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Classic Pear Tarte Tatin Recipe with Caramelized Cinnamon Pears

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This Pear Tarte Tatin is a delightful French-style caramelized upside-down tart featuring ripe pears cooked in a buttery caramel sauce and baked under a flaky pie dough crust for a perfect balance of sweet and spice.

Ingredients

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Ingredients

  • 4–5 ripe firm pears (Note 1)
  • Juice of one lemon (or produce protector)
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pie dough

Instructions

  1. Preheat: Preheat the oven to 400°F (200°C).
  2. Prepare Pears: Peel and core the pears. Quarter them, but leave one half of the pear for the center. Sprinkle some lemon juice, or produce protector to prevent the pears from browning.
  3. Melt: In an oven-safe 10-inch skillet, melt the butter on medium heat.
  4. Brown: Add the sugars and cook until the mixture bubbles and turns slightly brown.
  5. Arrange: Place the reserved pear half in the middle of the pan. And arrange the pear quarters around the half pear cut side up.
  6. Cook: Cook the pears uncovered until the butter mixture is caramelized and turned deep brown color, 15-20 minutes.
  7. Roll: Roll the pie dough into 10-inch circle.
  8. Season: Sprinkle ground cinnamon and ground nutmeg over the pears.
  9. Transfer: Remove the skillet from the heat and place it on the baking sheet.
  10. Cover: Cover the pears with pie crust. Tuck in the edges, using a spatula, if necessary.
  11. Bake: Bake for 30 minutes, or until the crust is nicely browned.
  12. Pour: Cover the pie with a lid and very carefully tilt the skillet slightly to pour the sauce into a small bowl. Be very careful not to burn yourself.
  13. Flip: Place 9-inch pie dish over the skillet and quickly flip the pie over. When you flip, make sure to put oven mitts on and flip AWAY from yourself.
  14. Cool: Cool to room temperature before serving. If desired, serve with homemade whipped cream, or vanilla ice cream.

Notes

  • Note 1: Use ripe but firm pears for best texture and flavor.
  • Be very careful when pouring the caramel sauce and flipping the pie as it will be hot.
  • Serve cooled to room temperature and optionally with whipped cream or vanilla ice cream.

Find it online: https://yumfoodusa.com/classic-pear-tarte-tatin-recipe-with-caramelized-cinnamon-pears/