![Pear Caramel Tart Pear Caramel Tart](https://dublviddata.blob.core.windows.net/dublv-result/C7HQMneuw_1.jpg)
Ingredients
Crust
- 70 grams (0.5 cup) unsalted butter (82%)
- 140 grams (1 cup) all-purpose flour
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 30 grams (2 tablespoons) cold water
Caramel
- 140 grams (0.75 cup) sugar
- 45 grams (3 tablespoons) water
- 200 ml (0.75 cup) heavy cream (33%)
- 60 grams (0.25 cup) unsalted butter
- 10 grams (1 tablespoon) vanilla sugar
- 3 pears
Equipment
- Saucepan
Choosing a heavy-bottomed saucepan can help distribute heat evenly, preventing hot spots and potential burning when making caramel.
- Microwave-safe Bowl
Ensure the bowl is large enough to safely heat the cream and butter mixture without overflowing.
- Sifter
A efficient way to aerate your flour and ensure a smooth, lump-free dough for the crust.
- Tart Pan
A 21 cm (8-inch) tart pan with a removable bottom works best for easy release and a perfect presentation.
- Fork
Used to prick the tart crust to prevent bubbling during baking.
Instructions
Step 1
Making the Caramel
Step 2
Preparing the Crust
Step 3
Assembling the Tart
Servings
Variations
Swap out the all-purpose flour for a gluten-free flour blend. Make sure your butter and other ingredients are certified gluten-free to avoid any cross-contamination. The rest of the recipe remains the same. Vegan Variation: 🌱
Replace the butter in both the crust and caramel with a plant-based butter alternative. Substitute the heavy cream with coconut cream or a similar thick non-dairy cream. For the crust, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk. These swaps ensure your tart stays indulgent and delicious, while catering to dietary needs.
Faq
- Can I use store-bought caramel instead of making my own?
Yes, you can, but making your own caramel adds a rich, fresh flavor that's hard to beat. Plus, it's a great skill to master!
- How should I store the tart if I have leftovers?
Store your tart in an airtight container in the refrigerator. It can last up to 3 days. For the best texture, reheat it slightly in the oven before serving.
- Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you're ready to use it.
- What other fruits can I use in this tart?
Apples, peaches, or apricots make excellent substitutes or additions. Just ensure they are sliced thinly and arranged neatly for the best results.
- How do I know when my caramel is ready?
Your caramel is ready when it reaches a deep amber color. Be sure not to let it go too dark, as it can become bitter. Keep a close eye on it!
- Can I double the recipe for a larger crowd?
Yes, you can double the ingredients, but be sure to use a larger tart pan or make multiple tarts to ensure even cooking.