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“Easy to make and tastes delicious. What else to ask for? Sort of like a Pear Tatin with a cakey crust.”
2hrs 5mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees F (200C).
  2. Butter a 10 inch, deep-dish pie plate with 1 ½ tblsps of butter.
  3. Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
  4. Peel pears, halve lengthwise and core.
  5. Cut halves crosswise into ¼ inch thick slices.
  6. Arrange slices, round side down, in concentric circles.
  7. Bake until pears are lightly caramelized and very tender, about 1 hour.
  8. Cool pears slightly.
  9. Reduce oven temperature to 375F (190C).
  10. Cream remaining 8 ½ tblsps butter with ½ cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
  11. Beat in eggs, one at a time.
  12. Fold in flour and baking powder.
  13. Spoon evenly over pears.
  14. Bake 25-30 minutes.
  15. Immediately invert cake onto platter.
  16. Spread any caramel remaining in pie plate over pears.
  17. Serve at room temperature with a dollop of lightly whipped cream.

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