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Photo for - Spiced Pear and Cranberry Tart Tatin

Spiced Pear and Cranberry Tart Tatin

Warm spices, ripe pears, sweet butter and crisp, golden pastry complement each other in this simple and comforting dessert that also makes the house smell amazing while it bakes.

  • Yields: 10 servings
  • Preparation: 45 minutes

Ingredients

  • 1/2 cup (125mL) granulated sugar
  • 1/2 tsp (2mL) STIRLING - Churn84 Unsalted Butter, cold and cubed
  • 1/2 tsp (2mL) cinnamon, ground
  • 1/2 tsp (2mL) ginger, ground
  • 1/4 tsp (1mL) nutmeg, ground
  • 1 pinch cloves, ground
  • 4 pears, peeled, cored and quartered
  • 1/4 cup (50mL) cranberries, dried
  • 12 oz (375g) puff pastry, thawed
  • 3/4 cup (175mL) HEWITT'S - Goat Milk Sour Cream
  • 2 tbsp (30mL) brown sugar
  • 1/2 tsp (2mL) vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). In 12-inch (30 cm) ovenproof skillet set over medium heat, cook sugar, stirring constantly, for about 5 minutes or until melted and golden caramel colour.
  2. Stir in cubed butter, cinnamon, ginger, nutmeg and cloves. Add pears, tossing to coat with caramel. Reduce heat to medium-low; cook, partially covered, for 5 to 7 minutes or until softened. Remove from heat. Arrange pears in decorative pattern; scatter cranberries over top to fill in spaces between pears.
  3. On lightly floured surface, roll out puff pastry into 1/4-inch (5 mm) thick disc, just slightly larger than the skillet. Carefully drape over pears, tucking pastry in around pears to bottom of skillet.
  4. Bake for 30 to 35 minutes or until puffed and golden brown. Let cool for 10 minutes; run knife around pastry to release from pan. Top with serving platter and invert carefully to turn out onto serving platter.
  5. Stir together sour cream, brown sugar and vanilla until well combined. Cut tart into wedges; top each serving with dollop of sweetened cream.
  • The fruit combinations are endless – try apples, apricots or peaches with golden raisins, tart cherries or figs.
Photo of - Spiced Pear and Cranberry Tart Tatin

Ingredients

  • 1/2 cup (125mL) granulated sugar
  • 1/2 tsp (2mL) STIRLING - Churn84 Unsalted Butter, cold and cubed
  • 1/2 tsp (2mL) cinnamon, ground
  • 1/2 tsp (2mL) ginger, ground
  • 1/4 tsp (1mL) nutmeg, ground
  • 1 pinch cloves, ground
  • 4 pears, peeled, cored and quartered
  • 1/4 cup (50mL) cranberries, dried
  • 12 oz (375g) puff pastry, thawed
  • 3/4 cup (175mL) HEWITT'S - Goat Milk Sour Cream
  • 2 tbsp (30mL) brown sugar
  • 1/2 tsp (2mL) vanilla extract