The holidays are just around the corner and with it all of the celebrations with friends and family. This Red Wine Pear Tart Tatin is sure to wow your guests and become a new holiday tradition.
There is nothing like a show stopping tart tatin sitting in the center of a table, like Easy Mango Tarte Tatin. With just a few simple ingredients and easy steps, you will be serving up this Instagram worthy treat.
Red Wine Pear Tart Tatin combines season's peak pears with the ultimate grocery store shortcut, puff pastry. With just the right accent of warm spices and mysterious kiss of red wine, this dish is as elegant as it is easy.
- Pears - Use your favorite variety for this dessert. You want to pick pears that are ripe, but still firm so they keep their shape as this tarte tatin bakes.
- Red Wine - Always pick one that you enjoy drinking. This will form the base of the caramel sauce for the pears.
- Brown Sugar - Enhances the natural sweetness of the pears while creating the trademark glossy caramel that tops this inverted dessert.
- Butter - Adds richness to the pears and caramel.
- Cinnamon - The warmth of the cinnamon adds depth and a little spice.
- Star Anise - This licorice flavored spice comes from an evergreen tree. It adds warmth to the pears and perfumes the entire tarte.
- Puff Pastry - Rich, buttery, and flaky, not only does this create the perfect base for this pie it also makes it easy.
How to Make Red Wine Pear Tart Tatin
This decadent dessert comes together in just a few simple steps. From oven to table, it will be ready in an hour.
Time needed: 1 hour.
Pears kissed by spice and hugged in a red wine caramel sauce are the star of this gorgeous take on the French tarte tatin.
- Misen en Place
Cut your pears into even sized slices, removing the core. Allow your puff pastry to defrost and preheat your oven to 350 degrees.
Melt the butter in a cast iron skillet over medium heat. Add the brown sugar, cinnamon, and star anise. Continue to stir the mixture until the sugar has dissolved and the sauce is beginning to thicken.
Add the red wine and continue to cook the caramel sauce. Allow It to reduce and thicken. It should hug the back of a spoon and hold its shape when you run your finger down the middle.
Arrange your pears on top of the caramel sauce in a uniform pattern.
Roll out your puff pastry to accommodate the width of the cast iron skillet. Tuck in the edges. Cut a small slit in the middle, allowing steam to escape as it bakes.
Let the tarte tatin bake for 35-40 minutes, or until the crust is golden brown and puffed. Remove from the oven and allow it to cool for 10 minutes.
Place a large plate over the top of the cast iron skillet. Flip it over, inverting it onto the plate. Slice and enjoy!
While pears are the star of this seasonal fall dish, sliced apples would also work. Pick an apple that would hold up well to baking.
In addition, you can also use rolled out pie crust for this recipe. It won't have quite the same rich and buttery flavor as the puff pastry but will have a similar appearance.
- Dairy Free - This recipe can be made with dairy free ingredients. Substitute the butter with your favorite dairy free butter and pick a vegan or Dairy Free puff pastry.
A cast iron skillet is the perfect vessel to cook this dessert in. Not only can you create both the caramel sauce and the tarte tatin itself in it as it goes from stove to oven, but it also conducts heat evenly. This recipe fits a 10" cast iron skillet.
Top Tips for Red Pear Wine Tart Tatin
Always allow your puff pastry to defrost before working with it, but not get too warm. Puff pastry is a butter rich item and if it sits out too long it will not only get sticky, but it won't puff as much when baking.
Red Wine Tart Tatin
- 1 10" cast iron skillet
- 3-4 pears
- ½ cup brown sugar
- ½ stick butter
- ¼ cup red wine
- ½ tsp cinnamon
- 2 star anise
- 1 sheet puff pastry, defrosted
- Preheat the oven to 350 degrees.
- Slice the pears in half and core them. Cut the halves into fairly even sized slices.
- Heat a 10" cast iron skillet over medium heat with the butter. Once the butter has melted add the brown sugar, cinnamon, and star anise.
- Allow the butter and sugar to cook until the sugar has dissolved, and it has started to slightly thicken.
- Add the red wine and continue to cook until the sauce has reduced. It should coat the back of a spoon and hold its shape when you run your finger down the middle.
- Arrange the pears on top of the caramel sauce.
- Roll the puff pastry over the top of the cast iron skillet. Tuck in the edges.
- Cut a small slit in the center of the puff pastry so the steam can escape.
- Bake the tarte tatin for 35-40 minutes, or until the puff pastry is golden brown.
- Allow the tarte to cool for 10 minutes.
- Place a large plate over the top of the skillet, and flip it, inverting the tarte tatin onto the plate, pear side up.
- Slice and enjoy!
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