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Pear and Cardamom Tarte Tatin
60% authentic · French-inspired / Fusion
A fragrant twist on the classic Tarte Tatin, replacing apples with pears and infusing the caramel with aromatic cardamom. This variation offers a sophisticated and slightly exotic flavor profile.
Ingredients
- Firm pears (e.g., Bosc or Anjou)6-8
- Unsalted butter120 g
- Granulated sugar180 g
- Ground cardamom1 tsp
- Puff pastry1 sheet (approx. 230g)
- Water2 tbsp
- Saltpinch
Steps
- 1
Preheat oven to 190°C (375°F).
- 2
Peel, halve, and core the pears. You can lightly poach them in water for 5-10 minutes if they are very firm, then drain well.
- 3
In an oven-safe skillet, melt the butter over medium heat. Add sugar, water, salt, and cardamom. Cook, stirring, until a deep caramel forms.
- 4
Arrange the pear halves tightly in the caramel, cut-side down.
- 5
Drape the puff pastry over the pears, tucking the edges.
- 6
Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
- 7
Let cool for 10 minutes, then carefully invert onto a serving plate.
- 8
Serve warm, perhaps with a dollop of Greek yogurt or whipped cream.
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