Pear and Walnut Tarte Tatin Recipe -
Pear and Walnut Tarte Tatin Recipe

Pear and Walnut Tarte Tatin

Recipe by  

"This delectable caramelized pear tart bakes in a skillet with the crust on top . . . when it's done, invert it, and you've got a tasty and elegant dessert that's surprisingly easy to make."

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Ingredients Edit and Save

Original recipe makes 1 tart Change Servings
  • PREP

    40 mins
  • COOK

    40 mins

    2 hrs 5 mins


  1. Heat the oven to 375 degrees F. Stir the cinnamon and 2 tablespoons sugar in a small bowl.
  2. Place the pear halves into a large bowl. Add the lemon juice and toss to coat. Add the cinnamon-sugar and toss to coat.
  3. Unfold the pastry sheet on a lightly floured surface. Invert a 10-inch heavy, oven-safe skillet over the pastry sheet. Using the skillet as a template, trim the excess pastry to make a rough circle. Prick the pastry circle thoroughly with a fork. Place the pastry circle onto a plate and refrigerate.
  4. Heat the 10-inch heavy, oven-safe skillet over medium-high heat. Pour the water in the center of the skillet. Pour the remaining sugar over the water. Cook for 7 minutes or until the sugar is a deep amber color. Do not stir. Remove the skillet from the heat. Add the salt and butter. Carefully tilt the skillet so that the sugar mixture and butter swirl together until well blended. Let the mixture cool for 2 minutes.
  5. Sprinkle the walnuts in the skillet. Drain the pear halves. Arrange 11 pear halves around the inside edge of the skillet, cut-side up, overlapping slightly, with the tops pointing toward the center. Place the remaining pear half, cut-side up, in the gap in the center of the skillet, trimming to fit, if needed.
  6. Cook the pears over medium heat for 10 minutes or until tender. Do not stir. Remove the skillet from the heat.
  7. Place the pastry circle over the pear halves, pressing down slightly and tucking the edge in around the inside of the skillet.
  8. Bake for 40 minutes or until the pastry is golden brown. Let the tarte tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte tatin onto a serving plate. Serve immediately.
Kitchen-Friendly View


  • Recipe Tips:
  • Cooking Basics: You can use a melon baller to quickly scoop the cores and seeds from the pear halves.

Reviews More Reviews

Dec 27, 2010

For all you out there who think this recipe looks complicated and decide against making it, well your loss! I will let you guys know that I'm always looking for difficult recipes to test my skills, but this recipe was surprisingly easy.Also it turned out beautiful! But instead of 8 tbsp. of sugar i used 8tbsp. of homemade vanilla sugar.And instead of putting walnuts in first i left then out, carmelized them, and then sprinkled on top. Goes great with a scoop of vanilla ice cream or cool whip. Definantly will do recipe again soon! Real crowd pleaser.

Feb 20, 2012

Just finished burning this beyond recognition! Either baking for 40 minutes is not accurate or it was the fact that I used a cast iron skillet? The puff pastry was golden at about 7 minutes so that is not a good indication of when it is done. I wanted to follow the recipe even though it smelled like it was burning at about 20 minutes. The nuts coated in the butter really got the worst of it, the pastry was not burnt. Too bad, I was really looking forward to my first attempt at a pear dessert!


4 Ratings

Dec 22, 2012

I made this for a dinner with friends who consider themselves to be "foodies". It was easy to prepare and they loved it! I actually prepared the pears and sugar at home and then transported the skillet with the puff pastry stored separately to my friends home. I was able to add the puff pastry top and bake it while we ate dinner so we had a freshly baked dessert. It was easy, delicious and a great holiday treat!


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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