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Pear Tarte Tatin with Fleuron

8 portions


  • 125 ml (½ cup) sugar
  • 30 ml (2 tbsp.) butter
  • 4 fully ripe pears, peeled, cored, and halved
  • 225 g (½ lb.) flaky pastry
  • 1 beaten egg (for glaze)
  • 85 to 115 g (3 to 4 oz.) coarsely cut Fleuron cheese


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  • Preheat oven to 400°F (200°C).
  • Melt sugar in an ovenproof skillet over medium heat and cook until golden.
  • Add butter and mix well.
  • Place pears in skillet, cut side down.
  • Cook for 2 minutes and turn. Remove from heat and set aside.
  • On a floured work surface, roll out flaky pastry until 5 mm (¼ in.) thick and cover contents of skillet.
  • Brush pastry with egg and bake for 30 minutes or until crust is golden and well done. Remove from oven and let stand for a few minutes.
  • To serve, quickly turn tarte tatin over onto a large plate. Be careful not to touch the hot caramel sauce.
  • Sprinkle with cheese.
  • Cut into wedges and serve hot or cold.

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  • Tarte tatin will keep in the refrigerator for 3 to 4 days.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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