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Pear Tarte Tatin

Pear Tarte Tatin is an easy to make dessert, ready to serve in about an hour.

Sweet, juicy pears are caramelized in butter and sugar, and then topped with puff pastry and baked until golden and crisp.

NOTE: It’s always best to choose fruit and vegetables when they’re in season – it’s fresher, has a higher nutritional value, and simply tastes better! Bosc, and other varieties of pear, are coming into season and can now be found in produce aisles. Bosc pears have a firm, dense flesh so they are ideal for use in baking, broiling or poaching.


Pear Tarte Tatin-Bosc pears

Bosc pears are available in the fall through the early spring.


  •     2 tablespoons water
  •     3/4 cup granulated white sugar, divided
  •     4 large pears, peeled, cored, quartered
  •     1 tablespoon fresh lemon juice
  •     1 tablespoon melted butter
  •     1 teaspoon pure vanilla extract
  •     1 sheet frozen butter puff pastry, just thawed



1. Add water and 1/2 cup sugar to an oven-proof non-stick skillet. Cook over medium heat, stirring consttntly, until sugar dissolves. Reduce heat and simmer for 6-7 minutes, or until mixture becomes syrupy and light brown in colour. Remove from heat.

2. In a large bowl, combine pears, lemon juice, butter, remaining 1/4 cup of sugar, and vanilla extract. Place the pears, cut side up, in the skillet. Cover, and cook over medium heat until pear just starts to soften; about 6-7 minutes. Remove from heat and set aside to cool completely.

3. Preheat oven to 400°F.

4. Place the pastry sheet over the skillet. With a sharp knife, or kitche scissors, cut the pastry about 1-inch larger than the skillet (around the circumference). Tuck the excess pastry around the pears and the top of the skillet. Bake for 30 minutes or until pastry is crisp and golden. Remove from oven and allow to cool for 10 minutes.

5. Turn the cooled tart onto a serving plate. Serve with a scoop of vanilla ice cream.


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