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Cardamom, Orange and Pear Tarte Tatin

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A fragrant twist on classic tarte tatin with tender caramelized pears, bright orange, and warm cardamom beneath crisp, buttery puff pastry. Served warm, the tart has a glossy caramel topping with rich toffee-like flavor.

Ingredients

  • Firm ripe pears
  • Puff pastry, chilled
  • Granulated sugar
  • Unsalted butter
  • Fresh orange juice
  • Fresh orange zest
  • Ground cardamom or crushed cardamom seeds
  • Vanilla extract
  • Fine salt
  • Crème fraîche, optional for serving
  • Vanilla ice cream, optional for serving
  • Whipped cream, optional for serving
  • Fresh orange zest, optional for serving
  • Toasted almonds or pistachios, optional for serving

Instructions

  1. Peel the pears, cut them in half lengthwise, and remove the cores. Cut particularly large pears into thick quarters.
  2. Roll the chilled puff pastry slightly larger than the skillet or tarte tatin pan. Cut it into a circle approximately 1 inch wider than the pan, prick it lightly with a fork, and refrigerate while preparing the fruit and caramel.
  3. Preheat the oven to 400°F (200°C).
  4. Sprinkle the granulated sugar evenly over an ovenproof skillet or tarte tatin pan. Cook over medium heat until the sugar melts and develops a rich amber color, avoiding excessive stirring.
  5. Carefully add the butter, followed by the fresh orange juice, orange zest, cardamom, vanilla extract, and a small pinch of salt. Gently swirl until a fragrant caramel forms.
  6. Arrange the pear halves tightly in the caramel with their rounded sides facing down. Cook gently for 10 to 15 minutes, occasionally spooning caramel over the pears.
  7. Remove the pan from the heat and carefully place the chilled puff pastry over the pears. Tuck the pastry edges down around the fruit and make a few small cuts in the center to allow steam to escape.
  8. Transfer the pan to the oven and bake for 25 to 35 minutes, until the pastry is deeply golden, crisp, and well puffed and the caramel is bubbling around the edges.
  9. Remove the tart from the oven and let it rest for 5 to 10 minutes. Do not allow it to cool completely in the pan, as the caramel can set and make releasing the tart difficult.
  10. Place a large serving plate securely over the skillet and carefully invert the tart in one confident movement. If any pears remain in the pan, carefully return them to their positions on the tart.
  11. Finish with optional fresh orange zest and toasted nuts. Serve warm with crème fraîche, vanilla ice cream, or whipped cream if desired.

Notes

  • Choose firm-ripe pears such as Bosc or Anjou so they soften during cooking while retaining their shape.
  • Keep the puff pastry chilled until it is placed over the pears for the best rise and crisp texture.
  • Firmer pears may require a few additional minutes of stovetop cooking before adding the pastry.
  • Invert the tart after only 5 to 10 minutes of resting so the caramel does not harden in the pan.
  • For an apple and pear variation, replace half of the pears with firm baking apples.
  • Freshly crushed cardamom seeds provide a stronger aroma than pre-ground cardamom and should be used sparingly.
  • Cinnamon, ginger, or star anise can be added for a warmer spice profile.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat leftovers in a 325°F (165°C) oven to restore some of the puff pastry’s crispness.
  • Freezing the finished tarte tatin is not recommended because the fruit can release moisture and soften the pastry.

Nutrition

Find it online: https://thefamilycooking.com/cardamom-orange-and-pear-tarte-tatin/