Pear tart tatin

Pear tarte tatin is a delicious riff on the classic French dessert. It's a gooey, caramelized, buttery treat.

I’ve always fancied myself a chocolate person, but I think I might really be a caramel person. And a pastry person – definitely a pastry person. Possibly both. Or all of the above. (This could explain why in the realm of body shapes in which most classify themselves as apples or pears, I’m starting to categorize myself as a snowman.) But oh, some things are worth it. I mean, look at this! A tarte tatin – an inverted pie typically made with apples and a quick butter-sugar caramel started…

A pear and star anise tarte tatin is one of the best desserts to come out of France. Whether it's made with pear, or banana, a tarte tatin just cannot be beaten, says British chef Marcus Wareing.

Our pear tart tatin is a delicious French upside-down dessert. Pears are cooked in sugar and butter in a skillet, topped with store-bought puff pastry and baked.

Pear tart tatin is a stunning dessert that pairs flaky puff pastry with irresistible caramelized pears. This recipe is both elegant and uncomplicated, making it a delightful addition to any special occasion.

For this classic recipe, a puff pastry base is topped with pears and caramel. It’s sure to give some French flavour to any dinner party.

Lime and ginger posset 350ml whipping cream 40g stem ginger syrup Knob stem ginger, grated 2 drops vanilla extract Zest 2 limes, plus juice to taste 1 Whip cream until it begins to thicken

This super easy pear version of the French classic tarte tatin is well worth making and terrific with ice-cream on the side

Crisp, buttery pastry and tender, caramelized fruit come together in this pear version of the classic French tart. It’s guaranteed to have you and your guests coming back for more!

A beautiful tart is a sophisticated dish to add to any table. The pears, almond cream and toasted almonds in this recipe are perfect compliments to one another visually and in flavor. I love serving this dish for the holidays because it is elegant, but simple to make. The tart dough is from SWEET by Helen Goh and Yotam Ottolenghi.