Indulge in the luxurious simplicity of the Upside-Down Pear Tatin, a delightful twist on the classic French tart. This recipe pairs the gentle sweetness of pears with the deep, rich flavors of caramel, all topped with a flaky, buttery crust. Perfect for those who appreciate the elegance of a beautifully crafted dessert, this tatin combines both sophistication and rustic charm.
Why You’ll Love This: The Upside-Down Pear Tatin is not just a treat for the palate but also a feast for the eyes. The caramelized pears provide a beautiful arrangement that’s as visually appealing as it is delicious. The crust, with its perfect golden hue and flaky texture, complements the soft and sweet pears. This dessert strikes the right balance between sweet and savory, making it an unforgettable end to any meal.
Perfect Occasion: This Pear Tatin is ideal for dinner parties or family gatherings where you want to impress. It’s also perfect as a special weekend treat or for celebrating seasonal events, particularly in the fall when pears are at their peak. Serve this at any occasion where elegance and indulgence are desired.
Decoration Tips: To enhance the visual appeal of this tatin:
- Serve the tart on a rustic wooden board for a charming presentation.
- Add a dollop of whipped cream or a scoop of vanilla ice cream just before serving to add a creamy contrast.
- A sprinkle of powdered sugar or a drizzle of honey over the top can add an extra touch of sweetness.
- Garnish with fresh mint leaves for a pop of color and a fresh aroma.
Ingredients:
- For the Caramelized Pear Layer:
- 3 pears, peeled and cored
- Juice of 1 lemon
- 175 grams of sugar
- 60 grams of butter
- 1/4 teaspoon of salt
- For the Crust:
- 175 grams of butter, cold and cubed
- 250 grams of flour
- 6 tablespoons of ice-cold water
- A pinch of salt
- Prepare the Pears:
- Slice the pears and toss them with lemon juice to prevent browning.
- Caramelize:
- In a 22 cm diameter skillet over medium heat, add sugar. Let it melt without stirring until it turns amber. Then add the butter and salt, mixing until smooth.
- Place pears core side up in the caramel. Lower the heat and cook for 10 minutes.
- Prepare the Crust:
- Preheat your oven to 170°C.
- In a bowl, mix flour and a pinch of salt. Add cubed butter and blend until the mixture resembles coarse crumbs. Gradually add ice-cold water, pressing the dough together lightly.
- Roll out the dough between parchment paper to the skillet’s diameter. Place in the freezer for 10 minutes.
- Assemble and Bake:
- Cover the pears with the dough, making a small cross in the center to allow steam to escape.
- Bake for 35 minutes until the crust is golden.
- Finish:
- Let the tart cool slightly before inverting it onto a plate to serve warm.
Enjoy this beautifully crafted dessert that blends the sweetness of pears with the richness of caramel and a perfectly flaky crust!
