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 Pear (or quince) yogurt Tatin style 




You will need:



For the batter:

  • 150g yoghurt

  • 80g dark sugar

  • 3 tablespoons quinceor apple butter

    • or apple sauce or puree-

    • or any jam if you don’t have any of them

  • 80 ml oil

  • 2 eggs

  • 150g flour

  • 1 teaspoon baking powder

  • 1 pinch salt

  • ½ teaspoon cinnamon


For the caramelised pears:

  • 4 pears (or 5 or 6 if you want)-or 2 quinces (peeled and blanched for 10 minutes)

  • 4-5 tablespoons dark sugar (or 8 teaspoons)

  • 50=80g butter

  • A round oven deep sandwich tin

  • A mixing bowl

  • Teaspoons and tablespoons, a wooden spoon, a knife

  • An oven


  1. Preheat the oven at 175 degree (Fan)

  2. Line a 24 cm round cake dish with the pears, quartered and sliced.

  3. Sprinkle 4-5 tablespoons of dark sugar on them, and about 40grams butter (salted is a plus but unsalted is fine too)

  4. Bake in the oven for about 20 minutes.

  5. Whilst the pears are baking make the batter:

  6. In a bowl mix thoroughly without beating too hard: yoghurt, sugar, quince or apple butter or puree or any jam, beat in the 2 eggs.

  7. Add the flour, the baking powder, cinnamon and salt

  8. Mix thoroughly. Et voila. Batter is ready!

  9. Take the pears out, wait 5-10 minutes for them to cool off, pour the batter on the pear and bake in the oven for about 30 minutes.

  10. When a skewer or a knife comes out dry from the cake, it means it is ready.

  11. Wait 5 minutes and turn upside down on a plate.


I find it even better a day later, if you can wait that long!!

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