Mini Pear Tarte Tatin | TasteToronto
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Mini Pear Tarte Tatin

20 mins Prep Time

24 mins Cook Time

Ingredients

  • 4 Sunspun bartlett pear halves

  • 1/4 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 1/4 vanilla pod or 1/2 teaspoon vanilla extract

  • 1 sheet puff pastry, store bought or homemade

  • 1 egg yolk

Directions

Mini Pear Tarte Tatin

11 Steps

  • Step 1

    Preheat your oven to 375°F (190°C).

  • Step 2

    In a 5.5 inch cast iron skillet sprinkle the granulated sugar evenly. Cook until the sugar begins to caramelize and turn golden brown, about 5-6 minutes. Add the butter and stir well to mix. 

  • Step 3

    Remove the skillet from the heat and carefully arrange the pear halves, cut side down, in the caramel.

  • Step 4

    Place the skillet back on low heat and cook the pears in the caramel for about 10 minutes. Flip the pears and cook for another 10 minutes. Remove from heat and let it cool for a few minutes.

  • Step 5

    While the pears are cooling, roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.

  • Step 6

    Cut a 7 inch round out of the puff pastry. Carefully place the round puff pastry over the caramelized pears in the skillet, tucking the edges around the pears.

  • Step 7

    Using a sharp knife, make a few small slits on the surface of the puff pastry to allow steam to escape during baking.

  • Step 8

    Whisk the egg yolk in a small bowl. Brush the puff pastry with egg yolk. 

  • Step 9

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crisp.

  • Step 10

    Once baked, remove the skillet from the oven and let it cool for just a few minutes. Then, place a serving plate or platter on top of the skillet and carefully invert the tarte tatin onto the plate, allowing the caramelized pears to be on top.

  • Step 11

    Serve the pear tarte tatin warm, optionally accompanied by whipped cream or vanilla ice cream. Enjoy!

Ingredients

  • 4 Sunspun bartlett pear halves

  • 1/4 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 1/4 vanilla pod or 1/2 teaspoon vanilla extract

  • 1 sheet puff pastry, store bought or homemade

  • 1 egg yolk

Tags:

Toronto Recipes

Mini Pear Tarte Tatin

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