Pear and apple caramelized tarte tatin

🍐🍎 Buttery, caramelized and completely decadent This pear and apple caramelized tarte tatin is pure upside-down comfort. Tender fruit coated in a maple caramel, scented with cinnamon, white beer and dark rum, all sealed under a crisp buttery crust. Nothing complicated here, but every step matters to achieve that glossy, rich, deeply comforting result. This is the kind of dessert that fills the kitchen with irresistible aromas, gathers everyone around the table and deserves to be served slightly warm, ideally with a scoop of vanilla ice cream. A revisited classic, solid and indulgent, perfect for ending a meal on a high note… or simply eating your life, one forkful at a time.

📝 Ingredients

• 3 tbsp (45 ml) butter
• 2 ripe pears, peeled and cored, halved then thinly sliced
• 2 Royal Gala apples, peeled and cored, halved then thinly sliced
• 1/4 cup (60 ml) maple syrup
• 2 pinches ground cinnamon
• 1/4 cup (60 ml) white beer, such as Blanche de Chambly from Unibroue, or any white beer
• 2 tbsp (30 ml) brown sugar
• 3 capfuls dark rum (about 1 1/2 oz / 45 ml)
• 20 whole pecans
• 1 round shortcrust pastry, homemade or store-bought
• Vanilla ice cream, optional, for serving

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In a 20 cm (8-inch) ovenproof skillet over medium heat, melt the butter.
3. 3Add the pear and apple slices, maple syrup, cinnamon, beer and brown sugar. Gently stir and cook for 10 to 12 minutes, until the syrup reduces and thickens slightly.
4. 4Add the rum, carefully flambé with a lighter and let it reduce for 1 minute, until the flames die out on their own.
5. 5Add the pecans, stir, remove from the heat and let cool for about 20 minutes. Arrange the fruit nicely in the pan.
6. 6Preheat the oven to 180 °C (350 °F).
7. 7Let the pastry sit at room temperature for 5 minutes, then roll it into a circle slightly larger than the skillet.
8. 8Place the pastry over the fruit, tucking the edges down so the crust fully encloses the filling.
9. 9Bake for 35 to 40 minutes, until the crust is fully cooked and crisp. The pastry may still look pale, which is normal.
10. 10Let rest for 5 minutes, then carefully invert the tarte onto a serving plate.
11. 11Serve warm, with vanilla ice cream if you’re feeling really indulgent.