Pear Tarte Tatin


(as we discovered in our session, the pears are delicious without the pastry as well!)

This recipe is equally delicious with apples.


4 tbsp. butter

½ cup white sugar

2 or 3 pods of cardamom

1 tsp. Kosher salt

4 or 5 pears, peeled, cored and cut in half

1 sheet of frozen butter puff pastry

Cast iron frying pan or other heavy frying pan


Preheat oven to 400 degrees.

In frying pan, melt butter over medium-high heat.

When butter is frothy, sprinkle sugar over the surface of the pan as evenly as you can, keeping it away from the sides of the pan.

Sugar will begin to melt and this is the time to add the cardamom pods.

When the sugar is melted, brown and bubbling, carefully place the pears in cut side down. Reduce the heat a little and allow the pears to caramelize.

Turn the pears over with tongs, and arrange in circles in the pan.

Remove from the heat for a few minutes.

Dust the counter with flour and roll out the puff pastry a little larger than the frying pan.

Lay the sheet of pasty over the pears and carefully tuck the sides of the pastry down around the pears.

Bake in a hot oven for about 20 to 25 minutes or until the crust is puffed and golden brown.

Remove from oven.

Using a large plate or platter, place it upside down over the top of the frying pan.

Using oven mitts, carefully turn the pan and platter over.

There are several excellent videos on the internet to demonstrate this operation if you are nervous about it.

You can find one on The recipe is slightly different, but the method is the same.