Pear and apple caramelized tarte tatin
- Preparation 40 min
- Cooking 55 min
- Servings 6
- Freezing I do not suggest
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🍐🍎 Buttery, caramelized and completely decadent
This pear and apple caramelized tarte tatin is pure upside-down comfort. Tender fruit coated in a maple caramel, scented with cinnamon, white beer and dark rum, all sealed under a crisp buttery crust. Nothing complicated here, but every step matters to achieve that glossy, rich, deeply comforting result.
This is the kind of dessert that fills the kitchen with irresistible aromas, gathers everyone around the table and deserves to be served slightly warm, ideally with a scoop of vanilla ice cream. A revisited classic, solid and indulgent, perfect for ending a meal on a high note… or simply eating your life, one forkful at a time.
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🍎 Use ripe but firm fruit
Overripe fruit releases too much liquid and dilutes the caramel, while firm fruit holds its shape after baking.
🔥 Take time to properly reduce the caramel
Reducing the caramel in the pan concentrates flavor and prevents excess liquid when unmolding.
🥃 Flambé confidently but carefully
Flambéing removes harsh alcohol while leaving behind warm, deep rum aromas.
🥧 Don’t panic if the crust looks pale
The crust finishes cooking from contact with the hot caramel and will brown once inverted.
❄️ Perfect for reheating
Warm the tarte in the oven before serving to revive the caramel and aromas.
Ingredients
- 3 tbsp (45 ml) butter
- 2 ripe pears, peeled and cored, halved then thinly sliced
- 2 Royal Gala apples, peeled and cored, halved then thinly sliced
- ¼ cup (60 ml) maple syrup
- 2 pinches ground cinnamon
- ¼ cup (60 ml) white beer, such as Blanche de Chambly from Unibroue, or any white beer
- 2 tbsp (30 ml) brown sugar
- 3 capfuls dark rum (about 1½ oz / 45 ml)
- 20 whole pecans
- 1 round shortcrust pastry, homemade or store-bought
- Vanilla ice cream, optional, for serving
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Preparation
- In a 20 cm (8-inch) ovenproof skillet over medium heat, melt the butter.
- Add the pear and apple slices, maple syrup, cinnamon, beer and brown sugar. Gently stir and cook for 10 to 12 minutes, until the syrup reduces and thickens slightly.
- Add the rum, carefully flambé with a lighter and let it reduce for 1 minute, until the flames die out on their own.
- Add the pecans, stir, remove from the heat and let cool for about 20 minutes. Arrange the fruit nicely in the pan.
- Preheat the oven to 180 °C (350 °F).
- Let the pastry sit at room temperature for 5 minutes, then roll it into a circle slightly larger than the skillet.
- Place the pastry over the fruit, tucking the edges down so the crust fully encloses the filling.
- Bake for 35 to 40 minutes, until the crust is fully cooked and crisp. The pastry may still look pale, which is normal.
- Let rest for 5 minutes, then carefully invert the tarte onto a serving plate.
- Serve warm, with vanilla ice cream if you’re feeling really indulgent.
Yes, but the apple–pear combo adds more sweetness and complexity.
Up to 2 days in the refrigerator, well covered. Reheat before serving.
Yes, with a little extra maple syrup or a splash of apple juice for a non-alcoholic version.
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