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Asian Pear Tarte Tatin
Recipe created by Chef Judy Joo
Tarte Tatin is already one of the great arguments for cooking fruit in butter and caramel, and crisp Asian pears make a particularly lovely version. They keep their shape beautifully while soaking up a deep amber caramel, with Poire Williams amplifying their delicate perfume.
A little pure Asian pear spread melts into the caramel beneath the pastry for an extra hit of concentrated fruit, while a glossy pear-and-citrus marmalade glaze goes on after the flip. Cold vanilla crème fraîche alongside keeps all that buttery caramel firmly on the right side of decadent.
Serves 4-6
Ingredients for the Tarte
4 large, firm Asian pears, about 2½ lb (1.1–1.2 kg) total
1 Tbsp (15 ml) fresh lemon juice
⅓ cup + 1 Tbsp (85 g) caster/granulated sugar
5 Tbsp (70 g) unsalted butter, cut into cubes
¼ tsp fine sea salt
1 tsp pure vanilla extract or vanilla bean paste
2 Tbsp (30 ml) Poire Williams pear brandy
2 Tbsp (30–35 g) Asian pear spread (100% reduced Asian pear)
10½ oz (300 g) all-butter puff pastry, chilled
• Plain/all-purpose flour, for rolling
Asian Pear Marmalade Glaze
2 Tbsp (30 g) Asian pear marmalade
1 Tbsp (15 g) Asian pear spread
1 Tbsp (15 ml) fresh orange juice
1 tsp (5 ml) Poire Williams, optional
Vanilla Crème Fraîche
¾ cup (180 g) crème fraîche
1½ tsp (6 g) icing/confectioners’ sugar
1 tsp pure vanilla extract or vanilla bean paste
Finely grated zest of ½ lemon
Small pinch fine sea salt
To Finish
1 lemon, zested with a channel peeler
1 Tbsp (15g) super fine white sugar
Preparation
- Prepare the pastry. On a lightly floured surface, roll the puff pastry to about ⅛ inch (3 mm) thick. Cut a 9½-inch (24 cm) circle, about 1 inch (2.5 cm) larger than a 8-inch (20 cm) heavy ovenproof skillet or Tatin pan. Prick the pastry lightly all over with a fork, transfer to a baking sheet, and refrigerate or freeze while you prepare the pears.
- Prepare the Asian pears. Peel the pears, halve them from top to bottom, and scoop out the cores with a melon baller or teaspoon. Trim the blossom ends and cut them into six wedges. Toss very lightly with the lemon juice. Pat them thoroughly dry with kitchen paper towels.
- Make the caramel. Scatter the sugar evenly over the base of the 8-inch (20 cm) ovenproof skillet. Add 2 Tbsp (30 ml) water. Cook over medium heat without stirring, gently swirling the pan only if necessary, until the sugar has dissolved and reached a deep amber caramel, about 6–8 minutes. Remove from the heat. Carefully whisk in the butter a few pieces at a time, followed by the salt and vanilla. The caramel may briefly separate; that is fine and whisk back together.
- Pack and pre-cook the pears. Arrange the Asian pear halves very tightly in the caramel, rounded-side down, trimming one or two halves as necessary to fill every gap. They should look almost overcrowded; the fruit will shrink as it cooks. Return the skillet to medium-low heat and cook for 18–25 minutes, turning the pear halves once or twice with tongs and basting them with the caramel, until they have begun to soften and the caramel is thick enough to coat them. A paring knife should enter with some resistance—the pears should be partially cooked, not soft.
- Add the Poire Williams. Remove the pan from the heat and add the Poire Williams. Return to medium-low heat and cook for 1–2 minutes, until the harsh alcohol aroma has cooked away and the caramel is glossy. Do not flambé. Remove from the heat.
- Arrange for the final bake. Heat the oven to 375°F (190°C). Using tongs, make a final neat arrangement with the pears rounded-side down. If there is an excessive pool of thin liquid in the pan, spoon a little off; you want a thick caramel coating, not pear soup. Dot the Asian pear spread in small amounts over and between the pears. Let the fruit cool for 10 minutes.
- Add the pastry. Lay the cold pastry over the pears and tuck the edge down between the fruit and the side of the pan, as though tucking the pears into bed. Cut 3 small steam vents in the centre.
- Bake. Set the skillet on a lined baking sheet and bake for 30–35 minutes, until the pastry is deeply golden, well puffed, and crisp. If the pastry is browning too quickly before the fruit is tender, loosely cover the top with foil for the final few minutes.
- Rest and invert. Let the tarte rest for 10–15 minutes—long enough for the caramel to settle slightly, but not so long that it sets hard in the pan. Run a thin knife around the edge. Place a rimmed serving plate over the skillet, protect your hands well, and invert decisively in one movement. Lift off the pan.
- Make the sugared lemon peel. Place the lemon peel curls on a plate and sprinkle the sugar over. Toss the peels with the sugar until well coated and set aside.
- Glaze and serve. While the tarte rests, whisk together the Asian pear marmalade, Asian pear spread, and orange juice together in a small sauce pan, set over medium-low heat until loose and glossy. Remove from the heat and stir in the Poire Williams, if using. Brush or spoon a very thin layer over the warm pears—enough for shine and a concentrated hit of pear, citrus, and ginger, but not so much that the pastry becomes soggy. In a small bowl, whisk together the crème fraîche, icing sugar, vanilla, lemon zest, and salt until smooth. Serve the tarte warm with the cold vanilla crème fraiche, and sprinkle the sugared lemon zest on top.
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