Easy Maple Pear Tarte Tatin
Buttery puff pastry tops tender pears in a glossy maple caramel. Flip it out for a showstopping, fuss-free dessert.
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Servings:
Ingredients
Main Ingredients
- 2 lb ripe pears, peeled and halved choose firm pears like Bosc or Anjou
- 0.5 cup pure maple syrup
- 2 tbsp packed brown sugar
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 14 oz puff pastry thawed
- 1 tbsp all-purpose flour for dusting
Instructions
Preparation Steps
- Heat oven to 400°F. Use a 10-inch oven-safe skillet.
- Peel, halve, and core the pears. Pat the cut sides dry.
- Melt butter with maple syrup and brown sugar in the skillet over medium heat. Simmer until glossy and slightly thick, 3–4 minutes.
- Stir in lemon juice, vanilla, cinnamon, and salt. Reduce heat to medium-low.
- Nestle pears cut-side up into the caramel. Spoon sauce over and cook until just tender at the edges, 8–10 minutes.
- Lightly flour your surface. Roll the puff pastry into a round slightly larger than the skillet.
- Lay pastry over the pears. Tuck edges down around the fruit and cut a few small vents.
- Bake until the pastry is deep golden and the caramel bubbles at the edges, 25–30 minutes.
- Cool 5 minutes. Invert onto a plate, letting the caramel coat the pears. Slice and serve warm.
Notes
Try a pinch of ground cardamom or a splash of bourbon with the vanilla for a cozy twist. Serve with vanilla ice cream or a dollop of crème fraîche. Leftovers keep in the fridge up to 2 days; rewarm at 300°F until the pastry crisps again.
This recipe is an original creation inspired by classic Easy Maple Pear Tarte Tatin flavors. All ingredient ratios and instructions are independently developed.