dessert for two: pears and pastry

pear tarte tatin

My husband will eat any fruit as long as it is fresh, once it has been cooked whether in muffins, cake or pie, he won’t touch it. Something to do with the texture. However, the only exception to this is my mother’s pear tarte tatin. He absolutely loves it! And he would often ask me to make it, but my mum’s pear tarte tatin is a regular size that is meant to serve 8+ people which will obviously be way too much for us. Not that the two of us wouldn’t be able to polish off a whole one, just that I don’t think that would be too good for us.

pear tart tatin3

So the other day I had a little lightbulb go up and thought why not try to make individual serves in ramekins. So I did, and they came out wonderfully. They also don’t take long to make so is the perfect mid-week dessert for two.

A tarte tatin is an upside down tart made with caramelised fruit and puff pastry. Traditionally it is made with apples, but you can use other fruit such as pears, peaches or pineapples (or for a savoury version, tomatoes or onion). And despite what you may think, it is actually quite easy to make (provided you use store bought pastry!)

pear tarte tatin2

Pear Tart Tatin
serves 2
1 pear
½ sheet puff pastry
40g butter
30g brown sugar
pinch of cinnamon
½ vanilla pod (or ½ teaspoon vanilla paste)


  • Pre-heat your oven to 180°C.
  • Cut the pear in halve and core the middle with a melon ball cutter. Slice each half of the pear into 5mm thick slices.
  • Over medium heat melt the butter, brown sugar, cinnamon and vanilla together in a saucepan. Once all the ingredients have melted together add the pear slices.
  • Let this all simmer together for about 5 minutes while the pears start to cook and the caramel starts to thicken slightly.
  • While this is going take one of the ramekins and place upside down onto the puff pastry sheet and cut out two circles (which will be the size of the ramekin).
  • Once the pear slices are ready divide equally between the two ramekins by placing the slices neatly over each other on the bottom of the ramekin. Spoon about 2 tablespoons of the caramel over the pears.
  • Taking each circle of pastry, gently fold a little lip about 5mm from the edge of the pastry and place over the pears, tucking the lip down the sides.
  • Bake for 20 minutes, or until the pastry is golden brown.
  • Slowly tip each ramekin onto a plate so that the pear side is showing up. Add a scoop of ice-cream or some crème fraiche and serve immediately.

Note: If you have more people to serve, just multiply the ingredients accordingly.

…be fearless, and have fun!


12 responses to “dessert for two: pears and pastry

  1. It is now the season for pears in SA and I think this is going to be delicious. Have always been tempted to try this with prickly pears as well but expect that they would disintegrate during the cooking process. What do you think?


    • Thank you Herman, I would definitely recommend making it now while the pears are in season. How I miss prickly pears! I have not been able to see them anywhere in NZ or Australia. But I think you are right – they will probably disintegrate during cooking.


  2. By the by, have I ever told you how in love I am with the name of your blog? I put vanilla bean in almost anything I can get away with putting it in. Love.

    The pear tart tatin looks phenomenal! I wanted to make an apple one with a coconut crust soon….your photos are a great way to get me going on that. Esp. love the second shot with the zoom on the ice cream…mmmmmmmmm. 😉


    • Thank you! We have a shared love then…vanilla is just one of the best flavours ever, it is hard to try and keep adding it to everything! Ooh apple with coconut crust sounds divine…I’ll keep an eye out for it 🙂


  3. Oh my gosh this is exactly the same as my boyfriend! He won’t even eat dried fruit. You are lucky that you convinced your husband to try it in the first place. I’m convinced they actually do like cooked fruit and it is just stubbornness. These photos are making my mouth water, you are one talented lady !


    • Thank you so much Sam! And I totally agree with the stubbornness, although I think the above dessert was greatly helped by the fact that it is encased in pastry 🙂 we’ve got to sneak it in there whenever we can!


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