This Gordon Ramsay’s Pear Tarte Tatin Recipe is a golden and caramel-soaked recipe, which is made with ripe pears and brown sugar. It’s a restaurant-quality dish, ready in about 1 hour and 15 minutes.
Jump to RecipeGordon 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 + halved
- 1 tbsp orange juice (or lemon)
- 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
- Make the crust: In a food processor, pulse the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water and pulse until a dough just forms. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
- Prepare the pears: In a bowl, gently toss the peeled and halved pears with the orange juice and all the spices (cinnamon, nutmeg, ginger, clove).
- Create the caramel: In a large, oven-safe skillet over medium heat, melt the butter. Stir in the brown sugar and cook, stirring, until it is golden, bubbling, and has formed a smooth caramel.
- Assemble the tarte: Arrange the pear halves, cut-side down, snugly in the caramel in the skillet.
- Add the crust and bake: On a floured surface, roll the chilled dough into a circle slightly larger than your skillet. Drape the dough over the pears and carefully tuck the edges down inside the pan. Prick the top of the dough with a fork a few times.
- Bake until golden: Bake at 400°F (200°C) for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 25 minutes, until the crust is deep golden brown.
- Flip and serve: Let the tarte cool in the skillet for 10 minutes. Carefully place a large serving plate over the skillet and, using oven mitts, confidently flip the tarte over. Serve warm.
Recipe Tips
- How do I get a perfectly flaky crust? The secret is using very cold butter and ice-cold water. Work the dough as little as possible to keep the butter in small pieces. These create steam pockets when baked, resulting in a wonderfully flaky texture.
- How do I flip the tarte without it falling apart? Letting it cool for 10 minutes is a crucial step. This allows the hot caramel to set up slightly so it doesn’t run everywhere, but it’s still hot enough to release from the pan. A quick, confident flip is key.
- What kind of pan is best for a Tarte Tatin? A heavy-bottomed, oven-safe skillet (like a well-seasoned cast iron pan) is ideal. It distributes heat evenly on the stovetop for the caramel and can go straight into the oven.
- How do I keep the pears from getting mushy? Use semi-firm pears that will hold their shape during baking, such as Bosc or Anjou.
What To Serve With Pear Tarte Tatin
This warm, caramelized tart is a classic French dessert. It’s absolutely heavenly served with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of crème fraîche
- A spoonful of unsweetened whipped cream
How To Store Pear Tarte Tatin
Refrigerate: Tarte Tatin is best enjoyed on the day it is made. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Note that the crust will soften over time. Reheat: Reheat individual slices gently in a 350°F (175°C) oven for a few minutes to warm the caramel and help crisp the crust.
Pear Tarte Tatin Nutrition Facts
- Calories: 222 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Sodium: 150mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a store-bought pie crust?
Yes, to save time, you can use a store-bought refrigerated pie crust. Let it come to room temperature slightly before rolling it out and placing it over the pears.
My caramel turned hard and crystallized. What happened?
This can happen if the sugar is stirred too aggressively after it starts to melt. Once you add the sugar to the melted butter, stir it gently to combine and then let it cook, swirling the pan occasionally, until it forms a smooth caramel.
Can I make this with apples instead of pears?
Yes, Tarte Tatin is classically made with apples. Use a firm, tart-sweet apple variety like Granny Smith, Honeycrisp, or Braeburn.
Try More Recipes:
- Gordon Ramsay’s Pear & Saffron Chutney Recipe
- Gordon Ramsay’s Overnight Oats Recipe
- Gordon Ramsay Granola Recipe
Gordon Ramsay’s Pear Tarte Tatin Recipe
Course: DessertCuisine: FrenchDifficulty: Easy6
servings30
minutes45
minutes222
kcalA classic French upside-down tart with tender, spiced pears baked in a rich caramel sauce under a flaky, buttery crust.
Ingredients
Crust: 188g all-purpose flour, 25g sugar, ¼ tsp salt, 113g cold butter, 60ml ice water.
Filling: 700-900g semi-firm pears, 1 tbsp orange juice, ¼ tsp cinnamon, ⅛ tsp each nutmeg & ginger.
Caramel: 56g unsalted butter, 100g brown sugar.
Directions
- Make the crust: Pulse flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water to form a dough. Chill for 1 hour.
- Prep the pears: Toss peeled, halved pears with orange juice and spices.
- Make the caramel: Melt butter and brown sugar in an oven-safe skillet until bubbly and golden.
- Arrange the pears, cut-side down, in the caramel.
- Roll out the chilled dough and drape it over the pears, tucking in the edges.
- Bake at 400°F (200°C) for 20 mins, then at 375°F (190°C) for 25 mins.
- Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Notes
- Using very cold butter and ice water is the key to a flaky pastry crust.
- A heavy-bottomed, oven-safe skillet is the best pan for this recipe.
- Let the tart rest for 10 minutes before flipping to allow the caramel to set slightly.
- Semi-firm pears like Bosc or Anjou work best as they hold their shape during baking.
