Maple-Pear Tarte Tatin reimagines the legendary French upside-down apple tart with the elegant sweetness of pears and the rich, caramel-like depth of pure maple syrup. This show-stopping dessert features pears arranged in a cast iron skillet with butter and maple syrup, topped with buttery puff pastry, then baked until the fruit caramelizes into golden perfection before being dramatically inverted to reveal glistening pears atop a crispy pastry crust. Originally created by accident at the Hotel Tatin in France during the 1880s when the Tatin sisters improvised after starting an apple tart upside down, this dessert has become one of the most celebrated French classics, while this maple-pear variation adds North American elegance to the tradition. Each slice delivers tender, caramelized pears swimming in maple-butter sauce beneath a flaky pastry that shatters at the touch of a fork, creating a harmony of textures and flavors that defines dessert perfection.
Serving: 8 people
Cooking Time: 1 hour
Ingredients
For the Caramelized Pears:
- 6-7 medium firm pears (Bosc or Anjou work best)
- 1/2 cup pure maple syrup (preferably dark amber)
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of ground cardamom
- Pinch of salt
- 1 tablespoon fresh lemon juice
For the Pastry:
- 1 sheet frozen puff pastry (about 14 oz), thawed
- Or 1 homemade pie crust
- 1 egg, beaten (for egg wash)
For Serving:
- Vanilla ice cream or whipped cream
- Extra maple syrup for drizzling
- Candied pecans (optional)
- Fresh thyme leaves for garnish
Instructions
Prepare the Pears
Peel pears and cut them in half lengthwise. Use a melon baller or small spoon to scoop out the core and seeds, creating a smooth cavity. Brush cut surfaces with lemon juice to prevent browning. Choose pears that are firm but ripe – too soft and they’ll turn mushy; too hard and they won’t caramelize properly.
Make the Maple Caramel
In a 10-inch cast iron skillet or oven-safe heavy skillet, combine maple syrup, butter, brown sugar, vanilla, cinnamon, cardamom, and salt. Cook over medium heat, stirring until butter melts and sugar dissolves completely. Let the mixture bubble for 2-3 minutes until slightly thickened and aromatic.
Arrange the Pears
Remove skillet from heat. Place one pear half cut-side up in the center of the skillet. Arrange remaining pear halves around it in a circular pattern, fitting them snugly together. They should be packed tightly as they’ll shrink during cooking. Fill any gaps with pear pieces cut to fit.
Initial Caramelization
Return skillet to medium heat and cook pears for 15-20 minutes without disturbing them. The maple syrup will bubble around the pears, slowly caramelizing and reducing. Occasionally spoon the bubbling syrup over the pears to baste them.
Prepare the Pastry
While pears cook, roll out puff pastry on a lightly floured surface into a circle about 12 inches in diameter, slightly larger than your skillet. If using homemade pie crust, roll to the same size. The pastry should be about 1/8 inch thick.
Check Pear Tenderness
After 15-20 minutes, pears should be tender when pierced with a knife and the syrup should be thick and glossy. If syrup seems thin, increase heat slightly and cook a few minutes longer until it reaches a caramel-like consistency.
Top with Pastry
Carefully drape the pastry circle over the pears, tucking the edges down around the fruit between the pears and skillet sides. The pastry will shrink slightly during baking, so tuck it in well. Prick the pastry several times with a fork to allow steam to escape.
Bake to Golden Perfection
Transfer skillet to a preheated 400°F oven. Bake for 25-30 minutes until pastry is deep golden brown and puffed. The edges should be crispy and the top should be beautifully bronzed.
Cool Briefly
Remove from oven and let cool for 5 minutes only. This brief cooling allows the caramel to set slightly without becoming too hard. Don’t let it cool completely or the caramel will stick to the pan.
The Dramatic Flip
Place a large serving plate or platter upside down over the skillet. Using oven mitts and working quickly but carefully, invert the skillet and plate together in one confident motion. Lift the skillet away to reveal the glistening, caramelized pears.
Adjust and Serve
If any pears stick to the skillet, carefully remove them with a spatula and place them back in position on the tart. Drizzle any remaining caramel from the skillet over the tart. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Nutritional Information
Per slice (based on 8 slices):
- Calories: 315
- Protein: 3g
- Carbohydrates: 48g
- Fat: 14g
- Fiber: 4g
- Sodium: 95mg
- Vitamin C: 8% daily value
- Potassium: 180mg
- Calcium: 4% daily value
Helpful Tips
Pear Selection: Choose firm pears that hold their shape when cooked. Bosc pears are ideal with their firm texture and sweet flavor. Anjou and Bartlett work well too. Avoid overripe pears that will turn mushy.
Maple Syrup Quality: Use real, pure maple syrup, not pancake syrup or maple-flavored syrup. Dark amber (formerly Grade B) has more robust flavor perfect for baking. The quality dramatically affects the final taste.
Cast Iron Advantage: Cast iron retains and distributes heat evenly, creating superior caramelization. If you don’t have cast iron, use any oven-safe heavy skillet. Avoid non-stick pans which don’t caramelize as well.
Pastry Options: Store-bought puff pastry is convenient and creates impressive layers. Homemade pie crust works beautifully for a more rustic, buttery result. Both should be cold when applied to hot fruit.
Timing the Flip: The 5-minute cooling window is crucial. Too soon and the caramel is too liquid and runs everywhere; too long and it hardens and the tart sticks. Set a timer for this critical step.
Preventing Sticking: Ensure the caramel is thick and glossy before adding pastry. Thin, watery caramel can seep into pastry and cause sticking. If nervous, line the skillet with parchment before arranging pears.
Make-Ahead Strategy: You can arrange pears in the caramel and refrigerate for up to 6 hours. Bring to room temperature before topping with pastry and baking.
Serving Temperature: Tarte Tatin is delicious warm, at room temperature, or even slightly chilled. Many prefer it warm with cold ice cream creating temperature and texture contrast.
Storage Guidelines: Store leftover tart covered at room temperature for 1 day or refrigerated for up to 3 days. Reheat individual slices in a 350°F oven for 5-7 minutes to restore crispiness.
Impressive Presentation: For a stunning finish, brush the warm tart with additional maple syrup to create a glossy sheen. Garnish with fresh thyme leaves and candied pecans for restaurant-quality presentation.
