Pear and Apple Tarte Tatin Recipe

Posted by Nathan Lloyd | 09/06/2014 | Category: Recipes

I'm a huge fan of fruit based deserts.  Perhaps its the fact they remove about 10% of the guilt factor when I am tucking into one, or it could just be that pastry and fruit just taste amazing?

One of the most simple tartes I like to put together is this fine French example.

Everything you need is below and should you have any questions, please don't hesitate to get in touch using the form below.

Preparation Time:  Around 10 minutes
Cooking Time:  30 minutes
Serves:  8 adults


  • 225g sweet shortcrust pastry
  • 175g butter
  • 175g caster sugar
  • 2 apples, cored and quartered
  • 2 pears, cored and quartered
  • pinch of ground cinnamon


In a  frying pan suitable for the oven (steel or cast iron) mix together the butter and sugar over a medium heat until the mixture begins to caramelize and remove the pan from the heat.

Place the apple and pear quarters skin-side down in the pan then return the pan to the heat.

Return to a simmer and continue cooking for 2 to 3 minutes. Meanwhile, roll out the shortcrust pastry on a lightly-floured work surface until it's slightly larger than the frying pan.

Place the pastry over the fruit, tucking any overhanging edges into the pan. Place in an oven pre-heated to 200°C and bake for 25 minutes or until the pastry is golden and cooked through.

Remove from the oven at this point and allow to cool for 10 minutes.

Now place a plate that's slightly larger than the frying pan over the top of the tarte tatin and quickly invert so that the tarte tatin falls out onto the plate with the pie crust forming a base.

I look to serve warm with creme fraîche and usually a nice cup of tea!


About The Author: Rob Smyth

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