Fresh pear tarte tatin

Fresh pear tarte tatin



Pastry base

  • 300g flour
  • 3 tbsp caster sugar
  • 175g butter, cubed
  • 2 egg yolks
  • extra butter for greasing your tin

Pear filling

  • 60g butter
  • 4 tbsp caster sugar
  • 3 fresh pears, cored, peeled and quartered


Grease a 30cm round cake tin very well with melted butter. Pop into the freezer until it’s time to assemble the tart.

Melt the butter and sugar together over a medium heat.  Add the pears and cook until tender. Set aside to cool.

Process the flour, caster sugar, butter, and egg yolks in food processor until they form a ball and are completely combined. Form into a flat disk, wrap in cling film and refrigerate for 30 minutes until well chilled.

Preheat oven to 190°C or 170°C fan-forced.

Take your cake tin out of the freezer. Layer the pears in a neat pattern, curved side down. Set the syrup aside for a minute.

Roll out your pastry until it’s an inch larger than your tin. It doesn’t have to be a perfect shape, just rough and ready.
Pour the syrup from the pears into the tin.

Now cover the pears with the pastry, as though you were putting a blanket on them and tucking them in.  You need to tuck the excess pastry in around the pears for a neat finish.

Bake for 35 minutes. Remove from oven and leave to cool for 5 minutes.

Place a plate on top of the tin and carefully turn the tin over to get the tart out of the tin.  Be careful because it’s hot!  Do this quickly and confidently.

Cut into slices and serve with cream, ice cream, yoghurt or mascarpone.

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Serving Suggestions


  • The pastry base turns sponge-y and cake-y when you cook this, soaking up the pear juices with delicious results.
  • You can serve this with cream or ice cream, but I really like it with a big spoonful of sheep’s milk yoghurt or mascarpone.
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder.

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