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!

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • 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.

  • 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.

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

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

  • 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

329 calories; protein 2.6g; carbohydrates 42.4g; fat 17.6g; cholesterol 15.3mg; sodium 121.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(3)

Most helpful critical review

Rating: 3 stars
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
(3)
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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
(3)
Rating: 4 stars
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
(3)
Rating: 5 stars
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
(1)
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Rating: 4 stars
12/25/2016
No ans yes Read More
Rating: 5 stars
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
Rating: 5 stars
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
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Rating: 3 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
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