Oh, friends, let me tell you about this Maple Pear Tarte Tatin Recipe! It’s the dessert I make when I want to impress, but don’t want to spend hours in the kitchen. Seriously, it looks and tastes like something you’d get in a fancy bakery, but it’s surprisingly simple to pull together. Think of it as the sophisticated cousin of Apple Pie, but with a caramel-y maple twist that just screams autumn. It’s one of those desserts that fills your kitchen with the most intoxicating aroma. The sweet pears, the warm maple, it’s just… *chef’s kiss*. I always make this when the first leaves start to change, and it never fails to bring a little bit of sunshine to even the grayest days.
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What is Maple Pear Tarte Tatin?
Alright, so what *is* a Maple Pear Tarte Tatin, anyway? Well, at its heart, it’s an upside-down tart. “Tarte Tatin” simply means “upside-down tart” in French. Traditionally, it’s made with apples, but I’ve swapped them out for juicy pears and added a generous dose of maple syrup. Think of it as a caramelized pear delight, baked under a buttery pastry crust. It’s essentially cooking the fruit in a caramelized sugar base and then covering it with pastry before baking. After baking, you carefully flip it over, revealing a gorgeous, glistening, caramelized pear topping. It sounds fancy, I know, but trust me, it’s way easier than making a perfectly layered cake!
Why you’ll love this recipe?
Where do I even begin? First and foremost, the flavor is out of this world. You get the sweetness of the pears, the rich warmth of the maple syrup, and that delightful hint of buttery pastry. It’s a symphony of flavors that dance on your tongue! What I love most about this recipe is how easy it is. Honestly, it takes very little active cooking time. It’s perfect for those weeknights when you want something special, but you don’t have the energy to spend hours in the kitchen. Plus, it’s incredibly cost-effective. Pears are often cheaper than apples, and you probably have most of the other ingredients in your pantry already.
Another thing is the versatility! You can serve this warm with a scoop of vanilla Ice Cream for dessert, or you can enjoy a slice with your morning coffee. I even snuck a piece for breakfast this morning! (Don’t tell anyone.) I think it beats an apple tart, because the pears have a smoother, less acidic flavour that plays beautifully with the maple. My family, who usually just expect cookies or brownies, were completely blown away the first time I made this. It was gone in minutes!
How do I make Maple Pear Tarte Tatin?
Quick Overview
Making this Maple Pear Tarte Tatin might seem intimidating, but I promise it’s not! You’ll start by caramelizing the maple syrup and butter in an oven-safe skillet. Then, you’ll arrange sliced pears over the caramel and top it all off with a sheet of Puff Pastry. Pop it in the oven until golden brown, let it cool slightly, and then carefully flip it onto a serving plate. The secret to success is not overcooking the caramel and using a good quality puff pastry. Seriously, this recipe is almost foolproof, and the results are simply stunning.
Ingredients
For the Caramel:
- 12 cup (1 stick) unsalted butter.
- 34 cup pure maple syrup. 3 tbsp
- What is a pinch of sea salt?
Is maple syrup the same as fake maple? Why don’t you skip the sea salt? It really enhances the sweetness.
For the Pears:
- 4 medium pears (such as Bosc or Anjou), peeled, cored and sliced.
- 1 tablespoon lemon juice. 1 teaspoon lime juice, 1
(I find that Bosc or Anjou pears work best because they hold their shape well during baking.) Toss them with lemon juice to prevent browning.)
For the Pastry: A Recipe for
- 1 sheet (14.1 oz) frozen puff pastry, thawed.
(I always use store-bought puff pastry. It saves so much time, and honestly, it works great.) Is it safe to thaw food?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Place a rack in the center of the oven. Now, this is important: use an oven-safe skillet, preferably cast iron, about 9-10 inches in diameter. Make sure it is really oven safe and can withstand the heat! If you don’t have a cast iron skillet, you can use a regular oven-safe skillet. Just be sure it’s not non-stick, as the high heat can damage the coating.
Step 2: Make the Caramel
In your oven-safe skillet, melt the butter over medium heat on the stovetop. Set aside. Once melted, stir in the maple syrup and add a pinch of Sea Salt. Bring the mixture to a simmer, stirring constantly, until it starts to thicken slightly. This usually takes about 5-7 minutes. Be careful not to let it burn! Why do you want a golden caramel?
Step 3: Arrange the Pears
Remove the skillet from the heat. Arrange the sliced pears in a circular pattern over the caramel. Start from the center and work your way outwards, overlapping the slices slightly. Pack them in tightly! When baking, you want to make sure you have a nice, even layer.
Step 4: Top with Pastry
On a lightly floured surface, gently unfold the Puff Pastry. Roll it out slightly to fit the skillet, if needed. Carefully place the pastry over the pears, tucking the edges down around the inside of the skillet. Don’t worry if it’s not perfect, it will still taste amazing!
Step 5: Bake
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown. Brown and puffed. What happens if the caramel is bubbling around the edges? Every oven is different, so you might need to adjust the baking time slightly.
Step 6: Cool & Invert
Remove the skillet from the oven and let it cool for about 10-15 minutes. This is important! If you try to invert it while it’s too hot, the caramel will be too runny, and the pears will slide around. Once it’s slightly cooled, place a serving plate over the skillet and carefully invert the tart. Be careful, as the skillet will still be hot! Give it a little tap on the bottom to release any stuck pears.
Step 7: Slice & Serve
Slice the Maple Pear Tarte Tatin into wedges and serve warm. What’s better, a scoop of vanilla ice cream? Dollop of whipped cream. What are some good ways to add maple syrup to a dish?
What is the best way to serve it?
Maple Pear Tarte Tatin is fantastic on its own, but there are so many ways to enjoy it!For Breakfast:Pair it with a strong cup of black coffee or latte. The sweetness of tart is the perfect complement to the bitterness of coffee. I like to serve it on a white plate to really let the colors of the pears and caramel shine.For Brunch:Serve it alongside a selection of cheeses and fruits. What are some good recipes for mimosas?As Dessert:A scoop of vanilla bean ice cream or freshly whipped cream is a classic pairing. For a more sophisticated touch, try serving it with another glass of dessert wine, like an ice-cold margarita.For Cozy Snacks:Sometimes, I just want a little something sweet in the afternoon. A slice of this tart, warmed up in the microwave, with a cup of herbal tea is the perfect comfort. My grandmother always made a similar tart with apples, and the smell of it always reminds me. What are some of the best photos of her cozy kitchen
How do I make a Maple Pear Tarte Tatin?
How do I take my Maple Pear Tarte to the next level? What are some of the best tips I have learned over the years?
Pear Selection: What Choose pears that are firm but ripe. Bosc or Anjou pears work best because they hold their shape well during baking. Avoid pears that are too soft, as they will become mushy.
Caramel Consist Keep a close eye on the caramel while it’s cooking. You want it to be a beautiful golden brown color, not too dark or burnt. If it starts to burn, remove the skillet from the heat immediately.
Pastry Placement:Don’t worry if the pastry isn’T perfectly round or it tears a little. Just gently tuck the edges down around the inside of the skillet. It will still taste amazing!
Maple Syrup: What is yourIs maple syrup better than pancake syrup? I usually use Grade A Dark Amber syrup, as it has a more intense maple flavor.
Inverting the Tart: This is the trickiest part! Make sure the tart has cooled slightly before inverting it, but not too much, or the caramel will harden. Use oven mitts to protect your hands, and be prepared for a little bit of caramel to spill out.
Spice It Up: For an extra layer of flavor, add a pinch of cinnamon, nutmeg, or cardamom to the caramel. It will add a warm, comforting touch to the tart. I once added a tiny bit of ginger by accident (I was distracted by the phone!) and it was amazing. I’ve been adding it deliberately ever since. It’s all about experimenting!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare at my house!), here’s how to store and reheat your Maple Pear Tarte Tatin:
Room Temperature: You can store it at room temperature for up to 2 days, but make sure to cover it loosely with plastic wrap to prevent it from drying out.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to 4 days. Store it in an airtight container to maintain its quality. The pastry might soften a bit in the fridge, but it will still taste delicious.
Freezer Instructions: To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat, you can warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for about 30 seconds. Just be careful not to overheat it, or the pastry will become soggy.
Frequently Asked Questions
Final Thoughts
This Maple Pear Tarte Tatin Recipe is more than just a dessert; it’s a celebration of flavors and a testament to the fact that delicious food doesn’t have to be complicated. The warm, caramelized pears, the rich maple syrup, and the flaky pastry create a symphony of textures and tastes that will leave you wanting more. It’s the perfect way to impress your friends and family without spending hours in the kitchen. If you enjoyed this recipe, you might also like my Apple Crumble Pie or my Spiced Pumpkin Cake. They’re both equally delicious and easy to make! Happy baking, everyone! I can’t wait to hear how yours turns out. Leave a comment below and let me know if you try it!
How to Make a Perfect Maple Pear Tarte Tatin: 5 Key Steps
Ingredients
Main Ingredients
- 1 package puff pastry frozen, thawed
- 0.5 cup unsalted butter
- 0.75 cup brown sugar light, packed
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 0.5 cup maple syrup pure
- 6 large pears peeled, cored, and quartered
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Roll out the puff pastry to about 1/8 inch thick on a floured surface. Cut into a 10-inch circle. Chill in fridge.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add brown sugar, cinnamon, and nutmeg, stirring until smooth. Add maple syrup, simmer for 1–2 minutes to thicken slightly.
- Arrange the pear quarters in the skillet in a circular pattern, with cut sides up. Cook on medium-low heat for 10 minutes, basting pears with caramel.
- Cover pears with pastry, tucking edges into skillet. Bake for 30–35 minutes until golden brown.
- Let cool for 5–10 minutes. Invert onto serving plate, adjusting any pears that stick. Serve warm.
