Pear Tarte Tatin


  1. Cut puff pastry into a 10-inch circle.
  2. In a 12-inch cast iron skillet add water, sugar, and vinegar over medium heat. Cook for 8-10 minutes then add butter to pan until melted.
  3. Arrange pears in a neat circle in pan. Cook without turning for 10-15 minutes. Remove from heat. Carefully place puff pastry in top of pears. Weight down pastry with an oven proof plate.
  4. Heat oven to 375° then place pan in oven and cook for 15-20 minutes. Remove plate and continue cooking for 15 minutes until golden brown. Remove from oven and let rest for 20-30 minutes.
  5. Use paring knife to run along pan to release crust. Place a 14-inch plate on bottom of pan. Flip pan and serve tart.


  • 1 10x15 in puff pastry sheet
  • 1/2 cup West Creek® Sugar, Granulated
  • 4 ea Peak Fresh Produce® bosc pears, cored and peeled, cut in quarters
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 2 tbsp Piancone® balsamic vinegar
  • 3 tbsp water