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My review
Maple-Pear Tarte Tatin
168
WestCoastMom
"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 329Original recipe yields 8 servings (1 9-inch tart)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
10/8/2018
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 ti...
Most helpful critical review
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 ...
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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 ...
10/8/2018
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 ti...
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!
1/3/2019
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...
11/15/2018
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.
1/7/2018
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.