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Baked Pear Tarte Tatin

Traeger Kitchen


Baked Pear Tarte Tatin

Prep Time

25 Minutes

Cook Time

45 Minutes

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Pellets

Apple

Fall for this sweet wood-fired dessert. In-season pears are baked over applewood in a sweet dark caramel sauce atop a homemade flaky, buttery crust and paired with vanilla ice cream, whipped cream or both.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
    • 2

      For the crust: Place flour and sugar in a food processor and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together.
    • 3

      Form a round with the dough, wrap in plastic and let it cool in the refrigerator.
    • 4

      While dough cools, make the caramel sauce. In a sauce pan, add 1/4 cup granulated sugar and 1/4 cup butter. Cook butter and sugar until it becomes a dark caramel, a couple minutes.
    • 5

      Pour caramel in the bottom of 10 inch deep cake pan. While the caramel is still hot, arrange pear wedges in a fan formation covering the caramel.
    • 6

      Roll the chilled pie dough into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.
    • 7

      Place on the grill and bake for 45 minutes or until pears are soft. The pears will be soft and most of the juice will evaporate and thicken.
    • 8

      Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over. Slowly lift the plate.
    • 9

      Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!

    Cooking Notes

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