Gluten Free Pear Tarte Tatin
This recipe makes a delicious gluten free pear tarte tatin with a delicious buttery pastry topped with caramelised pears (or should I say that tops caramelised pears). Tarte tatin is essentially apple upside down cake but in pastry form.
- Gluten free puff pastry (homemade or shop bought)
- 4 Pears
- 30g Golden syrup
- 35g Brown sugar
- 1tbsp Unsalted butter
- Pinch of salt
- 1 Cinnamon stick
- 6 Cloves
- 2tbsp water
- 1 Egg for an egg wash
- Sprinkle of granulated sugar
- Make your puff pastry using my recipe for the best gluten free puff pastry, linked here and in the ingredients.
- Roll your puff pastry out into a large disk that is just slightly bigger than the in you will use. It should be about 5mm thick. Place it on a plate and pop in the fridge to keep the butter from melting.
- Preheat your oven to 180°C.
- Grease an 8 inch cake tin and line the bottom with parchment.
- Put the golden syrup, brown sugar, butter, water, cinnamon and cloves into a small saucepan. place on the hob over medium and allow to simmer for about 3 minutes. If it gets too sticky add a little more water.
- Peel your four pears, cut each one in half, remove the core, and cut them in half again.
- Arrange your pears, cut side up in the bottom of your cake tin.
- Remove the cinnamon and cloves from the syrupy mixture and pour over the pears.
- Place the tin in your preheated oven for about 10 minutes.
- Beat your egg.
- Remove the tin from the oven and place your puff pastry circle over the pears, and fold the overhang in.
- Brush the pastry with the egg and then sprinkle with some granulated sugar.
- Place back in the oven for a further 25 minutes.
- Remove from the oven.
- Once you are ready to serve, place an inverted plate over the top of the tin. Flip the plate and tin upside down to allow the tarte tatin to fall onto the plate. Peel off the parchment paper.
- Serve immediately with a dollop of whipped cream on top.
About This Recipe
Tarte tatin is a classic French dish that was created by two sisters and served at their bed and breakfast. Traditionally it uses apples that are caramelised with a buttery puff pastry. Story goes that they made the tart upside down to ensure that the pastry would stay crisp while the apples stayed soft.
This recipe is a bit of a Christmas twist on the classic using pears and infusing the sweet caramel with wintery spices like cinnamon and clove. using my gluten free puff pastry recipe this really does make for a show stopping dessert. It is so beautiful with its golden pastry and shiny top.
This recipe is a must to bake this Christmas time and it will please the whole family! I will definitely be making this many more times this winter.
Question: Why is my tarte tatin soggy?
- You must make sure not to flip the tart onto the plate until you are ready to serve. Doing so will cause the juices from the fruit to sog up the pastry.
Question: How long leftovers be kept?
- You can keep any leftover tart in the fridge for up to 3 days. Though if your anything like me and my family there probably won’t be any.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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