Each little Tarte Tatin is a golden jewel: pears glazed in amber caramel, baked beneath a cap of puff pastry. When turned out, they reveal their secret — glossy, tender fruit that melts against the buttery crust, a bite-sized echo of classic French indulgence.
Mini Pear Tarte Tatin
Mini pear Tart Tatins with caramelized fruit and puff pastry create a refined, bite-sized French dessert that dazzles at tea or dinner parties.
Ingredients
Scale
- 100 g or ½ cup granulated sugar
- 28 g or 2 tbsp unsalted butter
- 2–3 medium pears (Bosc, Anjou, or Comice), firm but ripe
- 1 sheet puff pastry, thawed
- 5 ml or 1 tsp vanilla extract
- Crème fraîche or lightly whipped cream, for serving
Instructions
Prepare the pears
- Peel and core pears. Quarter, then slice into thin slices to fit snugly into muffin cups without crowding.
Make the caramel
- In a small saucepan, heat the sugar over medium heat until it melts and turns golden amber. Stir in the butter until smooth. Add the vanilla. Note: you can also use prepared caramel. I usually have a jar hanging around in the fridge, and that works well.
Assemble the tins
- Spoon about 1 teaspoon of caramel into the base of each muffin well. Arrange the pear slices over the caramel.
Prepare the pastry
- On a lightly floured surface, roll the puff pastry to about 3 mm or ⅛-inch thick.
- Cut circles just large enough to cover the fruit in each tin.Tuck the edges gently inside so the pears are enclosed.
- Chill the assembled tins for 10 minutes.
Bake
- Preheat oven to 200 °C or 400 °F.
- Bake 20–25 minutes, until the pastry is golden brown and crisp.
Unmould
- Cool for 3–5 minutes, then carefully invert onto a tray lined with parchment (watch for hot caramel). Use a toothpick or small silicone spatula to dislodge any stubborn pieces of pear or caramel.
- Let cool slightly before serving.
Notes
- Works best in a nonstick muffin tin
- For a glossy finish, brush the pears lightly with warmed apricot jam after unmolding.
- Can be baked a few hours ahead; rewarm at 160 °C or 325 °F for 5 minutes before serving.
