple to make n very tasty!!

Ossie

09/30/2020

Mary Jo Tietge

01/07/2018

Very tasty. There was too much juice most of which I could remove. But the puff pastry crust was tough. If I try it again I will poach the pears and serve over separately baked puff pastry.

Erin McCarthy Speak