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Mary Berry Pear Tarte Tatin

Mary Berry Pear Tarte Tatin
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Mary Berry Pear Tarte Tatin is an upside-down caramel tart made with halved pears that are gently cooked in butter and sugar before being topped with puff pastry and baked. Once inverted, the pears appear glossy and caramel-coated, resting on a crisp, golden pastry layer.

Ingredients

  • 5–6 firm pears (Conference, Bosc, or Williams)

  • 100g unsalted butter

  • 150g caster sugar

  • 1 teaspoon vanilla extract or half a vanilla pod

  • 1 sheet ready-rolled puff pastry

  • Pinch of sea salt

  • Juice of ½ lemon (to prevent browning)

  • Flour for dusting

Instructions

Step 1 — Prepare the pears

Peel and core the pears, then cut them in half. Toss them lightly in lemon juice to stop them from browning.

Step 2 — Cook the caramel

Melt the butter in an oven-safe pan over medium heat. Add the sugar and cook gently until it dissolves and forms a golden, smooth caramel. Swirl the pan rather than stirring to avoid crystallisation.

Step 3 — Arrange the pears

Place the halved pears cut-side up into the caramel. Pack them tightly so they hold shape after flipping. Cook for 8–10 minutes so they soften and absorb flavour.

Step 4 — Prepare the pastry

Roll the puff pastry slightly larger than your pan. Cut out a circle and prick it lightly with a fork to prevent puffing unevenly.

Step 5 — Cover the fruit

Lay the pastry circle over the pears and tuck the edges down inside the pan to create a neat finish.

Step 6 — Bake until golden

Bake at 200°C (180°C fan) for 25–30 minutes or until the pastry becomes golden, crisp, and fully cooked through.

Step 7 — Rest and flip

Allow the tart to sit for 2 minutes. Place a serving plate over the pan, hold both firmly, and flip in a single confident motion to reveal the caramelised pears.

Step 8 — Serve warm

Serve warm with ice cream, whipped cream, crème fraîche, or vanilla custard.

Find it online: https://maryberrycooks.co.uk/mary-berry-pear-tarte-tatin/