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Pear & Walnut Tarte Tatin

Pear & Walnut Tarte Tatin

5
(1)

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.

serves 10 people

Ingredients

cost per recipe: $6.45

The price is determined by the national average.

  • 1

    teaspoon ground cinnamon

  • 8

    tablespoons sugar

  • 6

    firm, ripe medium D'Anjou pear, peeled, cut in half and cored

  • 3

    tablespoons lemon juice

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 2

    tablespoons water

  • 1

    dash salt

  • 1/4

    cup (1/2 stick) butter, cut up

  • 1/2

    cup coarsely chopped walnuts

view nutrition info

How to Make It

Heat the oven to 375°F.  Stir the cinnamon and 2 tablespoons sugar in a small bowl. 
Place the pear halves into a large bowl.  Add the lemon juice and toss to coat.  Add the cinnamon-sugar and toss to coat.
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.
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.
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.
Cook the pears over medium heat for 10 minutes or until tender.  Do not stir.  Remove the skillet from the heat.
Place the pastry circle over the pear halves, pressing down slightly and tucking the edge in around the inside of the skillet. 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.
Step 1

Heat the oven to 375°F.  Stir the cinnamon and 2 tablespoons sugar in a small bowl. 

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Cook the pears over medium heat for 10 minutes or until tender.  Do not stir.  Remove the skillet from the heat.

Step 7

Place the pastry circle over the pear halves, pressing down slightly and tucking the edge in around the inside of the skillet.

Step 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.

Recipe Tips

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

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(1)
  • JENNY S.

    October 20, 2010

    Pear & Walnut Tarte Tatin

    I added cream cheese before the apricot preserves. it turned out elegant and delicious I served for breakfast …WE LOVED THE PINWHEELS…. THANK YOU?

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