📝 About This Recipe
A sophisticated twist on the classic French Tarte Tatin, this dessert replaces traditional apples with buttery, melt-in-your-mouth pears. The addition of fresh rosemary adds a subtle, piney earthiness that cuts through the richness of the amber caramel and flaky puff pastry. It is a rustic yet elegant masterpiece that showcases the transition of seasons through its warm, aromatic profile.
🥗 Ingredients
The Fruit Base
- 5-6 pieces Bosc or Anjou Pears (firm but ripe, peeled, halved, and cored)
- 1 tablespoon Lemon Juice (to prevent browning)
Rosemary Caramel
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 3/4 cup Granulated Sugar
- 2 sprigs Fresh Rosemary (left whole for infusion)
- 1 teaspoon Vanilla Bean Paste (or 1 vanilla bean, scraped)
- 1/2 teaspoon Flaky Sea Salt (plus extra for finishing)
Pastry
- 1 sheet All-Butter Puff Pastry (thawed but very cold)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
For Serving
- 1/2 cup Crème Fraîche (or vanilla bean ice cream)
- 1 small sprig Fresh Rosemary (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Ensure the oven rack is in the center position.
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2
Peel the pears, cut them in half lengthwise, and use a melon baller or small spoon to remove the cores. Toss them gently with lemon juice to maintain their pale color.
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3
On a lightly floured surface, roll out the puff pastry sheet. Cut a circle that is about 1 inch wider in diameter than your 9 or 10-inch oven-proof skillet. Prick the pastry all over with a fork and place it back in the fridge to stay cold.
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4
In a heavy-bottomed, oven-proof skillet (cast iron is ideal), melt the butter over medium heat.
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5
Sprinkle the sugar evenly over the melted butter. Do not stir; let the sugar dissolve and begin to bubble.
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6
Add the whole rosemary sprigs and vanilla bean paste to the bubbling sugar-butter mixture. Cook for about 5-7 minutes until the syrup turns a deep, golden amber color.
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7
Once the caramel is amber, remove the rosemary sprigs using tongs and discard them. Sprinkle in the flaky sea salt.
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8
Carefully arrange the pear halves in the skillet, cut-side up, in a circular pattern. Fit them tightly together as they will shrink slightly during cooking.
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9
Cook the pears in the caramel over medium-low heat for 8-10 minutes. This pre-cooks the fruit and allows the juices to mingle with the caramel.
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10
Remove the skillet from the heat. Carefully drape the chilled puff pastry circle over the pears.
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11
Using a spoon or spatula, tuck the edges of the pastry down into the sides of the skillet, essentially 'bedding' the pears into the dough.
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12
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown.
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13
Remove from the oven and let it rest in the pan for exactly 5 minutes. This allows the caramel to thicken slightly so it doesn't run everywhere, but keeps it liquid enough to release.
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14
Place a large serving plate over the skillet. Using oven mitts, firmly hold the plate and skillet together and quickly invert them. Lift the skillet away to reveal the caramelized pears.
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15
Rearrange any pears that might have stuck to the pan, and let the tart cool for at least 15 minutes before slicing.
💡 Chef's Tips
Choose firm pears like Bosc; soft pears like Bartlett will turn to mush during the caramelization process. Do not over-stir the caramel as it forms to prevent crystallization; a gentle swirl of the pan is all you need. If the caramel looks too thin after inverting, you can pour the excess into a small saucepan and boil it for 2 minutes to thicken it into a glaze. Always use 'all-butter' puff pastry for the best flavor and lift; vegetable oil-based pastries won't have the same flaky richness. If your pears are very juicy, pat them dry with a paper towel before adding them to the caramel to prevent a soggy crust.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold Crème Fraîche to balance the sweetness. Pair with a glass of chilled Sauternes or a late-harvest Riesling. A scoop of high-quality salted caramel ice cream makes for an extra indulgent treat. Sprinkle a tiny pinch of fresh, finely minced rosemary over the top just before serving for a pop of color and aroma. Accompany with a sharp espresso or a strong Earl Grey tea.