Pear Tart Tatin

Pear Tart Tatin

From   Firangi Tadka

Prep: 45 minutes

Cook: 30 minutes

Method: Moderate

Course: Dessert

Type: French

Key Ingredients:

Caramel sauce adds a delightful flavour to this pear tart


  • Medium pears, peeled, halved, cored and soaked in lemon water 3
  • Refined flour (maida) 200 gms
  • Butter 100 gms + 5 tbsps
  • Egg whites 1
  • Castor sugar 150 gms
  • Ginger, finely chopped ½ tsp
  • Cinnamon powder ½ tsp


  • Take refined flour in a bowl, add 100 gms butter and rub with your fingertips till the mixture resembles breadcrumbs.
  • Add 2 tbsps water and egg and knead to a smooth dough. Cover it with cling foil and keep in the refrigerator for 20 minutes.
  • Preheat oven to 200ºC.
  • While dough is in the refrigerator, melt 5 tbsps butter in a non-stick pan. Add sugar and mix till sugar turns brown and caramelizes. Add ginger and cinnamon powder and mix.
  • Add 2 tsps water to stop sugar from caramelizing further. Add pears and mix gently so that they well coated with the caramel. Cover and cook for 5 minutes or till pears are soft.
  • Remove the dough from the fridge and keep it on a plastic sheet so that it is easy to transfer it into a pie dish once it is rolled out. Roll the dough to a size bigger than the baking dish so that the sides can be completely covered on the inside. Put the rolled out dough into the pie dish and press gently.
  • Arrange the pears on the pie dough and pour the caramel on top. Shape the edges of the dough by making small pleats.
  • Place the baking dish in the preheated oven and bake for 20 minutes.
  • Bring the baking dish out and cool slightly. cut into wedges and serve hot.