Crunchy puff pastry and caramelized pears topped with soft vanilla cheesecake cream. Yeah, that happened this week in our kitchen (and our bellies). This one-pan recipe (pear recipes are not just for fall) combines the French classic, tarte tatin, with an American classic, vanilla cheesecake. Sounds complicated, but it’s actually really simple. Everything for the tarte tatin is cooked in one pan, and the cheesecake “cream” is an easy no-bake version that you’ll be licking off the spoon (we won’t tell!). Forget dinner tonight and go straight in with dessert — you’ll want to make sure you’ve got plenty of room for second helpings!
Ingredients:
Serves 6-8
— 3 sweet pears
— 1 teaspoon lemon juice
— ½ cup (packed) + 2 Tablespoons light brown muscovado sugar (or brown sugar if you can’t find muscovado)
— 3 Tablespoons cold butter, chopped into small chunks
— 1/2 teaspoon ground cinnamon
— 14 ounces all-butter puff pastry, rolled into a 9 1/2-inch-diameter circle (1/4 inch thick)
Cheesecake Cream:
— 1/3 cup heavy cream
— 2/3 cup cream cheese
— ¼ cup confectioners’ sugar
— ½ teaspoon vanilla extract
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Peel the pears, cut in half and scoop out the core with a knife or melon baller, then slice in half again so you have 16 quarters of pear. Place in a bowl, sprinkle on the lemon juice and stir (to prevent the pears from browning).
2. Add the sugar to an 8-inch diameter skillet (make sure the handle is oven-proof). Heat on a medium heat, while stirring until the sugar has melted. Turn the heat down to low and add the butter and cinnamon and stir. You may find it difficult to incorporate the butter, but don’t worry— it will come together in the oven.
3. Add the pears to the pan and cook for 5 minutes, basting the pears in the sauce. Arrange the pears in a pretty pattern, then turn off the heat.
4. Place the pastry over the pears and tuck the edges inside the pan using a blunt knife.
5. Place in the oven and bake for 30–40 minutes until golden brown. It’s a good idea to put a plate or some foil under the pan, as the sugar may bubble over the sides a little.
6. While the tart is cooking, place the cream in a large bowl and whisk until soft peaks form. Add in the cream cheese and whisk again for a few seconds to combine, then add in the confectioners’ sugar and vanilla extract. Whisk again for a few seconds until the mixture is light and fluffy. Cover in plastic wrap and place in the fridge.
7. When the tart is ready, take it out of the oven and leave to cool for 5-10 minutes, then run a knife around the inside edge of the pan to release the pastry. Place a plate on top, and very carefully turn the plate and pan over so the tart ends up on the plate pear-side-up. Place a scoop of the cream mixture in the middle and sprinkle with a pinch of cinnamon. Serve straight away.
Preheat oven to 400 degrees Fahrenheit. Peel the pears, cut in half and scoop out the core with a knife or melon baller, then slice in half again so you have 16 quarters of pear. Place in a bowl, sprinkle on the lemon juice and stir (to prevent the pears from browning).
Add the sugar to an eight-inch-diameter skillet (make sure the handle is oven-proof). Heat on a medium heat, whilst stirring until the sugar has melted. Turn the heat down to low and add the butter and cinnamon and stir. You may find it difficult to incorporate the butter, but don’t worry — it will come together in the oven.
Add the pears to the pan and cook for five minutes, basting the pears in the sauce. Arrange the pears in a pretty pattern, then turn off the heat. Place the pastry over the pears and tuck the edges inside the pan using a blunt knife. Place in the oven and bake for 30–40 minutes until golden brown. It’s a good idea to put a plate or some foil under the pan as the sugar may bubble over the sides a little.
While the tart is cooking, place the cream in a large bowl and whisk until soft peaks form. Add in the cream cheese and whisk again for a few seconds to combine, then add in the confectioners’ sugar and vanilla extract. Whisk again for a few seconds until the mixture is light and fluffy. Cover in plastic wrap and place in the fridge.
When the tart is ready, take it out of the oven and leave to cool for 5-10 minutes, then run a knife around the inside edge of the pan to release the pastry. Place a plate on top and very carefully turn the plate and pan over so the tart ends up on the plate pear-side up. Place a scoop of the cream mixture in the middle and sprinkle with a pinch of cinnamon. Serve straight away.
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