The Individual Pear Tarte Tatin

Every other week, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts. We believe that “real food” treats eaten in moderation can add some fun and variation to a healthy, plant-based diet. We hope you’ll try them out and let us know what you think!

I have to admit this has been one of my favorite desserts to make. I love making individual things as opposed to one large dish for everyone. This is the perfect dessert to make for guests  (it is a bit time consuming to make for one). I would also suggest serving it as soon as it comes out the oven because that is when it is at its best! Pears are high up in my list of favorite desserts and they are high in fiber, lower blood pressure and are a great way to detox!


2 pears ( this will make 4 desserts)
4 star anise
1 vanilla pod (cut into 4)
3/4 cup castor sugar
1-2 knobs of butter
1/2 a roll of puff pastry


  1. Preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit
  2. Peel the pear and cut it in half. Use a small spoon to core it
  3. Put star anise in each of the hollow parts of the pear and stick a piece of vanilla essence where the stalk would usually go ( see and example in the second picture)
  4. Cut a piece of pastry to the size of the pear and wrap it around half of the pear ( see an example in the third picture)
  5. To make the caramel sauce, put the castor sugar in a frying pan ( one that can go in the oven would be ideal) once the sugar just starts to smoke, add the butter to the pan.  The butter and sugar will start to form a brown, caramel color
  6. Once it turns the caramel color that you can see in the fourth picture, you can add the pears ( faced down) into the pan
  7. sprinkle the icing sugar over the pears and then put the pan into the oven for 10-15 minutes (or until the pastry is golden brown)
  8. Serve as soon as they come out the oven to prevent the caramel becoming too hard

This recipe is inspired by Gordon Ramsay