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

Combine sugar and water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring to a boil. Continue boiling on medium heat.
In the meantime, combine the heavy cream and butter in a microwave-safe bowl. Heat until very hot, but do not let it boil.
When the sugar mixture turns amber, remove it from the heat. Carefully and gradually add the hot cream and butter mixture, stirring well between additions. Let the caramel cool.

Step 2

Preparing the Crust

Sift all the dry ingredients together. Add the cold butter, cut into cubes, and mix until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until a dough forms. Roll out the dough and place it in a greased 21 cm (8-inch) tart pan. Prick the bottom with a fork.

Step 3

Assembling the Tart

Pour most of the caramel over the crust, reserving about 10 grams (1 tablespoon).
Thinly slice the pears and arrange them over the caramel. Optionally, sprinkle with vanilla sugar.
Bake the tart at 180°C (350°F) for 40 minutes.
Remove the tart from the oven and brush with the remaining caramel. Allow to cool before serving.

Servings

Imagine a sunny afternoon picnic, a table set with fresh flowers, and the irresistible aroma of caramel wafting through the air. This **Caramel Pear Tart** is the star of your spread, bringing everyone together with its rich, decadent flavors and beautiful presentation. **Serve warm** with a scoop of vanilla ice cream 🍨 for an extraordinary treat that contrasts with the tart’s warm, caramel notes. Fancy a touch of elegance? Pair it with a dollop of freshly whipped cream and a sprig of mint 🌿. For a laid-back evening gathering, drizzle each slice with a bit of chocolate sauce for that extra indulgence 🍫. And don’t think this tart is just for dessert! It makes a **lovely brunch** dish when paired with a strong cup of coffee or tea ☕. Its versatility makes it a delightful addition to any meal, at any time of the day! Treat yourself and your loved ones to a slice of heaven.

Variations

Gluten-Free Variation: 🌾
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.

Nutrition facts

Pear Caramel Tart
Recipe Yield:8 servings
Calories:Approximately 250-300 calories per serving
Calories (Min - Max):250 - 300
Total Fat:18 grams
Saturated Fat:11 grams
Protein:3 grams
Total Carbohydrate:33 grams
Total Sugars:22 grams