Food Desserts & Baking Pear Tarte Tatin Just seven ingredients go into this upside-down French tart. And one of them is très-easy purchased puff pastry. (Choose an all-butter pastry, such as Dufour or the Trader Joe's house brand, for the best flavor.) By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 9, 2021 Print Share Photo: Carson Downing Hands On Time: 35 mins Total Time: 2 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 8.65 ounce sheet frozen puff pastry, thawed 5 medium firm, ripe pears (about 2 pounds), peeled, halved and cored 2 tablespoons lemon juice ½ teaspoon ground cinnamon ¾ cup sugar 3 tablespoons cold unsalted butter, cubed 1 whole vanilla bean, split and seeds scraped out Directions Position a rack in the center of the oven. Preheat oven to 375°. On a lightly floured surface, roll out puff pastry into a 12-inch square. Using a sharp knife, trim off the corners of pastry to round square into a 12-inch circle. Transfer puff pastry circle to a baking sheet. Chill until ready to use. In a large bowl, combine pear halves with lemon juice and cinnamon. Toss to coat. Heat a 10-inch ovenproof light-color skillet over medium. Sprinkle sugar in an even layer over bottom of skillet. Cook, stirring occasionally, until sugar melts and turns a light amber caramel, about 5 minutes. Immediately whisk in butter and vanilla bean seeds. Cook and stir until butter is melted and caramel is smooth. Reduce heat to low. Arrange pear halves, cut sides down, in skillet. Cover and cook 10 minutes. Remove lid and gently turn pears over, arranging pointed ends toward the center, with one or two halves in the middle. Cook 5 minutes more. Remove from heat; let cool 20 minutes. Tuck vanilla bean halves under pears. Carefully center puff pastry circle on top of pears, tucking edges between pears and sides of skillet. Cut two small slits in pastry. Bake until golden brown, pears are tender and a syrup forms in skillet, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Use a thin knife to loosen tart from edges of skillet. Place a large serving plate upside down on skillet. Invert skillet and plate together to transfer tart to plate. Print Nutrition Facts (per serving) 303 Calories 12g Fat 48g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 303 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 11mg 4% Sodium 107mg 5% Total Carbohydrate 48g 17% Total Sugars 30g Protein 3g Vitamin C 6mg 32% Calcium 13mg 1% Iron 1mg 6% Potassium 119mg 3%