This traditional pear tarte Tatin recipe is accented with the tiniest amount of a secret ingredient: lemon zest. More obvious, but equally enhancing in flavor, is a good dash of warming nutmeg. Add a scoop of vanilla ice cream or Chantilly cream to the dessert for a rich after-dinner treat.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 sheet frozen puff pastry
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 2 pounds (about 6 medium) firm-ripe pears, cored and peeled
- 1/4 teaspoon fresh lemon zest
- 1/4 teaspoon freshly grated nutmeg
Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
Melt the butter in a 10-inch ovenproof skillet. Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue. Remove the skillet from the heat, stir in the honey, and set it aside.
Preheat the oven to 400F. Cut the pears lengthwise into 1/3-inch slices. Toss the pear slices gently, but thoroughly, with the lemon zest and nutmeg. Arrange the pears in a single layer in the hot caramel and honey in the skillet.
Return the skillet to the stovetop and cook the pears over medium heat for 10 minutes, until the pears start to turn tender. Remove the skillet from the heat and drape the pastry over the spiced pears, fitting the overhang down between the fruit and the sides of the skillet. Bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tarte Tatin in the skillet for 30 minutes before inverting it onto a serving platter.
This pear tarte Tatin recipe makes 8 servings.