Gordon Ramsay Pear Tarte Tatin is a rustic, elegant French dessert that looks incredibly difficult but is surprisingly simple to master. Unlike the traditional apple version, pears offer a delicate sweetness and a soft, melt-in-your-mouth texture that pairs perfectly with the dark, spicy caramel. Gordon’s version often cheats slightly by using high-quality store-bought puff pastry, meaning you can have this stunning centerpiece ready in under an hour. It is the ultimate dinner party trick: caramelized fruit and buttery pastry, baked in one pan and flipped to reveal a gleaming, golden masterpiece.
More Recipes:
- Gordon Ramsay’s Pear and Saffron Chutney
- Gordon Ramsay’s Overnight Oats
- Gordon Ramsay Bread And Butter Pudding Recipe
Why You Will Love This Pear Tarte Tatin Recipe:
- Visual Drama: The “reveal” of flipping the tart onto a plate to show the caramelized pears is a show-stopping moment.
- Simpler Than It Looks: If you use ready-made puff pastry, the only real “cooking” is making the simple caramel sauce.
- Spicy Warmth: Gordon infuses the caramel with star anise and cinnamon, giving the pears an aromatic, sophisticated flavor profile.
- Texture Contrast: The combination of sticky, soft pears, crunchy caramel, and flaky, crisp pastry is unbeatable.
- One-Pan Wonder: You make the caramel, cook the fruit, and bake the pastry all in the same oven-proof skillet.
Gordon Ramsay Pear Tarte Tatin Ingredients
- 3-4 firm pears (Conference, Comice, or Bosc), peeled, halved, and cored
- 1 sheet all-butter puff pastry (thawed if frozen)
- 100g caster sugar (granulated sugar)
- 50g unsalted butter, cubed
- 2 whole star anise
- 1 cinnamon stick (or a pinch of ground cinnamon)
- 1 vanilla pod, split and seeds scraped (optional)
- Dusting of flour (for rolling out pastry)
How To Make Gordon Ramsay Pear Tarte Tatin
- Prep the Pastry: Roll out the puff pastry on a lightly floured surface until it is slightly thicker than a coin. Place your oven-proof pan (approx. 10 inches) upside down on the pastry and cut a circle that is slightly larger (about 1 inch wider) than the pan. Prick the pastry all over with a fork to prevent it from puffing up unevenly. Keep it chilled in the fridge while you work.
- Prep the Pears: Peel the pears, cut them in half lengthwise, and scoop out the cores with a spoon or melon baller.
- Make the Caramel: Place the oven-proof pan over medium heat. Sprinkle in the sugar evenly. Let it melt and darken to a golden-brown amber color. Do not stir with a spoon; just swirl the pan gently.
- Note: Once the sugar is golden, add the star anise and cinnamon stick.
- Enrich: Add the cubed butter to the caramel. It will bubble and foam vigorously—stand back! Swirl the pan to emulsify the butter and sugar into a sauce.
- Cook the Pears: Carefully place the pear halves into the caramel, cut-side up. Pack them tightly; they will shrink as they cook. Spoon some of the caramel over the pears. Cook for 5 minutes on the stove to start softening them.
- Cover: Remove the pan from the heat. Lay the chilled pastry circle over the pears. Tuck the edges of the pastry down inside the pan walls, hugging the fruit (this creates a rim when flipped).
- Bake: Place the pan into a preheated oven at 400°F (200°C). Bake for 30 to 35 minutes, or until the pastry is puffed, crisp, and deep golden brown.
- The Flip: Remove from the oven and let it stand for 2 to 3 minutes (this lets the caramel settle so it doesn’t splash you). Place a serving plate larger than the pan upside down over the pastry. Using oven mitts, hold the plate and pan handle firmly together and flip them over in one confident motion. Lift off the pan to reveal the tart.
Recipe Tips
- Pear Selection: Use firm pears. If they are too ripe, they will turn into applesauce in the hot caramel. You want them to hold their shape.
- The Pan: You must use a pan that can go from stovetop to oven. A Cast Iron Skillet or a stainless steel sauté pan is ideal. Ensure the handle is oven-safe (no plastic).
- Tucking is Key: When you put the pastry on, use a spoon to tuck the excess dough down between the fruit and the edge of the pan. This “cups” the fruit and holds the juices in.
- Confidence: When flipping the tart, do not hesitate. A slow flip leads to hot caramel running down your arm. Commit to the motion!
What To Serve With Pear Tarte Tatin?
Because the tart is rich and sweet, it needs a cool, creamy element to balance it.
- Vanilla Ice Cream: The temperature contrast of hot tart and cold ice cream is classic.
- Crème Fraîche: The slight tang of crème fraîche cuts through the sweetness of the caramel better than regular cream.
- Whipped Cream: Softly whipped cream with a touch of brandy is a luxurious addition.
How To Store Leftovers Pear Tarte Tatin?
- Room Temp: Tarte Tatin is best eaten immediately. If you must keep it, store it loosely covered at room temperature for up to 1 day.
- Refrigerate: You can refrigerate it, but the pastry will lose its crispness and the caramel may become chewy.
How To Reheat Leftovers Pear Tarte Tatin?
- Oven: Place the tart (or slice) on a baking sheet and heat at 350°F (175°C) for 5-10 minutes. This helps re-crisp the pastry.
- Microwave: Not recommended—it will make the pastry soggy.
FAQs
Absolutely. The method is identical for the classic Apple Tarte Tatin. Gordon recommends using firm apples like Granny Smith or Braeburn that won’t turn to mush.
No, don’t panic! This is a common reaction to temperature changes. Just keep the pan on the heat. As the pears cook, they will release their juices, which will dissolve the hardened sugar back into a smooth sauce.
Make sure the caramel is thick enough before adding the pastry, and ensure you bake it at a high enough temperature (400°F/200°C) so the pastry puffs quickly. Also, flipping the tart immediately after the 2-minute rest prevents the pastry from sitting in the liquid as it cools.
More Recipes:
- Gordon Ramsay Chocolate Cream Cheese Pound Cake
- Gordon Ramsay Chocolate Semifreddo Recipe
- Gordon Ramsay Apple Crumble Recipe
Pear Tarte Tatin Nutrition Facts
Serving Size: 1 slice (1/6 of tart)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrate: 42g
- Dietary Fiber: 3g
- Sugars: 25g
- Protein: 3g
Gordon Ramsay’s Pear Tarte Tatin
Course: Desserts, Breakfast, BrunchCuisine: American, FrenchDifficulty: Easy6
servings20
minutes40
minutes320
kcalGordon Ramsay Pear Tarte Tatin is a rustic, elegant French dessert that looks incredibly difficult but is surprisingly simple to master. Unlike the traditional apple version, pears offer a delicate sweetness and a soft, melt-in-your-mouth texture that pairs perfectly with the dark, spicy caramel. Gordon’s version often cheats slightly by using high-quality store-bought puff pastry, meaning you can have this stunning centerpiece ready in under an hour. It is the ultimate dinner party trick: caramelized fruit and buttery pastry, baked in one pan and flipped to reveal a gleaming, golden masterpiece.
Ingredients
3-4 firm pears (Conference, Comice, or Bosc), peeled, halved, and cored
1 sheet all-butter puff pastry (thawed if frozen)
100g caster sugar (granulated sugar)
50g unsalted butter, cubed
2 whole star anise
1 cinnamon stick (or a pinch of ground cinnamon)
1 vanilla pod, split and seeds scraped (optional)
Dusting of flour (for rolling out pastry)
Directions
- Prep the Pastry: Roll out the puff pastry on a lightly floured surface until it is slightly thicker than a coin. Place your oven-proof pan (approx. 10 inches) upside down on the pastry and cut a circle that is slightly larger (about 1 inch wider) than the pan. Prick the pastry all over with a fork to prevent it from puffing up unevenly. Keep it chilled in the fridge while you work.
- Prep the Pears: Peel the pears, cut them in half lengthwise, and scoop out the cores with a spoon or melon baller.
- Make the Caramel: Place the oven-proof pan over medium heat. Sprinkle in the sugar evenly. Let it melt and darken to a golden-brown amber color. Do not stir with a spoon; just swirl the pan gently. Note: Once the sugar is golden, add the star anise and cinnamon stick.
- Enrich: Add the cubed butter to the caramel. It will bubble and foam vigorously—stand back! Swirl the pan to emulsify the butter and sugar into a sauce.
- Cook the Pears: Carefully place the pear halves into the caramel, cut-side up. Pack them tightly; they will shrink as they cook. Spoon some of the caramel over the pears. Cook for 5 minutes on the stove to start softening them.
- Cover: Remove the pan from the heat. Lay the chilled pastry circle over the pears. Tuck the edges of the pastry down inside the pan walls, hugging the fruit (this creates a rim when flipped).
- Bake: Place the pan into a preheated oven at 400°F (200°C). Bake for 30 to 35 minutes, or until the pastry is puffed, crisp, and deep golden brown.
- The Flip: Remove from the oven and let it stand for 2 to 3 minutes (this lets the caramel settle so it doesn’t splash you). Place a serving plate larger than the pan upside down over the pastry. Using oven mitts, hold the plate and pan handle firmly together and flip them over in one confident motion. Lift off the pan to reveal the tart.
Notes
- Pear Selection: Use firm pears. If they are too ripe, they will turn into applesauce in the hot caramel. You want them to hold their shape.
The Pan: You must use a pan that can go from stovetop to oven. A Cast Iron Skillet or a stainless steel sauté pan is ideal. Ensure the handle is oven-safe (no plastic).
Tucking is Key: When you put the pastry on, use a spoon to tuck the excess dough down between the fruit and the edge of the pan. This “cups” the fruit and holds the juices in.
Confidence: When flipping the tart, do not hesitate. A slow flip leads to hot caramel running down your arm. Commit to the motion!
