Tarte Tatin aux poires

To serve 8 to 10.

This is a pear filled version of the popular Tarte Tatin, an upside-down apple pie. It consists of well caramelized pears and a layer of thin pastry. The pears should remain in huge chunks, making for an honest, rustic tart. The clear glass baking dish allows you to see if any pears are sticking as you turn out the tart.

6 Tbsp of unsalted butter
7 to 8 pears (about 2 1/2 lbs) peeled, quartered and cored
1/2 cup of sugar
1 pâte brisée
1 cup of crème fraîche or sour cream

  • Preheat oven to 425°F.
  • Melt the butter in a deep 12-inch skillet over medium high heat. Stir in the pears and sugar.
  • Cook for about 20 minutes stirring carefully to avoid sticking.
  • Increase the heat to high and cook until the pears are golden brown.
  • Literally pile the pears into an unbuttered round 10 1/2 inch clear glass baking dish.
  • Roll out the pâte brisée slightly larger than the dish.
  • Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish.
  • Place the tart in the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown – about 30 to 40 minutes.
  • Remove the pie from the oven and place a large, flat heatproof serving platter topside down on top of the baking dish. Invert the pan and give the bottom a firm tap to release any pears that may be sticking.
  • Serve warm or at room temperature with some crème fraîche to spoon over the tart.

Tarte aux poires

Pate brisée

1 1/2 cup of flour
1 stick of chilled butter cut into pieces
3 Tbsp of Crisco
1/2 tsp. of salt, pinch of sugar in 1/3 cup of iced water (for sweet dough 1 tsp of sugar, pinch of salt)

  • Place flour, butter and Crisco in a large mixing bowl. Rub flour and Crisco together until it resembles coarse meal.
  • Pour water in flour and blend. All the steps above can be done at once in a food processor.
  • Then do a final blending with the heal of the hand on board or marble (fraisée).
  • Press into a small ball, sprinkle with flour and let rest for at least two hours.
  • Roll the dough. Gently press it in a pan to avoid air bubbles. Cover with foil and spread some weight on it.
  • Precook for 8 to 10 minutes at 450°F


8 Barlett or Bosc pears, peeled and quartered
1/2 cup of sugar
1/4 cup of flour
1/4 cup of crystalized ginger
3 Tbsp of lemon juice, 2 tsp of grated lemon ring
1/2 tsp of cinnamon

  • Mix together all ingredients except the pears.
  • Make the egg wash (1 egg and a bit of water).
  • Roll out the dough. Make the bottom part a little higher on the side than the pan. Cut the top a little wider than the size of the pie. Refrigerate.
  • Prepare the mix and blend in the pears to coat them thoroughly.
  • Arrange the pears in the shell. Spread the remaining mix over them.
  • Dot with 2 Tbsp of butter.
  • Cover with the top of the dough and seal the edges with a little bit of water on the dough.
  • Egg wash the top.
  • Decorate with the teeth of a fork.
  • Slit the dough for the steam to escape.
  • Cook at 450°F for 15 minutes. Reduce to 375°F and cook for another 40 minutes or until brown.