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Maple-Pear Tarte Tatin

Rated as 3.8 out of 5 Stars
170

"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!"
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Ingredients

50 m servings 329
Original recipe yields 8 servings (1 9-inch tart)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
  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.
  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.
  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.
  6. Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 329 calories; 17.6 42.4 2.6 15 122 Full nutrition

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Reviews

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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 ...

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

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 ti...

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.