Jamie Oliver Traybaked Pear & Ginger Tarte Tatin

This Jamie Oliver Traybaked Pear & Ginger Tarte Tatin is one of those blissfully simple desserts that looks impressive but takes barely any effort. With juicy pears, spicy-sweet ginger, crunchy hazelnuts, and golden puff pastry, it’s a beautiful balance of flavors and textures. I whipped this up with pantry staples on a lazy Sunday afternoon, and it was the coziest end to a chilly day. (inspired by Jamie Oliver)

Ingredients Needed

• 2 x 410g (14.5 oz) tins pear halves in juice
• 1 x 350g (12.3 oz) jar stem ginger in syrup
• 1 vanilla pod or 1 teaspoon vanilla bean paste
• 75g (2.6 oz) blanched hazelnuts
• 1 sprig fresh rosemary
• Extra virgin olive oil (2 tablespoons)
• 1 x 320g (11.3 oz) sheet ready-rolled puff pastry

How To Make Jamie Oliver Traybaked Pear & Ginger Tarte Tatin

1. Prep the Syrup Base: Preheat your oven to 180°C (350°F). Drain the pear juice into a large roasting tray (about 25cm x 30cm) and place it directly on the hob. Add in the ginger syrup from the jar, then slice or quarter the stem ginger and toss it in too. Split the vanilla pod, scrape in the seeds (or just add paste), and bring everything to a boil.
2. Reduce the Syrup: Let the mixture bubble for about 10 minutes, stirring now and then, until it thickens to a honey-like consistency. It’ll smell incredible!
3. Add the Fruit and Flavor: Stir in the drained pears and scatter in the hazelnuts. Pick the rosemary leaves, chop them up finely, and sprinkle over. Drizzle the whole tray with olive oil for extra richness.
4. Layer the Pastry: Gently unroll your puff pastry and lay it over the top of the fruit, tucking the edges in with a spoon. This helps hold everything together when you flip it later.
5. Bake to Golden Perfection: Pop the tray into the oven and bake for 25 minutes until the pastry is golden, puffed, and crisp.
6. Flip and Finish: Once out of the oven, run a palette knife around the edge to loosen the pastry. Place a large board or tray over the top and, with confidence, flip it upside down. Be careful—it’s hot! Serve warm with crème fraîche, Greek yogurt, or vanilla ice cream.

Why I Love This Recipe

This dessert is pure joy. It takes under 40 minutes from start to finish, uses pantry staples (hello, canned pears!), and turns out like something you’d serve at a dinner party. The rosemary adds a subtle earthy twist that works brilliantly with the sweet syrup and caramelized fruit. Honestly, it’s hard not to eat the whole thing in one go.

Recipe Tips

• Drain the pears well: Too much juice can water down the syrup—get rid of the excess before cooking.
• Don’t crowd the pan: Space out the pears slightly so they caramelize nicely without steaming.
• Seal the pastry edges: Tucking in the sides helps hold the filling in and gives a better finish when flipped.
• Let it rest for a minute: A short cooling period helps the caramel settle, so the flip is cleaner.
• Use a big board: When flipping, make sure your board is larger than the tray for easy handling and no mess.

How To Store Leftovers

• Refrigerate: Cool to room temp, then cover and store in the fridge for up to 3 days.
• Freeze: Wrap the cooled tart tightly in plastic wrap and foil, and freeze for up to 1 month. Defrost overnight in the fridge.
• Reheat: Warm in a low oven (160°C / 320°F) for 10–15 minutes or enjoy cold—it’s great both ways!

FREQUENTLY ASKED QUESTIONS

• Can I use fresh pears?
  Definitely. Peel and halve ripe pears, but you may need to cook the syrup a bit longer since fresh pears release more liquid.
• What if I don’t have stem ginger?
  Try crystallized ginger chopped up finely, or a bit of ground ginger with honey for a similar warmth.
• Can I make this in advance?
  Yes! You can bake the tart earlier in the day and reheat gently before serving.
• What’s a good topping?
  Crème fraîche is my go-to, but whipped cream, vanilla yogurt, or even a drizzle of dark chocolate works beautifully.

Nutrition Facts

Serving Size: 1 slice (1/8 of the tart)

• Calories: 495
• Total Fat: 34.4g
• Saturated Fat: 19.5g
• Total Carbohydrate: 42.5g
• Dietary Fiber: 1.3g
• Sugars: 37.5g
• Protein: 6.1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Zesty Puff Pastry Swirls
• Jamie Oliver Vegan Apple Crumble
• Jamie Oliver Pear & Blackberry Crumble
• Jamie Oliver Air-Fryer Pineapple Tarte Tatin