Pear Tarte Tatin
Prep time
Cook time
Total time
Serves: 8
  • 6 Nashi pears, cored and peeled
  • ½ cup brown sugar
  • 75g butter
  • 1 tsp cinnamon
  • 2 tbsp brandy
  • 1 sheet flaky puff pastry
  1. Cut pears in half, place in fridge and let it dry out for at least a day. It will turn brown, this is fine. You can also use the pears immediately but will contain extra liquid.
  2. Place butter, cinnamon and sugar in an 9 inch oven proof pan. Put in medium heat and caramelize the sugar, once melted add in the pears and cook for 10 minutes while occasionally turning to evenly coat the pears. Bring heat on high add the brandy and continue to cook for 2 minutes to further thicken and reduce the caramel. Turn heat off and let it cool for 10 minutes.
  3. Prepare your pastry by cutting it in a circle slightly larger than your pan, you can use any excess pastry to fill up the holes. Arrange your pears similar to the photo above then place the excess pastry on gaps and holes. Cover the top with the prepared round pastry and tuck the excess pastry inside.
  4. Place in a 200C preheated oven and bake for 15 minutes or until pastry turns golden brown. Let it cool for 10 minutes then invert it carefully onto a serving dish.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at