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Pear and caramel tarte tatin

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Bring a delicious French classic to the table with this easy tarte tatin recipe. Featuring golden pastry and fragrant spices, it will be your new go-to dessert!

  • Serves8
  • Cook time45 minutes
  • Prep time10 minutes, (+ 10 mins cooling time)
Pear and caramel tarte tatin


  • 4 small firm pears, peeled, halved, cored
  • 1 tbs lemon juice
  • ½ cup (110g) caster sugar
  • 40g butter
  • 1 star anise
  • 1 cinnamon stick or quill
  • 2 sheets (25cm) ready-rolled frozen puff pastry, just thawed
  • Crème fraîche, to serve
  • Ground cinnamon, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the pear in a bowl and drizzle with lemon juice. Add 2 tbs of the sugar. Toss to combine.
  2. Step 2

    Place the remaining sugar in a 20cm (base measurement) ovenproof frying pan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves and begins to caramelise. Arrange the pear, cut-side up, around the frying pan. Add the butter, star anise and cinnamon stick. Cook, loosely covered, for 10 mins or until pear is just tender.
  3. Step 3

    Place 1 puff pastry sheet on a clean work surface. Top with the remaining pastry sheet. Use a small sharp knife to trim pastry to a 25cm round disc. Place the pastry over the pear in the pan, tucking in any excess pastry. Bake for 30 mins or until the pastry is golden brown.
  4. Step 4

    Set aside for 10 mins to cool slightly. Turn onto a serving platter. Cut into wedges. Serve with crème fraîche sprinkled with ground cinnamon.