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Pear Tarte Tatin

Pear Tarte Tatin-2

Cook Time: 50 Minutes

Total Time: 1 hour 20 Minutes

Yield: 8-12 slices

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Pear Tarte Tatin-2

Ingredients

  • 1 single pie crust
  • 3-4 fresh pears, peeled and cut into 1/4” slices
  • 3 ½ Tbsp. unsalted butter
  • ½ C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Cinnamon
  • ¼ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. Spice Islands® Ground Allspice

Directions

  1. Preheat oven to 350°F
  2. In a 10” oven safe skillet, melt butter over med-low heat; add the sugar and cook, stirring frequently, until the mixture turns a deep amber color; remove from heat.
  3. Stir in the vanilla, cinnamon, nutmeg, and allspice.
  4. Carefully, place the pear slices in the skillet, core side down, packing them as closely together as possible.
  5. Roll out the pie crust to an 11” circle and place on top of the pears, tucking in the edges. Use a sharp knife to cut 3-5 vent slots in the top of the pie crust.
  6. Bake until the crust is golden brown, about 45-50 minutes; remove from oven and allow to cool for 10-15 minutes.
  7. Run a sharp knife around the edges of the pan then invert the tarte onto a serving platter (use caution – the filling will still be hot).
  8. Cool slightly before serving; top with whipped cream or ice cream if desired.

Pear Tarte Tatin

Pear Tarte Tatin-2

Cook Time: 50 Minutes

Total Time: 1 hour 20 Minutes

Yield: 8-12 slices

Ingredients

  • 1 single pie crust
  • 3-4 fresh pears, peeled and cut into 1/4” slices
  • 3 ½ Tbsp. unsalted butter
  • ½ C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Cinnamon
  • ¼ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. Spice Islands® Ground Allspice

Directions

  1. Preheat oven to 350°F
  2. In a 10” oven safe skillet, melt butter over med-low heat; add the sugar and cook, stirring frequently, until the mixture turns a deep amber color; remove from heat.
  3. Stir in the vanilla, cinnamon, nutmeg, and allspice.
  4. Carefully, place the pear slices in the skillet, core side down, packing them as closely together as possible.
  5. Roll out the pie crust to an 11” circle and place on top of the pears, tucking in the edges. Use a sharp knife to cut 3-5 vent slots in the top of the pie crust.
  6. Bake until the crust is golden brown, about 45-50 minutes; remove from oven and allow to cool for 10-15 minutes.
  7. Run a sharp knife around the edges of the pan then invert the tarte onto a serving platter (use caution – the filling will still be hot).
  8. Cool slightly before serving; top with whipped cream or ice cream if desired.

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