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Pear Tarte Tatin with Toffee Sauce

Posted on July 12, 2011 by in baked goods

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When I posted my Pear Tarte Tatin on Twitter early Thursday morning, I was unaware of how many Tarte Tatin recipe would be posted that day. I think it is fantastic to have so many variants of the same recipe, all unique in their own way. To me, the best thing about a Tarte Tatin is the fact the fruit remains the star of the show……
The pastry merely keeps it all together. I have quite a history with this French delicacy. My ClemenGold Tarte Tatin made it to Taste Magazine, my personal favorite was the Peach Tarte Tatin and I also made a Plum Tarte Tatin as well as a classic Apple Tarte Tatin with Chili Ice-cream, heck I have even made a Tomato Tarte Tatin with great success.
Pears are in season virtually throughout the year here in South Africa, yet somehow everyone associates it with winter.

Recipes like spiked pears, pears poached in red wine and “Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau” ( a recipe from the Taste website that I can see this in my very near future!) are all over the Internet.
Pears are not only delicious to eat, but really good for you. With high counts in Vit C, potassium and calcium, it seems like the perfect fruit to be eating right now. Since feelings and relationships have gone somewhat pear-shaped here in blog land this week, I thought something sweet to redeem ourselves will be in order.
The idea of individual Pear Tarte Tatin is not entirely my own, although I have made individual Peach TarteTatins, but I saw sometime last week how Gordon Ramsay made them in one of his shows. The idea for the Toffee sauce I can claim, but I will guide you through that process.

Pear Tarte Tatin with Toffee Sauce.


4 pears – ripe, but not too soft
1 roll puff pastry – thawed
1 cup sugar
8 star anise
125gr butter
250 cream
1 shot glass full of vodka, brandy or maybe a dry sherry
1 egg for egg wash

Slice pears in half, try to keep the little stalk on.  Also cut a slice of the rounded side of the pear so that it can lay flat on the puff pastry. Place the pears on the puff pastry and cut 8 pear shapes from the pastry. Keep the pastry “pears”. Carefully remove the pip section and replace with a star anise. Heat the butter and sugar in a big open skillet and once the sugar has melted add the pears, cut sides down. Slowly caramelize the pears, using a spoon to drizzle the warm syrup over the pears. Once the pears have some color( they do not have to be cooked right through), remove from the pan and allow to cool. Add the vodka, brandy or sherry to the pan and allow alcohol to reduce until you will have a rich brown caramel sauce. Add the cream and keep stirring until it becomes like “liquid toffee”. Remove from the stove plate and keep warm. Brush the pastry pears with egg wash and place the pears on top, cut side up. Bake in a very hot oven until the puff pastry is golden brown and all puffed out. Serve with the Toffee Sauce and Vanilla Bean Ice-Cream.

Tarte Tatin Recipe from across the food blogs
Stefan Marais, Society Bistro – Apple Tarte Tatin 
Today is the last day to vote for your favorite Cupcake on Food 24. Our entry is No.2, but feel free to take your pick.

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8 Responses to “Pear Tarte Tatin with Toffee Sauce”

  1. That Girl 13 July 2011 at 12:06 am #

    So many variations must mean you're on the right track!

  2. bellini 13 July 2011 at 12:29 am #

    Years ago at a French cooking class we made poached pears with a puff pastry crust in a similar style. I haven't tried it at home even after all of these years. With the sauce these would be "off the hook".

  3. Cynthia 13 July 2011 at 5:05 am #

    I like your interpretation!

  4. peachkins 13 July 2011 at 10:33 am #

    The toffee sauce looks fantastic with that pear tart

  5. Junglefrog 13 July 2011 at 3:12 pm #

    Love a good tarte tatin! I've actually just made a poached pear for the first time but love the look of this pear tartin..

  6. Pinkpolkadot 13 July 2011 at 10:26 pm #

    Wow, Nins, this is sooooo cute!!

  7. Jeanne 14 July 2011 at 3:43 pm #

    Oh I am SO going to make these! I am a sucker for a tarte tatin…

  8. Rene 30 January 2015 at 3:00 pm #

    I’ve made this for my book club and it was a real show stopper!The star anise and toffee sauce made it extra special! Thanks for a wonderful recipe!

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