Caramelized Pear Tatin Recipe

Caramelized Pear Tatin

Caramelized Pear Tatin

Caramelized Pear Tatin*


6 Bartlett pears

Puff pastry sheets

2/3 cup unsalted butter

3/4 granulated sugar



  1. Have ready six 3 1/2-inch diameter shallow cake pans that can be used on top of the stove
  2. Peel and halve the pears, then scoop out the cores, using a melon baller
  3. Lay the pear halves on a tray lined with paper towels and pat off moisture with more paper towels
  4. Lay the puff pastry sheets on a lightly floured surface and cut out six rounds slightly larger than the diameter of the pans
  5. Lay the pastry discs on a tray lined with parchment paper. Cover and chill while preparing the pears and caramel
  6. Cut the butter into thin slices
  7. Scatter the butter over the bottom of the cake pans and sprinkle the sugar on top
  8. Place the pans over medium heat to melt the butter and sugar and form a light caramel
  9. Add the pears and cook until the caramel turns deep amber and the pears are golden brown, about eight minutes. Remove from heat and let cool
  10. Rearrange the pears as necessary, so they are cut side up in the pans
  11. Drape the puff pastry discs over the pears and tuck the edges down inside the pans
  12. When ready to cook, preheat oven to 400F
  13. Place the tatins in the oven and bake until the pastry is golden brown and crisp, 20-25 minutes. Let cool slightly
  14. To serve – Carefully unmold the pear tatins, upside down, onto serving plates. Top with a scoop of ice cream

*From Gordon Ramsay


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