Hamdi Saidani This Gordon Ramsay’s Pear Tarte Tatin Recipe is a caramelized and flaky recipe, which is made with semi-firm pears and brown sugar. It’s a restaurant-quality dish, ready in about 2 hours.
Gordon Ramsay’s Pear Tarte Tatin Recipe Ingredients
For the Crust:
- 188g all-purpose flour (plus extra for dusting)
- 25g granulated sugar
- ¼ tsp salt
- 113g cold unsalted butter, cubed
- 60ml ice water
For the Topping:
- 700–900g semi-firm pears, peeled, cored, and halved
- 1 tbsp orange juice (or lemon juice)
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- Optional: pinch of clove
- 56g unsalted butter
- 100g packed brown sugar (light or dark)
How To Make Gordon Ramsay’s Pear Tarte Tatin Recipe
- Make the Pastry Dough: In a bowl, mix the flour, sugar, and salt. Cut in the cold butter cubes with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing gently with a fork until the dough just comes together. Form the dough into a disc, wrap it in plastic, and chill for at least 1 hour.
- Prepare the Pears: In a large bowl, toss the peeled and halved pears with the orange juice and all the spices (cinnamon, nutmeg, ginger, and clove, if using). Set aside to macerate while the dough chills.
- Make the Caramel: In a 10-inch oven-safe skillet (preferably cast iron), melt the butter over medium heat. Stir in the brown sugar and cook, stirring, until the sugar has dissolved and the mixture begins to bubble and turn a golden amber color.
- Assemble the Tarte Tatin: Remove the caramel from the heat. Carefully arrange the pear halves, cut-side down, in the caramel in a tight, decorative pattern.
- Add the Crust: On a lightly floured surface, roll the chilled dough into a circle that is slightly larger than your skillet. Carefully drape the dough over the pears. Use a knife or spatula to tuck the edges of the dough down inside the pan, all the way around the pears. Prick the top of the dough a few times with a fork to allow steam to escape.
- Bake the Tarte: Place the skillet in a preheated oven at 400°F (200°C) and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 25 minutes, or until the crust is deeply golden brown.
- Invert and Serve: Carefully remove the skillet from the oven and let it cool on a wire rack for 10 minutes. Place a large serving platter over the skillet. Using oven mitts, confidently and quickly flip the skillet and platter together. Lift the skillet away. Serve the tarte tatin warm.
Recipe Tips
- How do I get a perfect caramel? The key is to let the sugar and butter cook without over-stirring. Once it starts to bubble, swirl the pan occasionally to ensure even cooking until it reaches a rich amber color.
- What’s the best pan for a Tarte Tatin? A heavy, oven-safe skillet, especially a well-seasoned cast-iron pan, is the best choice. It distributes heat evenly for the caramel and can go directly from the stovetop to the oven.
- How do I prevent a soggy crust? Tucking the pastry edges down around the fruit is a crucial step. This creates a rim that helps contain the juices. Pricking the top with a fork also allows steam to escape, which helps the pastry bake up crisp and flaky.
- What’s the safest way to flip the tarte? It’s all about confidence. Let it cool for 10 minutes first—no more, no less. This allows the caramel to set slightly but not harden completely. Place a large plate on top, hold it firmly with the pan handles using oven mitts, and turn it over in one quick, decisive motion away from your body.
What To Serve With Pear Tarte Tatin
This rich, caramelized tart is famously paired with creamy, tangy accompaniments.
- A scoop of high-quality vanilla bean ice cream
- A dollop of crème fraîche or unsweetened whipped cream
- A drizzle of heavy cream
How To Store Pear Tarte Tatin
Refrigerate: Tarte Tatin is best eaten warm on the day it is made. Store any leftovers loosely covered in the refrigerator for up to 2 days. The crust will soften over time. Reheat: Reheat individual slices gently in a 350°F oven for 5-10 minutes to help re-crisp the pastry.
Gordon Ramsay’s Pear Tarte Tatin Nutrition Facts
- Serving: 1 slice (of 8)
- Calories: 450kcal
- Protein: 4g
- Fat: 22g
- Carbohydrates: 60g
- Sugar: 40g
- Sodium: 150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of pears are best for Tarte Tatin?
You want to use semi-firm pears that will hold their shape during cooking and not turn to mush. Bosc, Anjou, or Conference pears are all excellent choices. Avoid very soft pears like Bartlett.
Can I make this with store-bought puff pastry?
Yes, this is a very common and delicious shortcut. Thaw a sheet of all-butter puff pastry and use it in place of the homemade crust. The result will be extra light and flaky.
Why is my caramel bitter?
A bitter caramel is a burnt caramel. This happens if it’s cooked for too long or over too high a heat. Watch it carefully and take it off the heat as soon as it reaches a deep amber color, remembering that it will continue to cook for a moment from the residual heat of the pan.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Beans and Potato Cakes Recipe
- Gordon Ramsay’s Eggs Benedict Recipe
- Gordon Ramsay’s Mushroom Risotto Recipe
Gordon Ramsay’s Pear Tarte Tatin Recipe
Description
An impressive French classic featuring tender, spiced pears caramelized in a rich brown sugar sauce and baked under a flaky, buttery pastry crust, then inverted for a stunning presentation.
Ingredients
Instructions
- Make the crust: Combine flour, sugar, and salt. Cut in the cold butter until crumbly, then add ice water until a dough forms. Wrap and chill for 1 hour.
- Prep the pears by peeling, coring, halving, and tossing them with orange juice and spices.
- Make the caramel: In a 10-inch oven-safe skillet, melt butter and brown sugar, cooking until bubbling and golden.
- Arrange the pear halves, cut-side down, tightly in the caramel.
- Roll out the chilled dough and drape it over the pears, tucking the edges down into the pan. Prick the top with a fork.
- Bake at 400°F (200°C) for 20 minutes, then at 375°F (190°C) for 25 minutes until the crust is golden.
- Cool in the pan for 10 minutes, then carefully invert onto a serving platter.
Notes
- u003cliu003eUsing a heavy, oven-safe skillet like cast iron is essential for making the caramel and baking the tart in one pan.u003c/liu003eu003cliu003eLet the tart rest for exactly 10 minutes before flipping; this allows the caramel to set slightly but not harden to the pan.u003c/liu003eu003cliu003eBe confident when you flip the tart! Use a large plate and a quick, decisive motion.u003c/liu003eu003cliu003eTucking the pastry edges in snugly around the fruit is key to creating a beautiful edge and containing the juices.u003c/liu003e
