Serve this savory-sweet tart as a decadent brunch centerpiece, or cut it into slivers to add to a cheese board. While this recipe is designed for a flameware pan, it can be made in a metal skillet—just monitor the caramel closely.

March 2020


Credit: Victor Protasio

Recipe Summary test

40 mins
2 hrs 15 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Cut pears lengthwise into sixths. Toss together pears, shallots, olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer, with shallots cut sides up. Bake in preheated oven until shallots and pears are just tender, about 25 minutes. Set aside.

  • Combine sugar and 2 tablespoons vinegar in a 2-quart (11-inch) ceramic tarte Tatin pan over low, and cook, without stirring, swirling pan occasionally, until mixture is light golden brown, 12 to 15 minutes. Increase heat to medium-low, and swirl in butter, 1 teaspoon salt, and remaining 1/4 cup vinegar. Continue cooking caramel, stirring often with a wooden spoon, until very thick, foamy, and amber colored, 7 to 9 minutes. Remove from heat.

  • Immediately arrange shallots, cut sides down, in a single layer across caramel in bottom of pan. Nestle pear slices, cut sides down, in any empty spaces. (It will be a tight fit; bottom of pan should be packed.) Sprinkle with lemon zest. Prick pie dough in several places with a fork. Place dough over pear-shallot mixture, tucking edges into pan so it fits snugly around mixture. Bake in preheated oven until golden brown, 28 to 32 minutes. Let cool in pan 20 minutes.

  • Beat goat cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. With mixer running on medium-high speed, gradually stream in heavy cream, beating until mixture is light and fluffy, about 1 minute, stopping to scrape sides of bowl as needed.

  • If needed, carefully loosen edges of tart with a small knife. Invert tart onto a serving platter. Serve immediately with whipped goat cheese.

Make Ahead

The shallots and pears can be roasted up to 4 hours in advance. Pie dough can be rolled out up to 6 hours in advance and chilled between sheets of parchment paper.