Pear Maple and Pecan Tarte Tatin

Save this recipe on:

Golden caramelized pears, a hint of maple syrup, and a buttery puff pastry crust come together in this show-stopping Pear Maple and Pecan Tarte Tatin. It’s the kind of dessert that looks fancy, tastes luxurious, and yet is surprisingly easy to prepare. The glossy finish of the maple glaze and the crunch of roasted pecans elevate this upside-down tart into something truly unforgettable.

Whether you’re hosting a fall gathering, planning a cozy Sunday bake, or simply need a dessert to impress your friends, this tarte tatin delivers comfort and elegance in every bite. Serve it warm with a scoop of vanilla ice cream or a drizzle of fresh cream, and watch it disappear slice by slice.

---

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

• Naturally sweet: The ripe pears and maple syrup do most of the sweetening, letting you skip heavy sugars.
• Crunch meets caramel: Toasted pecans and buttery caramel sauce balance textures and flavors effortlessly.
• Elegant but easy: Looks like it came from a patisserie, but no special pastry skills required.
• Seasonal charm: Perfect for fall and winter, but just as delightful year-round.
• Crowd-pleaser: Everyone loves an upside-down tart that reveals its golden beauty once flipped.

---

Preparation Phase & Tools to Use

Essential Tools & Why They Matter:

• 10-inch ovenproof skillet or cast iron pan: This dish starts on the stovetop and finishes in the oven, so a pan that can do both is crucial.
• Sharp knife & peeler: You’ll want clean, even pear slices to ensure even cooking and a beautiful pattern.
• Pastry brush: Handy for brushing butter or extra glaze on the crust before baking.
• Rolling pin (optional): If using puff pastry from a block, a rolling pin helps roll it out evenly.
• Wire rack: To cool the tart slightly before serving while keeping the bottom crisp.

Each of these tools ensures your Tarte Tatin is baked to caramelized perfection and flips out beautifully. Using the right skillet prevents sticking, and even slicing gives that elegant, layered look we all love.

---

Ingredients for the Pear Maple and Pecan Tarte Tatin

• Pears (firm but ripe, like Bosc or Anjou): These hold their shape during cooking and bring gentle sweetness.
• Maple syrup: Adds rich, earthy sweetness that pairs beautifully with the pears.
• Brown sugar: For deep caramel notes when melted into the syrup.
• Butter: Essential for creating that luscious caramel base and rich flavor.
• Pecans: Toasted for crunch and nutty contrast to the soft pears.
• Puff pastry: The buttery, flaky topping that becomes the crisp base once inverted.
• Vanilla extract: A touch of warmth and depth in the caramel.
• Salt: Balances sweetness and enhances the overall flavor.

---

How To Make the Pear Maple and Pecan Tarte Tatin

Step 1: Prepare the Caramel Base

In a 10-inch ovenproof skillet, melt butter over medium heat. Stir in brown sugar, maple syrup, and a pinch of salt. Let it simmer until the mixture bubbles and thickens slightly, about 3–5 minutes.

Step 2: Arrange the Pears & Pecans

Peel, core, and slice the pears into 1/2-inch thick wedges. Arrange them in a circular pattern over the caramel in the skillet. Tuck toasted pecans between and over the pears for added texture.

Step 3: Add the Puff Pastry

Roll out the puff pastry (if needed) to slightly larger than your skillet. Carefully lay it over the pears, tucking in the edges down the sides of the pan. Cut a few small slits in the pastry to let steam escape.

Step 4: Bake to Golden Perfection

Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the pastry is golden and crisp. Let the tart rest for 5–10 minutes out of the oven.

Step 5: Flip and Reveal

Place a large serving plate over the skillet, carefully flip the tart upside down, and gently lift off the pan. Spoon any remaining caramel from the skillet over the top.

---

Serving and Storing the Pear Maple and Pecan Tarte Tatin

This dessert is best served warm when the caramel is still gooey and the pastry crisp. Pair each slice with vanilla ice cream or whipped cream to balance the sweetness.

To store leftovers, let the tart cool completely and place it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F to restore its texture. Avoid microwaving, as it may soften the pastry too much.

For freezing, wrap individual slices in plastic wrap and foil. Freeze for up to 1 month. Reheat in a low oven until warmed through.

---

Frequently Asked Questions

What kind of pears work best?

Bosc and Anjou pears are ideal—they’re firm enough to hold their shape while cooking but still tender and flavorful.

Can I make this ahead of time?

Yes! You can bake the tart earlier in the day and warm it up in a low oven just before serving. It also tastes great at room temperature.

Do I have to use puff pastry?

Puff pastry gives the lightest, crispiest result, but you could substitute it with pie dough or phyllo in a pinch.

How do I keep it from sticking to the pan?

Make sure your skillet is well-buttered and don’t skip the caramel base. Let the tart rest for a few minutes after baking to help it release cleanly when flipped.

Can I use other nuts instead of pecans?

Absolutely. Walnuts or hazelnuts also work beautifully, but pecans pair best with the maple and pear combination.

Is it very sweet?

It’s sweet but well-balanced thanks to the salt, buttery crust, and earthy maple. You can reduce the sugar slightly if desired.

---

Want More Dessert Ideas with a Cozy Twist?

If this Pear Maple and Pecan Tarte Tatin hit the spot, you’ll love these other treats from the kitchen:

• Honey Butter Sweet Alabama Pecan Bread for a rich, nutty loaf that’s easy to slice and share.
• Old-Fashioned Egg Custard Pie if you enjoy vintage-style desserts with silky texture.
• Amish Applesauce Cake for a moist, spiced bake that pairs beautifully with fall flavors.
• Cinnamon Roll Cheesecake for when you want cheesecake and cinnamon rolls in one dreamy bite.
• Chocolate Caramel Toffee Crunch Cake if you’re craving a decadent, layered dessert experience.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the pecans? Add a twist of spice? Or maybe try a different fruit?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other bake smarter.

---

Print

Save this recipe on: