Tart Tatin is a classic upside-down tart, traditionally made with apples. It is named after the Tatin sisters of France, who are credited with its creation. The glory of the dessert is the caramelized fruit; in this case, pears. Source: EatingWell Magazine, September 1997

Susanne A. Davis


Ingredient Checklist


Instructions Checklist
  • Prepare Essential EatingWell Pie Pastry; refrigerate as directed.

  • Roll the dough on a lightly floured surface into a rough circle about 1/4 inch thick. Cut into a 10-inch circle with a sharp knife or pastry wheel (discard trimmings). Transfer to a baking sheet lined with parchment or wax paper, cover and freeze until ready to use.

  • Preheat oven to 375 degrees F. Peel pears, cut in half lengthwise and core. Toss with 1 tablespoon lemon juice; set aside.

  • Combine 1/4 cup water and sugar in a heavy 10-inch ovenproof skillet. Cook over low heat, stirring, until the sugar dissolves. Increase heat to medium and bring to a simmer. Cover and simmer for 1 minute. Uncover and cook, without stirring, until the syrup turns light amber, 6 to 8 minutes. Gently swirl if it is coloring unevenly.

  • Remove from the heat and add the remaining 1/2 cup water and 2 tablespoons lemon juice. (Stand back, as caramel may sputter.) Return the skillet to low heat and stir until the caramel has dissolved. Add butter and stir until melted.

  • Arrange the pears cut-side down in the caramel in a tight circle, with 1 pear half in the center. Increase heat to medium. Cover and cook for 10 minutes. With tongs, turn pears cut-side up and increase heat to high. Cook, uncovered, until pears are tender and caramel becomes a thick glaze, about 5 minutes. Remove from heat.

  • Lay the pastry over the pears, turning the edges under to fit. (Let the steam from the pears warm the crust until it's pliable.)

  • Bake the tart until the crust is golden, 25 to 30 minutes. Place a large flat serving platter on top of the tart; grasping platter and skillet with oven mitts, quickly invert. Remove the skillet. Let the tart cool for about 20 minutes. Serve warm or at room temperature.

Nutrition Facts

348 calories; 11.6 g total fat; 5.7 g saturated fat; 50 mg cholesterol; 91 mg sodium. 147 mg potassium; 59 g carbohydrates; 5.5 g fiber; 31 g sugar; 4.3 g protein; 294 IU vitamin a iu; 6 mg vitamin c; 5 mcg folate; 20 mg calcium; 1 mg iron; 1 mg magnesium;