Canadian maple and pear tarte tatin
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4-5 pears, peeled, halved and cored
  • ½ cup of pure Canadian maple syrup
  • 60 grams of unsalted butter
  • 3 x star anise
  • 1 x cinnamon stick
  • 2 x sheets of store-bought puff pastry
  • 1 x tsp ground cinnamon
To serve
  • Thickened cream
  1. Preheat oven to 180 degrees Celsius
  2. Locate an oven proof fry pan approximately 28cm in size (can be smaller if needed)
  3. Press pastry sheets together, place the fry pan you intend to use upside down on the pastry and trace a circle using a knife. This is to ensure the pastry fits the diameter of the pan
  4. Melt butter over medium heat, add maple syrup, star anise and cinnamon stick
  5. Once it begins to bubble, place pear halves (cut side up) into the base of the pan and cook for 8-10 minutes. Baste pears in syrup occasionally. I sliced off the rounded back of the pear so it would sit more comfortably in the pan
  6. Place pastry over the pear in the pan, tucking in the edges
  7. Bake for 25 minutes or until the pastry is golden brown
  8. Remove from oven and allow to cool for 5 minutes
  9. Using a knife gently run around the edge of the pan, loosening the pastry
  10. Now here comes the tricky bit! Using a service platter slightly bigger than the circumference of the pan, place the platter over the top of the pastry and using a tea towel (so you don’t burn your self) grip both the pan and platter, fasten together and flip the pastry over
  11. Slice at the table, served with a large dollop of cream and a sprinkle of ground cinnamon
Recipe by Places We Go at