A Friend Gave Me These Pears… So I Made a French Tarte Tatin l Abhishekz Kitchen
Recipe:
Check the full recipe of Pear Tarte Tatin in the comment section.
Ingredients:
Puff Pastry
• 320g All-purpose flour
• 7g Fine sea salt
• 177g Cold water
• 227g cold and cubed unsalted butter
Pear Tarte Tatin
• 7 Firm pears
• 150g Sugar
• 50g Unsalted butter
• 3 Tbsp Water
• Vanilla ice cream/whipped cream — for serving
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What do you do when a friend surprises you with a basket of fresh pears? You turn them into a masterpiece! Today at Abhishekz Kitchen, we’re making a classic French Pear Tarte Tatin—the ultimate upside-down caramelized tart.
Tarte Tatin might look like it belongs in a high-end Parisian bakery, but it is surprisingly simple to make at home. The secret lies in the perfect amber caramel and the way the pears soften and soak up all that buttery goodness. In this video, I’ll show you my step-by-step process for achieving that iconic glossy finish and the perfect “flip” every single time.
The “Dry Caramel” vs. “Wet Caramel” method for fruit tarts.
Why pears are a sophisticated alternative to the traditional apple.
How to handle puff pastry for a crisp, golden base.
The secret to flipping the tart without the mess.
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Keywords
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Hashtags
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2 Comments
Recipe:
Make a simple dough by mixing flour, salt, and cold water. Knead until it comes together, then shape into a square and chill. Prepare the butter block separately by flattening cold butter into a smaller square and refrigerating.
Roll the dough slightly from the edges, place the butter block diagonally (corner to corner), and seal it inside. Roll into a rectangle, then fold into thirds. Repeat the rolling and folding process, chilling the dough in between, until you complete six folds. Rest the dough in the fridge for at least an hour before using.
Peel and cut the pears into quarters, removing the core. Keep a few extra pieces as the fruit reduces while cooking.
Make a dry caramel by heating sugar with water without stirring. Let it turn a deep amber color. Add the pears and cook them in the caramel with butter until they soften slightly but still hold their shape.
Roll the puff pastry to about 3–4 mm thickness and cut a circle slightly larger than your pan.
Grease a cake tin with butter. Arrange the pears neatly in the tin and pour a layer of caramel over them. Place the pastry on top and tuck the edges down the sides to seal.
Chill briefly, then bake in a preheated oven at 180°C until the pastry is golden and fully cooked.
Remove from the oven and let it rest for about 5 minutes. Carefully invert onto a serving plate while still warm.
Serve immediately, ideally with ice cream or whipped cream.
Storage
Best enjoyed fresh. Store in the fridge for up to 2–3 days and reheat in the oven before serving. Avoid microwaving to keep the pastry crisp.
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