Pear Tarte Tatin

This is french pear pie that is made using a unique technique.

You start off by cooking your pears in a butter sugar sauce and then top it with the crust and bake upside down. Almost like an upside down cake.

I used anjou pears since they are one of my favorite. Quarter and core them and leave one halved. This one will be used for the center.

In a oven proof skillet, heat up the butter and sugar until it is browned.

Then place the pears around the half. Try your best to present them neatly. Allow to simmer for about 30 minutes until the sugar syrup is dark brown.

Then place the pie shell on top and tuck in the edges. You are making the crust but upside down. Bake in a 400 degree oven for about 30 minutes until golden brown.

I decided to let the pie cool a bit before flipping it over since I was using a cast iron pan and it was going to be heavy and hot. After baking the pie looked warped and not so pretty.

The recipe recommends tipping the frying pan to the side to remove some of the syrup at the bottom of the pan. I poured the sauce out in a bowl and set aside.

Time for flipping. My plates were not big enough so I opted for a cutting board. Then transferred it to a plate.

It ended up looking ok. Not the prettiest. Next time I would try to make this in a smaller skillet and maybe cut the pears up smaller. It tasted great though. I love pear pie.

Pear Pie – Pear Tarte Tatin inspired by

  • 5 Anjou pear peeled and quartered. Leave one halved for the center.
  • 1/4 cup butter about 3 tbsp of butter
  • 1/3 cup sugar
  • 1 pie shell
  • lemon juice
  • cinnamon

Peel and quarter the pears. Leave one in half as this will be the center.

In a oven proof frying pan, heat up the butter and sugar until golden.

Place the half pear in the center and then start arranging the quarters around as best you can. You want the pears to be in a nice pattern as this will be the top of your pie.

Preheat the oven to 400 degrees. Simmer on low for about 30 minutes until the pears brown and the sugar is a dark color.

Place the pie shell on top. I used a frozen shell. Tuck in the edges.

Bake for about 30 minutes until the top is nice and golden.

This is the tricky part. I decided to cool the pie in the pan as I was using cast iron and it was very hot. First remove some of the syrup that has formed by tipping the skillet and pouring the syrup into a bowl.

Place a large plate or cutting board over the skillet and flip. Hopefully the pie comes out in one piece. Slide the pie onto your serving dish. Drizzle the syrup on top and enjoy.

Happy Pi Day.

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