Crisp and buttery, this easy to make dessert is what fall is all about. Pear Tarte Tatin is a simple skillet tart that’s rich and flakey. Made with juicy, ripe pears and topped with a puff pastry dough, you’ll wish fall would never end.

Pear Tarte Tatin slice on a white plate with a fork.

Pear Tarte Tatin

Fall is here and everyone is raving about their apples but I’m team pear when autumn rolls around. They’re like the forgotten fruit of the season and it’s kind of sad because pears are magical. They’re juicy and not too tart….and they bake up wonderfully in this Tarte Tatin recipe.

Most often, a Tarte Tatin is made with apples but we’re mixing things up here with some ripe, juicy pears. This Pear Tarte Tatin is nothing short of amazing. And it couldn’t be simpler to make. 

Slice of Pear Tarte Tatin on a white plate with two scoops of vanilla ice cream and a spoon drizzling the pan syrup over the pear.

What is a tarte tatin?

The Tarte Tatin, named after the Tatin sisters who first created it and served it in their hotel as their signature dish, originated in France.

If you’ve never had a Pear Tarte Tatin…or any Tarte Tatin before…it’s simply an upside down pastry where the fruit is caramelize in butter and sugar before being baked. I like to use a frozen puff pastry dough…thawed, of course….to make this dessert even more simple. And I even made a little video to show you just how easy it really is.

Easy, flaky, buttery Pear Tarte Tatin is the best fall dessert ever. |

How To Make It

Usually, tarte tatin is made in a baking dish or pie plate but to make things even easier…..I pulled out my trusty cast iron skillet just like I did for this Clafoutis back in the day.

Peal the pears and cut in half.

Toss the pears with sugar and set aside.

Melt the butter in the skillet and stir in the sugar. 

Cook the butter and sugar until caramelized. Cool slightly

Add the pears to the skillet, cut side down.

Roll out the dough and trim to fit the skillet.

Cover the pears with the dough and tuck the edges into the skillet.

Bake until puffed and golden.

Place a platter on top of the skillet and invert the tarte onto the platter.

Allow to cool and serve with whipped cream or ice cream, if desired.

Pear Tarte Tatin in a cast iron skillet after being baked.

Pro Tips

  • Don’t over cook the sugar and butter mixture or it will take on a burnt flavor.
  • Be super careful when inverting the tarte onto the platter because the syrup is like molten lava and will spill out everywhere if you don’t move swiftly.
  • If you don’t have pears, you can use apples for this recipe without substituting anything else.

This Pear Tarte Tatin is such a showstopper….it makes a great addition to any holiday table.

Pear Tarte Tatin on a white serving plate with a green napkin to the bottom left.

More Easy Fall Desserts

If you love this Pear Tarte Tatin as much as I do….you should definitely add this Bourbon Pear Salad to your holiday menu…or your Sunday menu…or your Monday menu. It’s amazing. Or, if you’re looking for something else to satisfy your sweet tooth, try this Apple Bread Pudding…it’s amazing.


Pear Tarte Tatin on a white serving plate with a green napkin to the bottom left.


A classic french dessert made with the season's best fruit, this easy Peart Tarte Tatin comes together quickly with store bought puff pastry.
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  • 4 Pears, peeled, cut in half and cored
  • 1 cup plus 3 tablespoons granulated sugar
  • Juice of half a lemon
  • 5 tablespoons salted butter
  • 1 sheet puff pastry, thawed
  • Flour for rolling out dough


  • skillet


  • Preheat oven to 425 degrees.
  • In a large bowl, toss the pears, 3 tablespoons sugar and lemon juice to combine. Set aside.
  • In a large skillet over medium heat, melt the butter and then stir in the sugar. Cook the sugar mixture, stirring constantly, until golden brown and caramelized. Turn off the heat and allow the sauce to cool slightly, the color will darken as it cools.
  • Place the pears in an even layer in the skillet round side down with the stems facing inward.
  • On a lightly floured surface, roll the dough out to approximately 11 inches. Cut off the corners to form a circle approximately 1 inch larger than your skillet.
  • Place dough over the pears. Tuck the edges down between the pears and sides of the skillet.
  • Cut 4 small holes in the top of the pastry and bake for 20-25 minutes or until golden brown and puffed up.
  • Place a large flat serving platter on top of the skillet and, very carefully and quickly, invert onto the platter.
  • Serve warm or at room temperature.


Tarte Tatin is best enjoyed soon after it’s baked. 
Calories: 439kcal, Carbohydrates: 55g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Sodium: 154mg, Potassium: 244mg, Fiber: 6g, Sugar: 18g, Vitamin A: 45IU, Vitamin C: 8mg, Calcium: 22mg, Iron: 2mg