Michael’s pear tarte tatin recipe

September 25, 2025 | The Victoria | 2 minute read

We have pears aplenty in Holkham Walled Garden and The Victoria’s head chef Michael Chamberlain is making good use of them with pear tarte tatin on the autumn menu and is delighted to share the recipe. Enjoy! 

Pear tarte tatin (serves 4)

Ingredients

4 pears
Ready made puff pastry, cut into a circle a little bigger than your pan
80g butter
160g dark soft sugar

Method

Peel the pears and remove the cores with a corer. Then cut in half and thinly slice lengthways almost to the top so that you can fan them out.
Put an oven-proof pan on the hob, add the butter and sugar and caramelise.
Gently add the fanned pears to the pan.
Carefully cover with the puff pastry and tuck in the edges using the back of a spoon.
Bake in the oven at 180c for approximately 12-14 minutes or until the pastry is golden.
Remove from the oven and leave for 5 minutes before turning out.
Serve with your choice of ice cream (we highly recommend blue cheese flavour) or cream.