Poached Pear Tarte Tatin

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  • 4-6 pears
  • 1 bottle red wine
  • 6 cups water
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 1 vanilla bean, split and seeded
  • 1/4 stick butter, unsalted
  • 1/4 cup sugar
  • puff pastry


  1. Preheat oven to 425 degrees F
  2. Peel pears leaving the stem on
  3. Fill a large pot with wine, water, sugar, cinnamon, cloves, vanilla bean and pears
  4. Allow pears to boil in poaching liquid for 30-40 minutes (turning pears if the are not fully submerged)
  5. Once pears are completely poached, melt butter in a oven proof saute pan
  6. After butter is melted, add in sugar and cook until golden brown (caramel color)
  7. If butter and sugar seperate, whisk until it comes back together
  8. Cut pears in half and core them
  9. Place pears core side up on top of the caramel sauce in the saute pan
  10. Lay the puff pastry on top of the pears and trim to be the size of the pan and tuck the edges into the pan
  11. Bake at 425 degrees F for 20-30 minutes or until puff pastry is golden brown
  12. Remove from oven and flip onto a platter (the caramel will be extremely hot...BE CAREFUL)
  13. Allow tarte tatin to cool for 10-20 minutes before serving


  • Reduce extra poaching liquid to become a sauce for your finished Tarte Tatin and serve with mascarpone cheese!! Enjoy