Jamie Oliver’s Pear Tarte Tatin is his twist on a classic French dessert. Traditionally, a tarte tatin is made by caramelizing fruit in sugar and butter, then topping it with pastry and baking it upside-down. Once cooked, the tart is flipped so the gooey caramelized fruit is on top. It’s rustic, a little messy and absolutely gorgeous.
Jamie’s version leans into ripe pears, warm spices and that golden, buttery puff pastry. It’s indulgent but not heavy. Sweet but not cloying. Basically, the kind of dessert that disappears the second it hits the table.
Jamie Oliver Pear Tarte Tatin Recipe
Ingredients Needed
Let’s get real: you don’t need a wild pantry to make this but quality matters. Here’s what you’ll need:
For The Tart
- 5-6 ripe pears – Conference or Williams work best. Not too mushy but ripe enough to bring sweetness.
- 100g caster sugar – That fine white sugar that melts like a dream.
- 50g unsalted butter – Soft, creamy and ready to melt into gold.
- 1 sheet of all-butter puff pastry – Store-bought is totally fine but all-butter is non-negotiable.
- A pinch of sea salt. To balance the sweetness.
- Optional: a dash of vanilla extract or cinnamon. For a cozy, warm depth.
For Serving (optional But Heavenly)
- Vanilla ice cream or crème fraîche. Because cold and warm together = magic.
Equipment Needed
Nothing fancy, just the essentials:
- Ovenproof frying pan or tarte tatin dish (about 20-24cm)
- Peeler and knife – To prep the pears.
- Chopping board
- Rolling pin (optional, for puff pastry shaping)
- Spatula or spoon
- Plate for flipping – Big enough to cover the whole pan.
How To Make Jamie Oliver’s Pear Tarte Tatin
This part’s a little thrilling because you’re basically cooking it upside-down. Here’s the step-by-step:
1. Prep The Pears
Peel them. Halve them. Scoop out the cores with a spoon or melon baller. If your pears are super juicy, give them a quick dry with paper towel.
2. Caramel Time
In your ovenproof pan, melt the sugar over medium heat. Don’t stir-just swirl the pan gently as the sugar starts to melt and color. When it hits a deep golden amber, add the butter and stir it in gently. This is where the magic starts.
Optional: Add a splash of vanilla extract or a sprinkle of cinnamon at this point.
3. Add The Pears
Place the pears cut-side up into the caramel, arranging them neatly. Remember, this will become the top of the tart once flipped. Let them bubble and caramelize for about 5 minutes.
4. Add The Pastry
Roll your puff pastry slightly if needed. Cut it into a circle just larger than your pan. Lay it over the pears, tucking the edges down gently around the fruit like a blanket. Prick the pastry a few times with a knife so it doesn’t puff unevenly.
5. Bake
Pop the whole thing into a preheated oven at 190°C (375°F). Bake for around 25-30 minutes or until the pastry is puffed and golden.
6. The Flip
Let it rest for a few minutes. but not too long or the caramel hardens. Run a knife around the edge of the pastry. Place a large plate over the pan and carefully flip it. Be bold but cautious-hot caramel can be dangerous.
Lift the pan and reveal that beautiful, glossy, caramel-drenched pear tart.
What I Learnt
- Caramel waits for no one. You have to watch it like a hawk. One second it’s golden, the next it’s bitter. Patience is key-but so is timing.
- Pears can surprise you. I thought they’d be too soft but they held their shape and soaked up the caramel beautifully.
- Flipping is a moment of truth. I was nervous but it turned out to be the most satisfying part. It’s like unveiling a secret.
- Puff pastry is a lifesaver. Store-bought puff is totally acceptable. Just go for all-butter. The difference is huge.
Recipe Tweaks For Jamie Oliver’s Pear Tarte Tatin
Jamie’s pear tarte tatin is already a winner. It’s rustic, caramelized and just the right side of indulgent. But once you’ve made it a few times, you might want to play around. Here’s how to make it your own:
1. Switch Up the Fruit
Not a fan of pears? Or maybe they’re just not ripe? Try apples (go for Braeburn or Pink Lady for that sharp-sweet vibe). Plums work too, especially when they’re just starting to soften. If you’re feeling fancy, use a combo-half pear, half apple, maybe a stray fig in the mix.
2. Spice it Up
Jamie usually goes with vanilla or a hint of cinnamon but you can crank up the warmth. Try ground cardamom for a floral twist or grate in some fresh nutmeg. Even black pepper-just a whisper-can wake up the sweetness.
3. Butter and Sugar, Reimagined
The caramel base is key. Jamie tends to stick to white sugar but dark brown sugar adds a deeper, molasses flavor. Want a salted caramel edge? Just sprinkle a pinch of sea salt into the pan once the sugar melts. Butter-wise, go for cultured or European-style if you want that richer, tangy depth.
4. Pastry Tweaks
Puff pastry is the classic-store-bought or homemade. But you can switch things up with rough puff or even a flaky pie crust if puff feels too delicate. Brush it with egg yolk before baking for that golden, glossy finish.
5. Boozy Upgrade
Before you pop the pears into the caramel, add a splash of brandy, dark rum or even spiced whisky. Let it simmer for a minute to burn off the alcohol but keep the flavor. Your kitchen will smell like a French bakery.
Storage Tips For Leftovers
So you didn’t demolish the whole thing in one go? Impressive. Here’s how to keep those leftovers tasting just as good the next day.
1. Let it Cool Completely
Don’t wrap or box it up while it’s still warm. That steam? It’s your enemy. It turns that crispy pastry soggy in no time.
2. Fridge It Right
Wrap the tarte loosely in foil or wax paper. Avoid airtight containers-they trap moisture. It’ll stay decent in the fridge for up to 3 days. But really, the first 24 hours are the sweet spot.
3. Reheat Without Ruining
Microwaving? Tempting but risky. It’ll melt the caramel and make the pastry limp. Instead, pop slices in a 180°C (350°F) oven for 10-12 minutes. Toaster ovens work a treat too.
4. Freeze? Maybe.
It’s not ideal but if you’re desperate, freeze individual slices wrapped in parchment and foil. When ready, reheat from frozen in the oven. Just expect a slightly less crisp bite.
What To Eat With Jamie Oliver’s Pear Tarte Tatin?
This dessert holds its own but the right pairing? It can take things to another level.
1. Ice Cream Is the Obvious Answer
Vanilla bean ice cream is the classic. But don’t stop there. Try salted caramel gelato, cinnamon ice cream or even clotted cream ice cream for richness. That hot-cold contrast is hard to beat.
2. Whipped Cream With Attitude
Make your own whipped cream and add a little orange zest or a splash of amaretto. Want it lighter? Use crème fraîche-it’s tangy, creamy and doesn’t overpower the fruit.
3. Cheese, Seriously
Try a slice with a wedge of aged cheddar or a sliver of blue cheese. Sounds weird but the sharpness cuts through the sweetness beautifully. It’s very French, very unexpected.
4. Drinks That Make Sense
Think beyond coffee (though an espresso never hurts). A dessert wine like Sauternes or Moscato is dreamy. Pear tarte tatin with a glass of Calvados? That’s poetry. Or keep it cozy with a warm chai or spiced black tea.
FAQs
Can I Use Different Fruits For This Tarte Tatin?
Absolutely! You can swap pears for apples, plums, or even peaches. Just make sure the fruit you choose has a similar sweetness and texture.
How Do I Avoid The Caramel Burning While Making This?
To prevent burning, keep the heat low when making the caramel and watch it closely. Stir gently and be patient as it gradually turns golden.
Is Puff Pastry Okay To Use Instead Of Shortcrust?
Yes! Puff pastry works great if you prefer a lighter, flakier texture. Just make sure it’s chilled before using it.
