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Maple-Pear Tarte Tatin

Rated as 4 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

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

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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 ...

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...

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

Added a splash of good Kentucky Bourbon to the sauce and cooked it in the oven about 7 minutes longer until the crust was a golden brown.....,,yum!! Everyone loved it.

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.