James Martin Pear Tarte Tatin is made with tender poached pears, fragrant fresh rosemary, vanilla bean seeds, and a golden caramel base. This recipe creates a sophisticated twist on the classic apple dessert, featuring soft, vanilla-infused fruit nestled in sticky toffee and covered with a crisp puff pastry crust. It is the perfect impressive finale for a dinner party or a luxurious weekend treat.
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🧡Why You Will Love This Pear Tarte Tatin Recipe:
- The Rosemary Twist: The addition of fresh rosemary to the caramel might sound strange, but it is the secret weapon. The piney, woody herb cuts through the sugar and pairs beautifully with the pears, making the dessert taste like it came from a high-end restaurant.
- Melt-in-the-Mouth Fruit: Unlike some tarts where the fruit can remain hard, this recipe poaches the pears first. This guarantees that every bite is soft, tender, and infused with vanilla before it even hits the oven.
- Foolproof Caramel: By making the caramel in the pan first and then adding the butter, you get a rich toffee sauce that coats the fruit perfectly. It creates that signature “sticky” top without being burnt.
- Bakery-Style Crust: Using ready-rolled puff pastry is the ultimate time-saver. It puffs up in the oven to create a light, flaky, golden lid that contrasts perfectly with the soft fruit underneath.
- Aromatic Vanilla: Using a real vanilla pod (seeds and all) during the poaching stage infuses the pears with a deep, floral flavor that extract simply cannot match.
🥧James Martin Pear Tarte Tatin Ingredients
For the Poached Pears:
- 8 pears, peeled, halved, and cores removed
- 25g caster sugar (for poaching)
- 1 vanilla pod, split and seeds removed
- 1 lemon, halved
- Water (enough to cover the pears)
For the Caramel & Tart:
- 125g caster sugar (remaining sugar for caramel)
- 50g butter (not listed in ingredient list but essential for caramel sauce in method – Note: inferred from standard method and “Add the butter” instruction)
- 2 sprigs rosemary
- 300g ready-rolled puff pastry
To Serve:
- 500ml vanilla ice cream
🍐How To Make James Martin Pear Tarte Tatin?
- Preheat the oven: Set your oven to 400°F (200°C) or Gas Mark 6.
- Poach the pears: Place the pear halves, 25g of the sugar, vanilla seeds, and the lemon halves into a saucepan. Fill with enough water to just cover the fruit.
- Simmer and cool: Heat gently until simmering. Simmer for 5 minutes until the pears are just tender (do not overcook them). Remove from heat and allow them to cool in the liquid. Drain thoroughly and pat dry with kitchen paper.
- Make the caramel: Place the remaining 125g of sugar in a 24cm oven-proof frying pan over low heat. Cook gently until the sugar melts and turns into a golden caramel.
- Add flavor: Carefully add the butter (approx 50g) and the rosemary sprigs to the caramel. Be careful as it may bubble.
- Arrange the fruit: Lay the dried pear halves in a tight circle on top of the caramel sauce, cut-side up usually works best, but pack them tightly.
- Prepare the pastry: Roll the pastry out on a floured surface to 0.5cm thickness. Cut a circle slightly larger than your pan. Gently prick (dock) the pastry with a knife or fork to release steam.
- Cover the tart: Place the pastry circle over the pears. Tuck the edges of the pastry down inside the rim of the pan, snugly surrounding the fruit.
- Bake: Bake for 20 minutes until the pastry is well-risen, golden-brown, and crisp.
- Release and serve: Remove from the oven and cool for 5-10 minutes. Place the pan back on the stove over low heat for 2-3 minutes to loosen the caramel. Place a plate over the pan and carefully flip to turn the tart out. Serve with vanilla ice cream.
📋Recipe Tips
- Dry the Pears: It is crucial to pat the poached pears dry before adding them to the caramel. If they are wet, the excess water will dilute the caramel and make the pastry soggy.
- The “Docking” Technique: Pricking the pastry with a knife or fork allows steam to escape from the pears as they cook. This prevents the pastry from puffing up into a dome and keeps the base flat and crisp.
- Why Rosemary? Rosemary is a woody herb that adds a piney, savory note. This contrasts beautifully with the sweetness of the pear and vanilla, making the dessert taste more complex and “grown-up.”
- The Release Trick: Don’t skip the step of warming the pan on the stove for 2-3 minutes after baking. As the tart cools, the caramel hardens like glue. Warming it melts the sugar just enough to let the tart slide out perfectly.
🍽️What To Serve With Pear Tarte Tatin?
Serve this rich sticky tart with a cold, creamy topping to balance the hot caramel. Vanilla ice cream is the classic choice, melting into the warm sauce, while crème fraîche offers a refreshing tang. For a bold, savory contrast that highlights the rosemary, try pairing it with a small slice of blue cheese.
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Check Price: £12.50 »🧊How To Store Leftovers Pear Tarte Tatin?
- Refrigerate: This tart is best eaten immediately while the pastry is crisp. If you have leftovers, store them in the fridge for up to 2 days.
- Freeze: Do not freeze this tart. The high water content in pears means they will become mushy upon thawing, and the caramel will become watery.
♨️How to reheat Leftovers Pear Tarte Tatin ?
Important Rule : Avoid the microwave! It will turn the crisp puff pastry into soggy dough. You need dry heat to restore the crunch.
1. Oven (Best Method):
- Bake on a tray at 350°F (180°C) for 10–15 minutes. This re-crisps the pastry and melts the caramel.
2. Air Fryer (Fastest):
- Heat individual slices at 320°F (160°C) for 3–5 minutes. Keep an eye on it so the sugar doesn’t burn.
3. The Microwave Method (Only for “Pudding” Texture) :
Use this only if you don’t mind soft pastry and want to eat it with a spoon like a warm pudding.
- Heat: Place a slice on a plate and microwave for 30 to 45 seconds.
- Texture: The pastry will be chewy and dumpling-like, but the pears will be hot and delicious.
⚠️A Note on the Caramel !
If the tart has been refrigerated, the caramel sauce might look crystallized or hard. Do not panic—as soon as it heats up in the oven, it will melt back into a delicious, sticky toffee sauce.
⁉️FAQs
Yes, in a pinch. Drain them very well and skip the poaching step. However, fresh pears have a better texture and won’t turn to mush as easily.
Conference or Williams pears work best. They hold their shape well when cooked. Avoid very soft, ripe pears as they will disintegrate.
You can, but it is harder to tell when it is “done” because the sugar is already dark. White caster sugar is easier to control for a clear, amber caramel.
This happens if you stir the sugar too much while melting, or if you add cold butter too quickly. Melt the sugar gently without stirring (swirl the pan instead).
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📊James Martin Pear Tarte Tatin Nutrition Facts
Serving Size: 1 slice (serves 8)
- Calories: 390 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 140mg
- Total Carbohydrate: 54g
- Dietary Fiber: 4g
- Sugars: 38g
- Protein: 3g
James Martin Pear Tarte Tatin
Course: Dessert, BreakfastCuisine: French, AmericanDifficulty: Easy8
servings30
minutes25
minutes390
kcal🍐Pears are poached with vanilla and lemon, then baked in a rosemary-infused caramel under a puff pastry lid.
Ingredients :
- For the Poached Pears:
8 pears, peeled, halved, and cores removed
25g caster sugar (for poaching)
1 vanilla pod, split and seeds removed
1 lemon, halved
Water (enough to cover the pears)
- For the Caramel & Tart:
125g caster sugar (remaining sugar for caramel)
50g butter
2 sprigs rosemary
300g ready-rolled puff pastry
- To Serve:
500ml vanilla ice cream
Directions :
- Preheat the oven: Set your oven to 400°F (200°C) or Gas Mark 6.
- Poach the pears: Place the pear halves, 25g of the sugar, vanilla seeds, and the lemon halves into a saucepan. Fill with enough water to just cover the fruit.
- Simmer and cool: Heat gently until simmering. Simmer for 5 minutes until the pears are just tender (do not overcook them). Remove from heat and allow them to cool in the liquid. Drain thoroughly and pat dry with kitchen paper.
- Make the caramel: Place the remaining 125g of sugar in a 24cm oven-proof frying pan over low heat. Cook gently until the sugar melts and turns into a golden caramel.
- Add flavor: Carefully add the butter (approx 50g) and the rosemary sprigs to the caramel. Be careful as it may bubble.
- Arrange the fruit: Lay the dried pear halves in a tight circle on top of the caramel sauce.
- Prepare the pastry: Roll the pastry out on a floured surface to 0.5cm thickness. Cut a circle slightly larger than your pan. Gently prick (dock) the pastry with a knife or fork to release steam.
- Cover the tart: Place the pastry circle over the pears. Tuck the edges of the pastry down inside the rim of the pan, snugly surrounding the fruit.
- Bake: Bake for 20 minutes until the pastry is well-risen, golden-brown, and crisp.
- Release and serve: Remove from the oven and cool for 5-10 minutes. Place the pan back on the stove over low heat for 2-3 minutes to loosen the caramel. Place a plate over the pan and carefully flip to turn the tart out. Serve with vanilla ice cream.
Notes
- Dry the Pears: It is crucial to pat the poached pears dry before adding them to the caramel. If they are wet, the excess water will dilute the caramel and make the pastry soggy.
The “Docking” Technique: Pricking the pastry with a knife or fork allows steam to escape from the pears as they cook. This prevents the pastry from puffing up into a dome and keeps the base flat and crisp.
Why Rosemary? Rosemary is a woody herb that adds a piney, savory note. This contrasts beautifully with the sweetness of the pear and vanilla, making the dessert taste more complex and “grown-up.”
The Release Trick: Don’t skip the step of warming the pan on the stove for 2-3 minutes after baking. As the tart cools, the caramel hardens like glue. Warming it melts the sugar just enough to let the tart slide out perfectly.
