Pear Maple And Pecan Tarte Tatin

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There’s something irresistibly comforting about a warm tarte tatin fresh from the oven. The way the caramel bubbles around tender fruit, the flaky puff pastry soaks in just enough syrup, and that first slice lifts to reveal a golden, glossy masterpiece—this is the kind of dessert that turns a simple dinner into a special occasion. When I decided to swap out the classic apple for pears and drizzle in maple syrup instead of traditional caramel, I knew I had something special. And the pecans? They bring the perfect buttery crunch to round it all out.

This Pear Maple and Pecan Tarte Tatin is one of my go-to desserts when I want to impress without overcomplicating things. It looks stunning, tastes luxurious, and requires surprisingly little effort. I love serving it warm with a dollop of crème fraîche or a scoop of vanilla ice cream, and watching eyes light up with every bite. Trust me, once you try it, you’ll want to make it your signature dish too.

Why You’ll Love This Pear Maple And Pecan Tarte Tatin

This dessert has it all—soft, sweet pears swimming in rich maple syrup, crunchy toasted pecans, and golden puff pastry that turns perfectly crisp in the oven. It’s elegant enough for holidays or dinner parties, but easy enough for a cozy night in. Plus, the ingredients are simple and seasonal, making it a recipe you can revisit again and again.

What Kind of Puff Pastry Should I Use?

Use a high-quality, all-butter puff pastry if possible. The buttery flavor pairs beautifully with the maple and pears. Frozen puff pastry sheets from the store work great—just be sure to thaw them properly before using so you can roll and shape them easily. Avoid low-fat versions as they don’t puff up or brown as well.

Options for Substitutions

• Fruit: Apples, plums, or even peaches can step in for pears if that’s what you have on hand.
• Nuts: Walnuts or almonds can replace pecans if you prefer or have allergies.
• Syrup: If you don’t have maple syrup, you can use honey or brown sugar caramel, though the flavor will be slightly different.
• Pastry: If puff pastry isn’t an option, a shortcrust pastry works too, though it will be denser.

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Ingredients for This Pear Maple And Pecan Tarte Tatin

• Ripe but firm pears: They hold their shape during baking while becoming perfectly tender and absorbing the maple flavor.
• Maple syrup: This gives the tarte its rich, caramel-like sweetness with a deep, earthy undertone.
• Unsalted butter: Helps create a glossy, flavorful base and blends with the maple syrup for a luscious finish.
• Brown sugar: Adds extra depth to the caramel and enhances the natural sweetness of the pears.
• Pecans: Toasted and chopped, they offer a satisfying crunch and nutty contrast to the soft fruit.
• Vanilla extract: Adds warmth and aromatic depth to the syrup mixture.
• Ground cinnamon: A small amount brings gentle spice and coziness.
• Sea salt: A pinch balances the sweetness and intensifies all the flavors.
• Puff pastry: Buttery and flaky, it forms the perfect golden crust that soaks up all the caramel.

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Step 1: Prepare the Pears

Peel, core, and halve the pears. Make sure to choose pears that are ripe but still firm so they don’t turn mushy while baking. Set them aside as you prepare the caramel base.

Step 2: Make the Maple Caramel Base

In an oven-safe skillet (preferably cast iron), melt butter over medium heat. Add brown sugar and stir until it dissolves. Then pour in the maple syrup, vanilla extract, cinnamon, and a pinch of salt. Let the mixture bubble for a minute or two until slightly thickened.

Step 3: Arrange the Pears and Pecans

Place the halved pears cut-side down into the caramel in a circular pattern. Tuck them in tightly as they will shrink slightly while cooking. Sprinkle chopped pecans generously over and between the pears.

Step 4: Add the Puff Pastry

Roll out your thawed puff pastry slightly to fit your skillet. Drape it over the fruit and tuck the edges gently down around the pears. Use a sharp knife to cut a few small vents in the top for steam to escape.

Step 5: Bake to Golden Perfection

Transfer the skillet to a preheated 375°F (190°C) oven and bake for about 30-35 minutes, or until the pastry is puffed and golden brown. The syrup should be bubbling around the edges.

Step 6: Flip and Serve

Let the tarte cool for 5 minutes, then place a large plate over the skillet and carefully invert it. Tap the bottom gently to help release the fruit. Lift the skillet away to reveal the beautiful caramelized top. Serve warm with vanilla ice cream or whipped cream.

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How Long to Prepare the Pear Maple And Pecan Tarte Tatin

Prep Time

Preparing the ingredients, including peeling and slicing the pears and making the caramel base, takes about 20 minutes. If your puff pastry is already thawed and ready, you’ll move through the steps even faster. Having everything pre-measured and laid out will make things seamless.

Cook Time

Baking takes approximately 30 to 35 minutes in a preheated oven at 375°F (190°C). Once out of the oven, allow it to rest for 5 minutes before flipping it onto a serving plate. Altogether, from start to finish, you’re looking at just under an hour.

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Tips for Perfect Pear Maple And Pecan Tarte Tatin

• Choose pears that are firm and just ripe to maintain their shape while baking.
• Don’t overcook the caramel on the stovetop; it should just bubble lightly to thicken slightly before baking.
• Use an oven-safe skillet so you can transition from stove to oven with ease.
• Chill the puff pastry in the fridge for 10 minutes before placing it over the fruit to help it puff better.
• After baking, let the tarte sit for 5 minutes before flipping—this helps the syrup thicken slightly and reduces the risk of burns from hot caramel.

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Watch Out for These Mistakes While Cooking

• Using overly ripe pears: They’ll turn mushy and lose their structure.
• Not arranging pears tightly: They shrink as they cook, so pack them in well to avoid gaps.
• Forgetting steam vents in the pastry: This can cause the pastry to get soggy and not cook through.
• Overcooking the caramel: It can burn easily, leaving a bitter taste.
• Flipping the tarte too early or too late: Too early and the caramel is too runny; too late and it might stick.

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What to Serve With Pear Maple And Pecan Tarte Tatin?

1. Vanilla Bean Ice Cream

The classic pairing. Cold, creamy, and the perfect contrast to the warm caramelized tart.

2. Crème Fraîche

Tangy and rich, it cuts the sweetness beautifully and adds a slight edge.

3. Whipped Mascarpone

Silky and slightly sweet, mascarpone whipped with a touch of vanilla is luxurious.

4. Spiced Chai Tea

The warm spices complement the cinnamon and maple in the tarte.

5. Sparkling Wine or Cider

A crisp, slightly sweet drink balances the richness of the dessert and refreshes the palate.

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Storage Instructions

Refrigeration

If you have leftovers, allow the tarte to cool completely before wrapping it in foil or storing it in an airtight container. It will keep in the refrigerator for up to 3 days.

Reheating

To reheat, place slices in a 300°F (150°C) oven for 10-15 minutes until warmed through. Avoid microwaving, as it will soften the pastry.

Freezing

While it’s best fresh, you can freeze the tarte once cooled. Wrap tightly and freeze for up to one month. Reheat from frozen in a 350°F (175°C) oven until hot and crisp.

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Estimated Nutrition

(Per serving, based on 8 servings):

• Calories: ~370 kcal
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 42g
• Fiber: 3g
• Sugars: 23g
• Protein: 3g

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Frequently Asked Questions

What are the best pears to use for tarte tatin?

Bosc or Anjou pears work best because they hold their shape well and have a naturally sweet flavor.

Can I make this tarte ahead of time?

Yes! You can bake it a day in advance and reheat it in the oven before serving. It’s even more flavorful the next day.

Is puff pastry necessary or can I use pie dough?

You can use pie dough, but the texture will be denser. Puff pastry creates a lighter, flakier result.

Can I use maple-flavored syrup instead of real maple syrup?

Real maple syrup is strongly recommended for its depth and purity of flavor. Imitation syrups can taste artificial.

Do I need to toast the pecans beforehand?

Toasting is optional but highly recommended. It deepens their flavor and keeps them crunchy even after baking.

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Conclusion

Pear Maple and Pecan Tarte Tatin is a cozy, elegant dessert that combines rustic charm with irresistible flavor. With caramelized pears, a buttery crust, and crunchy pecans, it delivers the perfect balance of texture and taste. It’s approachable for beginners yet impressive enough for a festive gathering. Once you try it, it’s bound to become a new favorite in your baking rotation.

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