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Individual Pear Tarte Tatins

Individual Pear Tarte Tatins


  • 1/2 cup sugar

  • Water, as needed

  • 1 sheet puff pastry, defrosted and unfolded

  • 1 tablespoon vanilla extract (about 1 drop per muffin cup)

  • 1 lemon

  • 2 pears, any variety you like, sliced

  • 1 egg, beaten


Pre-heat the oven to 375ºF

In a small pot over medium heat, stir together the sugar and enough water to make it look like wet sand. Simmer until it turns to a deep golden brown. Remove from the heat and pour equal amounts into the bottom of each cup of a 6 cup muffin tin. Top with about four slices of pear, making sure they fit snugly. Top with a drop of vanilla extract and a squeeze of lemon juice. Repeat until each muffin cup is filled. Place the puff pastry on your work surface and cut six rounds with a cookie cutter or cup that is the size of each muffin tin cup. Place a pastry round on top of each pear-filled cup, brush with the beaten egg and bake until golden brown and cooked through, about 15-20 minutes. Pop each tarte out of the muffin cups and place upside-down on the plate (so the pears are on top). Serve with some vanilla ice cream and a sprinkling of chopped nuts to make this easy dessert look even more fancy.