Pear tarte Tatin

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This stunning pear tarte Tatin recipe is a classic French dessert, perfect for those cosy autumnal evenings. Serve with a generous amount of both vanilla ice cream and double cream for pure indulgence!

First published in 2021




Tarte Tatin

  • 2 conference pears
  • 100g of caster sugar, plus extra for dusting
  • 100g of water
  • 25g of unsalted butter
  • 1 sheet of puff pastry, cut into a circle the size of your pan (around 15cm)

To serve



Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring. Add a knob of butter to the pan and swirl as it melts to incorporate into the caramel. Pour the caramel into a frying pan or round baking dish roughly 15cm in diameter


Peel the pears, remove the core and slice into wedges (you should get around 16 slices). Place the slices in a bowl and lightly sprinkle over a handful of sugar, or just enough to lightly coat them


Heat a frying pan over a medium-high heat and add the pears. Cook until nicely caramelised, but be careful the fruit doesn’t start to break up (around 5 minutes)


Carefully arrange the pear slices into the pan with the caramel – remember the presentation side of the tart will be the side in the caramel. Leave to cool in the fridge


Once the fruit has cooled completely, preheat an oven to 190ºC/gas mark 5. Place the puff pastry over the pears, tucking it in around the sides. Bake for 20 minutes or until the pastry is completely crisp and golden

  • 1 sheet of puff pastry, cut into a circle the size of your pan (around 15cm)

Turn the tart out onto a serving plate and serve with scoops of vanilla ice cream and a jug of cream

First published in 2021

Tom Noest is the chef behind The Bell in Langford, The Little Bell in Soho Farmhouse and The Lamb Inn in Shipton.

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