Flip the Script on Dessert With a Pear Tarte Tatin

Sharing fruit gifts during the holidays is a beloved tradition that dates back to the 19th century, and when I think of holiday seasonal fruit, Royal Riviera Pears always come to mind. These beauties are bursting with flavor and are perfectly sweet and juicy. You can certainly enjoy them on their own, however, I turned them into an irresistible tarte Tatin.

Tarte Tatin (pronounced tah-TAN) is a classic French pastry in which fruit — traditionally apples — is caramelized in sugar and butter before it's baked in a buttery puff pastry crust and served with fresh whipped cream or vanilla ice cream. This delicious dish dates back to the 19th century when the Tatin sisters accidentally slid their tart into the oven upside down (or so the legend goes). Think of it as a rustic upside-down tart with beautifully sliced pears in a rich caramelized sauce. But make no mistake. This pear tart is really easy to make and will make any beginner baker look like a pro.

Before getting started, check the ripeness of the pears. You can test the firmness by pressing your thumb near the neck of the pear. If the skin gives a little, this is a sign your pears are fresh. Depending on their firmness you'd need to bake for more or less time. If you're using Royal Riviera Pears, they should be ripe in about two to three days after they arrive at your doorstep (who doesn't love a pear delivery during the holidays?).

The most stressful part of this pear tarte Tatin recipe is the flip. Pro tip: Run a knife around the edge of the crust and then place your serving plate upside down on top of the tart. Get a firm grip on the plate and skillet and flip fast. The tarte should still be warm which will allow you to nudge any pears back into place.

This is the perfect dessert to serve at the end of a lovely fall or holiday dinner with family and friends.

Pear Tarte Tatin

PREP TIME: 20 minutesCOOK TIME: 20 minutesTOTAL TIME: 40 minutes

SERVINGS

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Ingredients

• 4 Harry & David® Royal Riviera® Pears (peeled, cut in half, and cored)
• 1 cup granulated sugar
• Lemon juice (from 1/2 a lemon; remove seeds)
• 5 tablespoons salted butter
• 1 sheet puff pastry (thawed)
• All-purpose flour (for rolling out dough)

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Instructions

1
Preheat oven to 425 degrees Fahrenheit.
2
In a large bowl, toss the pears, 3 tablespoons sugar, and lemon juice to combine. Set aside.
3
In a large skillet over medium heat, melt the butter and then stir in the remaining sugar. Cook the sugar mixture, stirring constantly, until golden brown and caramelized. Turn off the heat and allow the sauce to cool slightly; the color will darken as it cools.
4
Place the pears in an even layer in the skillet round side down with the stems facing inward.
5
On a lightly floured surface, roll the dough out to approximately 11 inches. Cut off the corners to form a circle approximately 1 inch larger than your skillet.
6
Place dough over the pears. Tuck the edges down between the pears and sides of the skillet.
7
Cut 4 small holes in the top of the pastry and bake for 20-25 minutes or until golden brown and puffed up.
8
Place a large flat serving platter on top of the skillet and, very carefully and quickly, invert onto the platter. Serve warm or at room temperature.

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Recipe Author: Rosana Machiela