Waitrose and Partners
Pear and cardamom tarte tatin

Pear and cardamom tarte tatin

A delightfully warm and deliciously sweet tart that's bound to impress guests at a dinner party.

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr 10 mins
  • Total time1 hr 30 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 10 cardamom pods, seeds removed and roughly crushed
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 50g salted butter
  • 150g caster sugar
  • 5 conference, comice or concorde pears, peeled, halved and cored (approx. 4-5)
  • 250g all butter puff pastry


  1. Preheat the oven to 220 degrees C, gas mark 7. Mix together the crushed cardamom seeds and spices. Melt the butter in a 20cm heavy-based, ovenproof frying pan. Remove from the heat, sprinkle in the sugar and stir. Set over a gentle heat until the sugar has dissolved, then turn up the heat a little and cook for about 5 minutes, giving it the odd shake, until it turns a mid-brown caramel.

  2. Turn down the heat. Sprinkle in the spice mixture, then add the pear halves, rounded-side down; the fruit needs to be snug in the pan, so squeeze in an extra piece or two, if needed. Bubble very gently in the sauce for about 25 minutes, then transfer the pears to a plate and put the sauce back on a high heat, reducing until it is thick and syrupy. Rearrange the pears in the pan, still rounded-side down, and leave to cool for 5 minutes.

  3. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut around a plate to make a circle 1cm wider than your pan. Place on top of the pears and tuck in around the edges. Prick all over with a fork and pierce a hole in the centre to help steam escape. Bake for 25-30 minutes, until well risen and golden. Cool for 10 minutes, then carefully invert onto a large plate. Serve warm, in slices, with crème fraîche, cream or vanilla ice cream, if liked.


Typical values per serving when made using specific products in recipe


1,278kJ/ 305kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating