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After 30 minutes ithasn’t carmelized and the pears are already done. By the time it’s baked it will be mush. I think it would be better to carelize first and then add the pears.If by some chance it does turn out well, I will write a new review. Very frustrated right now.
Hi, Sue! I’m so sorry you weren’t happy with this recipe! The pears do end up being quite soft by the end of the cooking time, but should hold together ok (especially if you used firm bosc pears, which tend to hold up a little better). I do you hope you ended up liking the final result!
Hi Sue, I made the caramel, put it in the base of a springform and the put the raw pears over that (mainly because of lacking an oven-proof skillet), and it turned out great, (especially ig you can catch all that extra caramel in something and save it for later)
Absolutely delicious and so easy! I added a touch of pear liquor when making the caramel sauce, but it doesn’t need it.
This was a hit! I didn’t have ginger and it was still delicious!
Spot on! We’ve made this twice now and are at risk of making it again. This is a dessert that will wow everyone and it is relatively easy!
I’m so glad you liked it Lisa!
oh to add on to what I posted, i turned it out on to a huge platter. It was tricky but it worked. Also b/c i used 6 pears i didn’t have to mess with the design after i turned it over.
This was really good and everyone enjoyed it. I will make it again. I made it in a 12 inch cast iron skillet. I used 6 bosc pears and doubled the dough recipe. I didn’t use all the dough saved some of it for later use. It was tricky to get it out of the skillet, bc its so big. So next time, I will try to find a 9 inch skillet for this. thanks!
Elise, do you think this recipe would be enough dough for the crust on a 12” cast iron? You mentioned below that you usually have extra dough when in your 10”. Are there any reasons not to do this in a 12”? It’s all I have. I do have a 10” round camping Dutch oven that I cook with on coals. Seems like this recipe might work well in that, if you think the 12” pan wouldn’t work.
Hi Beth, if I were to use a 12-inch cast iron pan, I would probably increase the dough amount by at least 25%. But the bigger problem is, what pie dish are you going to turn out the tarte into? It needs to be at least as big as the cast iron pan.
I hadn’t thought that far ahead ;) I don’t own any pie dishes, so I guess I would just plan to turn out on a serving plate. Will that work, or do I need something that has walls to hold it all together and catch the sauce?
I’ve made this four or five times in the last couple years and it’s always a hit. (I’m quite liberal with the ginger.) It sometimes very literally doesn’t “turn out” as it should, but just puzzle the pears back where they belong and it will look just like the picture.
For years, this website is one of my go to places when I cook, but my first time posting.. Thanks Elise.
This recipe is outstanding in every way. But we are cooks who are always tweeking things!
Here are two observations. If your pears are ripe ( I used Bartlett), 2/3 C. sugar for the caramel seemed almost too sweet. I’d cut back to just 1/3 C. The nutmeg and ginger is very subtle but good. When the tarte is made with apples, Jaques Pepin sprinkles currants and slivered almonds onto the fruit.
Should you need to – leave the tarte in the pan after cooking. Reheat just to liquify the caramel, then invert. I did this because I brought the tarte to a dinner party.
In my opinion, Tarte tatin is one of the easiest and most delicious deserts ever.
Thanks for the tips Josh, glad you like the recipe!
wow i just love this thank you so much Elise
You are very welcome Janet!
Just made it! So delicious. Great recipe.
The dough is easy to make and baked perfectly.
I didn’t have ginger and lemon. And used only 4 teaspoons of sugar for filling.
may i sub prepared minced ginger with fructose/vinegar/salt amongst the ingredients? i can’t afford to buy a bag of candied ginger and in my wee coastal town of Brookings, Oregon, there aren’t any cheap means of obtaining it. (and i love the fact that the crust is via Zuni Cafe, my favorite restaurant for over 30 years!) bless up, Elise.
It’s really easy to make candied ginger with fresh ginger. See David Lebovitz’s guide here: http://www.davidlebovitz.com/candied-ginger/
I want to make this recipe but could you use something else sour creamm if you don’t have any in the frigde?
Hi Victoria, replace the 1/4 cup of sour cream with 2 additional tablespoons of butter.
Thanks Elise, i see that i will have to go out and buy a pan, That is fine but I will be using the oven quite a bit that day therefor i wonder if this can be made a day ahead and if so how do i reheat it >
Can I use a heavy stainless steel pan instead ?
Hi Penny, for this recipe you want to use a pan that is relatively stick-free and can handle the heat of the oven. Stainless is not stick free and so when you go to turn the tart over, you may have issues. That said, it is worth experimenting. Let us know how it goes for you!
I just made this in a stainless steel pan and had no issues whatsoever. It’s cooling down now and I can’t wait to eat it!! :)
This is the best and simplest recipe yet. I was in the midst of making pear tart tatin with another recipe and stopped because it wasn’t working….Went to this web site and found your recipe..Eureka….made it yesterday and it was a big hit with company last night. Will use it again and again…Used bosc pears…
Received a beautiful box of pears for Christmas. I’ve used a couple in juice drinks. My sister raved about our aunt’s pear tart recipe, sounds like it might be (the same) as yours. My dilemma is my cast iron fry pan has ridges. Should I purchase a new one? (then it won’t be seasoned). I am real excited to try your recipe! Seems almost a waste to use these beautiful pears in a juice drink!
So your cast iron pan is more like a grill pan? Yep, that won’t work. It’s not that hard to season a new cast iron pan (you can Google it), or you can often find great used ones, already seasoned, at thrift stores.
It’s looks very delicious! thanks but I have a problem we don’t have sour cream!!!!!!!!!!! what can I do ? I love to make it!
Hi Sherry, use prepared puff pastry or any pastry crust recipe.
You made my Christmas dinner absolutely divine with this recipe! The pear tartin was heavenly and enjoyed by all. Thank you!
This turned out sooo tasty, although my crust didn’t do what it was supposed to…sort of cracked and fell apart during the baking process :( I was using pastry flour, maybe that was the issue?? Didn’t even attempt to invert it, just scooped it out and served with homemade whipped cream. Delectable! Makes a great breakfast too :)
NB: if you’re out buying your Bosc pears, buy a couple more than you think you may need. I bought 5, but it turned out one of them was bad in the middle. It worked with 4 large ones, but barely, and there were noticeable gaps which probably contributed to the crust falling apart. Not really the issue you want to be having in the middle of putting this together!