Pear Caramel Tarte Tatin

Name: Pear Caramel Tarte Tatin
Ingredients: 150 g flour; 100 g butter; 50 g sugar; 50 g honey; 3 eggs; 1 tsp baking powder; 1 tsp cinnamon (leveled); 1/2 tsp ginger; 1/4 tsp nutmeg; 800 g pears; 50 g butter; 50 g sugar; 2 tbsp lemon juice; 2 tbsp cognac (optional)

A wonderfully delicious and tender spiced cake with caramelized pears. This cake is made using the Tarte Tatin method — meaning it's flipped upside down immediately after coming out of the oven. Cakes like this are often made with apples, plums, or apricots that are first caramelized in a pan. This time I used pears, and they pair absolutely beautifully with caramel. The dough I used is really interesting — it's spiced, but don't let that scare you, it's nothing like "spicy hot"; the cake simply has a subtle, pleasant finish. If you've already tried my Ginger Cookies, you'll know what I mean — this cake has a similar flavor, but more delicate and refined. I absolutely loved how it turned out: a soft, tender crumb complemented by fragrant caramelized pears!

Ingredients:

150 g flour
100 g butter
50 g sugar
50 g honey
3 eggs
1 tsp baking powder
1 tsp cinnamon (leveled)
1/2 tsp ginger
1/4 tsp nutmeg
For the topping:
800 g pears
50 g butter
50 g sugar
2 tbsp lemon juice
2 tbsp cognac (optional)

How to cook pear caramel tarte tatin

Peel the pears, cut them in half, remove the core and any tough parts, then slice into wedges. Place in a bowl, add the lemon juice, and toss to combine.

Melt the butter in a skillet over medium heat.

Sprinkle the sugar in an even layer and cook until it turns into a light caramel (do not stir during this process). Add the pear slices and increase the heat to high. The caramel will seize up at first, but as the pears warm through and release their juices, it will dissolve completely. Stir well to combine.

Pour in the cognac, cover with a lid, and reduce the heat to low. Cook the pears for about 15–30 minutes, or until they are medium-tender. The pear slices should be soft and pliable, but still hold their shape well.

Make the batter. Beat the softened butter and sugar together until fluffy.

Add the eggs and the melted, cooled honey, and beat until combined.

Whisk together the flour, baking powder, cinnamon, ginger, and nutmeg. Add the dry mixture to the wet ingredients and mix just until everything comes together.

Lightly grease a baking pan — mine is 26 cm in diameter (I wouldn't recommend going smaller). Arrange the pear slices in neat circles, or simply transfer all the slices into the pan and spread them out evenly with a spatula. Pour any remaining caramel from the skillet over the top.

Spread the batter evenly over the pears, smoothing it out with a spatula.

Bake in an oven preheated to 180°C for about 20–30 minutes, or until a toothpick inserted in the center comes out clean.

Immediately cover the cake with a large flat plate or board (not plastic) and flip it over. Then let it cool.

Here's what it looks like when sliced.

If desired, serve with a scoop of vanilla ice cream to complement the flavors. This spiced cake with caramelized pears turns out incredibly delicious, tender, and fragrant!