Wine poached pear tarte tatin

Red round fruit pie on white plate and a small bowl of cream with a spoon on pink background
This indulgent tarte tatin is surprisingly simple. Make it to impress guests or as a special treat.

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Servings 6 people


  • We used a Le Creuset Cast Iron Round Skillet to bake the Tarte Tatin.


  • 4 pears cored and quartered
  • ¼ cup red wine
  • 1 lemon juice only
  • ½ tsp cinnamon powder
  • ¼ tsp salt
  • ½ cup clover honey
  • 2 tbsp butter
  • 1 sheet puff pastry thawed
  • Serve with plain yoghurt


  • Preheat oven to 200°C.
  • Melt the butter in a heavy based ovenproof frying pan. Add the lemon juice, honey, salt, cinnamon powder and red wine.
  • Arrange the pears and simmer for 15 minutes, stirring occasionally, or until most of the red wine has cooked off.
  • Meanwhile, roll out the puff pastry on a floured board. Use a plate that’s just bigger than the frying pan as a template to cut around it with a knife. Lift the pastry and place it over the frying pan. Tuck the edges of the pastry around the fruit. Poke holes in the pastry with a fork, so steam can escape.
  • Bake for 30–40 minutes, until the pastry is golden and firm.
  • Carefully flip onto a plate and serve hot with some plain yoghurt.
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