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


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2 hrs 30 mins

Nutrition Profile:



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.

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Nutrition Facts

348 calories; protein 4.3g; carbohydrates 59g; dietary fiber 5.5g; sugars 30.7g; fat 11.6g; saturated fat 5.7g; cholesterol 49.8mg; vitamin a iu 294.4IU; vitamin c 6.3mg; folate 5.3mcg; calcium 19.8mg; iron 0.6mg; magnesium 1mg; potassium 147.2mg; sodium 90.8mg; thiamin 0.1mg.

1 fruit, 2 other carbohydrate, 2 fat