This is a twist on the classic tarte tatin, which traditionally only uses apples to make the inverted dessert. Make sure the pears are ripe but firm, as they must withstand the same amount of cooking as the apples. I also like to choose fruit that is similar in texture, so I went with gala apples and bosc pears but most “baking” varieties of either will do. Depending on the size of your fruit, you many need 2 or 3 of each to fit in the bottom of your pan. I like to pre-plan where the fruit will go as I slice it, so I don’t freak out when I’m trying to position them in the hot caramel. Also, I certainly won’t stop you from making your own puff pastry, but using store-bought cuts time in the kitchen down significantly.

A quick tip for those who fear the flip of the pan: if the caramel at the bottom looks fairly liquid even after resting, it’s safe to assume it is and will spill all over the place. Sometimes fruit gives off more juice than expected! I suggest tilting the pan and pouring out most of it into a small bowl. Or even better, using a baster to suck it out and reserve. Then after flipping, you can either drizzle the juice back over the tart while whole or when sliced. The sweetness of this dessert is complemented nicely by a dollop of crème fraiche or unsweetened whipped cream.

Makes one 10-inch tart, serves 8


  • 1 sheet (245 grams) frozen puff pastry, thawed
  • 2 to 3 firm apples
  • 2 to 3 firm, ripe pears
  • 2 tablespoons lemon juice
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (59 grams) water
  • 4 tablespoons (56 grams) cold unsalted butter


Make the Tarte Tatin:

  1. Preheat the oven to 400°F.
  2. On a lightly floured work surface, roll out the puff pastry and with a pairing knife, cut an 11-inch circle. Dock the pastry all over with a fork, transfer to a baking sheet and refrigerate until ready to use.
  3. Peel, core and slice the fruit in half and add to a large mixing bowl with the lemon juice, cinnamon and ginger. Toss to coat the fruit and set aside.
  4. Place a 10-inch ovenproof sauté pan over medium heat and add the sugar and water, mixing to combine. Cook, swirling the pan occasionally over the heat to allow even heat until the mixture turns amber, about 5 minutes. Immediately add the butter and stir until it is melted and combined.
  5. Arrange the fruit, cut side up and close together, in the pan and transfer to the oven to bake for 15 minutes.
  6. Carefully remove the pan from the oven and lay the pastry on top of the fruit, tucking it around the edges. Bake for another 30-35 minutes or until the crust is golden brown. Remove from the oven and let stand at room temperature for about 30 minutes to allow the tart to cool and for the syrup to thicken slightly.
  7. When ready to serve, place a large serving plate upside down on the top of the pan and quickly invert the tart onto the plate. Adjust the fruit positioning if necessary, cut into wedges with a serrated knife, and serve immediately.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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