Pear Tarte Tatin

pear tarte tatin recipe on the aga
This Pear Tarte Tatin is a quick, simple and super delicious dessert to create on any AGA cast iron range.  Also called an Upside Down Pear Tart, this Pear Tarte Tatin dessert uses both hotplates then completing in the Roasting oven, this dessert is an excellent example of roasting sweet and savory dishes without flavor transfer.  This recipe can also be made with apples, preferably Golden Delicious, creating a yummy Apple Tarte Tatin. Serves 5-6


5 pears, peeled, cored and quartered
3 Tbsp unsalted butter
1/3 cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
1 refrigerated pie crust

Additional Suggestions: Use 2 cinnamon sticks or 2-3 vanilla beans to infuse the butter with flavor.


1. Place the rim of a 10” AGA non-stick skillet over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel pears, half length-ways and cut each into 4 thick wedges. Remove seeds and any remaining core.
3. Melt butter in the skillet atop the simmering hotplate. If using the cinnamon stick or vanilla beans add to the butter at this time. Stir in sugar reserving 3 tablespoons for later. Move skillet over to boiling plate. Stir often watching the mixture as it darkens to an amber color.
4. Arrange the pears neatly, core side up, to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the pears have caramelized and the juices have become thick, dark and syrupy. (Cooking time will depend on the moisture content of the pears)
5. Sprinkle remaining sugar, the cinnamon and nutmeg atop the pears. Place the pastry over top the pears and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes for venting.
6. Place the pan on the bottom of the roasting oven (baker’s brick) and cook for 12 minutes or until pastry is crisp and golden.
7. Remove from roasting oven and place on trivet. Allow to rest for 5 minutes.
8. Place a serving plate atop the pastry. Safely invert the tart onto a serving plate by gently and swiftly flipping the skillet content onto the serving plate.

This Pear Tarte Tatin was inspired by Chef Jason Roberts while attending the Architectural Digest Show in New York City in 2014