Start first
- 1
Preheat the oven to 190°C (375°F) with top and bottom heat.
Caramelized Upside-Down Pear Tart
50 min·1 Views
A rustic upside-down tart made with thinly sliced fresh pears layered over butter, cinnamon, and vanilla sugar. Baked beneath flaky puff pastry and inverted while warm, the fruit turns glossy, tender, and deeply caramelized.
Allergens
Vegetarian
Pescatarian
Halal
1,768kcal
8 Portions · 615 g
Protein
13 g
Carbohydrates
167 g
Fat
114 g
Fiber
17 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Butter30 grams
- Sugar30 grams
- Vanilla Sugar8 grams
- Cinnamon1 teaspoon
- Pears3
- Puff pastry275 grams
Prepare the baking pan
- 2
Grease the bottom and sides of a rectangular baking pan generously with 30 g butter.
- 3
Sprinkle 30 g sugar evenly across the buttered base.
- 4
Scatter 8 g vanilla sugar across the sugar layer.
- 5
Dust 1 tsp cinnamon evenly over the sweetened base.
Prepare and arrange the fruit
- 6
Wash, core, and slice 3 pears into thin, uniform crescents, leaving the peel intact.
- 7
Arrange the sliced pears in tightly overlapping, shingled rows across the spiced sugar base until the bottom of the pan is completely covered.
Assemble and bake
- 8
Unroll 275 g puff pastry and drape it directly over the arranged pears.
- 9
Tuck the edges of the pastry gently down into the pan sides.
- 10
Prick the pastry all over with a fork to allow steam to escape.
- 11
Bake in the preheated oven for 25 minutes to 30 minutes until the pastry is puffed and golden brown.
25 min30 min
Invert and slice
- 12
Remove the pan from the oven and let rest for 5 minutes to allow the caramel to settle slightly.
5 min - 13
Place a sheet of baking paper and a flat board firmly over the top of the pan.
- 14
Carefully invert the pan in a swift motion to release the caramelized tart onto the paper.
- 15
Cut the warm tart into rectangular slices.
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