Pear Tarte Tatin with Cardamom
Buttery caramelised pears under crisp puff pastry, turned out upside down with a hint of cardamom.
- Time1 hr 10
- LevelMedium
- Costabout £0.92 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the sugar in a 24 cm ovenproof frying pan with 2 tbsp water. Heat gently without stirring until it turns a deep amber caramel, about 6 minutes.
6 min - 2
Take off the heat and stir in the butter, crushed cardamom seeds and lemon juice. It will bubble, so be careful.
- 3
Pack the pear halves into the pan, cut side up, squeezing them in snugly. Cook over a medium heat for 10 minutes, until the pears soften and the juices go syrupy.
10 min - 4
Lay the pastry over the pears and tuck the edges down inside the pan. Prick the top a few times with a fork.
- 5
Bake for 30 minutes, until the pastry is deep golden and puffed.
30 min - 6
Leave to settle for 10 minutes. Put a large plate over the pan and flip it over in one quick move, using oven gloves. Serve warm with the creme fraiche.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
