Pear Tarte Tatin | Recipe with puff pastry

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lighter; homemade crust can reduce costs.

Roll chilled puff pastry and cut it into a circle shape, slightly larger than the diameter of the pan.

Sprinkle the kitchen countertop and puff pastry with flour to prevent sticking.

Fold leftover puff pastry to maintain layering for future use.

Punch the dough with a fork and place it on a plate, then refrigerate until ready to use.

Preheat the oven to 200°C (430°F).

Wash, peel, core, and cut the pears into four slices each.

Sprinkle the pear slices with about 1 teaspoon of lemon juice to prevent browning.

Heat a cast iron pan and add butter.

Add about 1 teaspoon of ground cardamom and sugar to the pan, stirring slightly to distribute the sugar.

Arrange the pear slices in the pan with the rounded sides down, fanning them out if they are long.

Cook the pears on medium heat for about 5 to 10 minutes until the sugar caramelizes and forms a syrup with the butter and pear juice.

Remove the pan from the stove and cover it with the chilled puff pastry, pressing the sides down to enclose the pears.

Bake in the oven for about 20 to 25 minutes until the dough has puffed and is nicely brown.

Remove the tart from the oven and let it sit in the pan for a few minutes until it stops bubbling.

Place a large plate on top of the pan and flip to remove the tart, adjusting any pear slices that may have moved.

Scrape any leftover caramelized syrup from the pan and pour it over the tart before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens