Pear & Cardamom Tarte Tatin
Prep time
Cook time
Total time
Swap pears for traditional apples and spice it up a bit with a warming pod and you've a delicious slant on that French classic, the Tarte Tatin. A little practice flipping, and you're good to go!
Recipe type: Dessert
Cuisine: French
Serves: 10
  • 1 block of ready-made puff pastry, defrostedprint button transparent
  • 6 firm but ripe pears
  • 4 cardamom pods
  • 150g caster sugar
  • 25g unsalted butter
  • To Serve:whipped cream, double cream/mascarpone combo, with a little Calvados.
  1. Pre-heat oven to 200°C (180°C fan oven). You will need a heavy-based, oven-proof pan (cast iron ideal) around 24 cm (mine in the photos was 28cm)
  2. Prep fruit: peel, core and slice the pears into quarters or smaller if large slices still.
  3. Put some cardamom pods in a frying pan and dry roast briefly. Crush them up in a pestle and mortar and set seeds aside.
  4. Roll out the pastry to fit (plus 1-2 cm overhang) the pan you will cook the tarte in.
  5. Place the caster sugar in the pan and heat very gently until the sugar is dissolved and caramelising. Don’t shake or stir it nor let it burn (start again if it does). It needs to be a very dark brown liquid. Once caramelising, remove from heat and stir in the butter quickly.
  6. Place the fruit on the caramel in the pan, arranging slices in wheel shape for decoration (see photos above). Sprinkle on a few cardamom seeds leaving more to add on serving. Cover the pears with the pastry and press the extra pastry down in around the sides like gently tucking in a blanket.
  7. Bake for around 30 minutes or until the pastry top is browned and risen. Remove from the oven and leave to rest for a couple of minutes before turning out. To do this, place a flat plate on top of the pan, and carefully, using oven gloves to grasp the pan base and plate side, flip it over all together. Carefully remove the pan on top to reveal the Tarte Tatin in tact. There may be some juices, but I found they just added a nice caramel flavour to the pastry if serving immediately; if left, they will make the pastry soggy though.
  8. Serve with whipped cream of choice and if desired, sprinkle some more cardamom seeds on top. I used Mascarpone whipped up with double cream and added a few drops of Calvados.
Recipe by The Red Bistro at