Pear & Walnut Tarte Tatin


This delectable caramelized pear tart bakes in a skillet with the crust on top...when it's done, invert it, and you've got a tasty and elegant dessert that's surprisingly easy to make.

  • Thaw: 40 minutes
  • Prep: 40 minutes
  • Bake: 40 minutes
  • Cool: 5 minutes
  • Serves: 10
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  • 1 tsp. ground cinnamon

  • 8 tbsp. sugar

  • 6 firm, ripe medium D'Anjou pears, peeled, cut in half and cored

  • 3 tbsp. lemon juice

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tbsp. water

  • 1 dash salt

  • 1/4 cup (1/2 stick) butter, cut up

  • 1/2 cup coarsely chopped walnuts


  1. Heat the oven to 375°F.  Stir the cinnamon and 2 tablespoons sugar in a small bowl. 

  2. Place the pear halves into a large bowl.  Add the lemon juice and toss to coat.  Add the cinnamon-sugar and toss to coat.

  3. Unfold the pastry sheet on a lightly floured surface.  Invert a 10-inch heavy, oven-safe skillet over the pastry sheet.  Using the skillet as a template, trim the excess pastry to make a rough circle.  Prick the pastry circle thoroughly with a fork.  Place the pastry circle onto a plate and refrigerate.

  4. Heat the 10-inch heavy, oven-safe skillet over medium-high heat.  Pour the water in the center of the skillet.  Pour the remaining sugar over the water.  Cook for 7 minutes or until the sugar is a deep amber color.  Do not stir.  Remove the skillet from the heat.  Add the salt and butter.  Carefully tilt the skillet so that the sugar mixture and butter swirl together until well blended.  Let the mixture cool for 2 minutes.

  5. Sprinkle the walnuts in the skillet.  Drain the pear halves.  Arrange 11 pear halves around the inside edge of the skillet, cut-side up, overlapping slightly, with the tops pointing toward the center.  Place the remaining pear half, cut-side up, in the gap in the center of the skillet, trimming to fit, if needed.

  6. Cook the pears over medium heat for 10 minutes or until tender.  Do not stir.  Remove the skillet from the heat.

  7. Place the pastry circle over the pear halves, pressing down slightly and tucking the edge in around the inside of the skillet.

  8. Bake for 40 minutes or until the pastry is golden brown.  Let the tarte tatin cool in the skillet on a wire rack for 5 minutes.  Carefully invert the tarte tatin onto a serving plate.  Serve immediately.

  9. Cooking Basics: You can use a melon baller to quickly scoop the cores and seeds from the pear halves.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Juicy pears come in many varieties. Make sure to eat the skin – it’s especially high in nutrients.

On Social Media, Use #Puffpastry

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Submitted by:
Hoda H.
Date: 10/20/2010

5 star rating

"I added cream cheese before the apricot preserves. it turned out elegant and delicious I served for breakfast …WE LOVED THE PINWHEELS…. THANK YOU?"

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