Tart Taten
big firm apples
5 pc
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
to taste
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
ready-made puff pastry
1.50 cup
375 g
13.12 oz
12.38 fl oz


There are no words to describe how good it is !!! Pears, caramel, rum ... mmm…..


For a 21 cm (8.3 inch) diameter mold you will need:

  • 4-5 large pears (firm)
  • 100 g sugar | 3.55 oz
  • 100 g of calvados (in this case black Bacardi) | 3.55 oz
  • Vanilla, cinnamon to taste
  • Butter 50 g | 1.75 oz
  • Ready-made puff pastry 375 g | 13.25 oz


  1. Preheat the oven to 392F.
  2. Peel the pears and cut them lengthwise into 4 pieces. Heat 3.55 oz of sugar and 3.55 oz of Calvados in a frying pan. Add vanilla and cinnamon. Boil the caramel, then add butter. Place the pears in the caramel.
  3. Reduce heat and simmer, drizzle with caramel, 5 to 10 minutes, until pears get softer but still will keep the shape. Put the pears in a baking dish, tightly to each other. Drizzle with the remaining caramel.
  4. Roll out the ready-made dough to a thickness of about 0.2 inch and cut out a disc slightly larger than the baking dish (about 9 inch). Place the dough over the pears and caramel, and then gently fold the dough down the sides of the skillet.
  5. Bake the pie for 30 to 40 minutes,  or until the dough is golden brown. Remove the pie from the oven and leave it for 5 to 10 minutes. Run a knife around the edge of the pie, then place a large serving dish on top and gently turn the pie.

Serve warm. They say it's good with a scoop of vanilla ice cream. But it usually disappears so quickly, so it does not come to ice cream.