The pear and salted caramel tart is a rustic, simple, delicious dessert, an extraordinary combination of flavors. Some delicate steps require a bit of attention, but I assure you it’s worth it: you won’t regret trying it. Snack, dinner with friends, family lunch, holidays, every occasion will become special with the pear and salted caramel tart.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.6 oz sugar
- 4.2 tbsp butter
- 0.4 cup fresh cream
- 1 tsp salt
- 2 tbsp rum
- 1.6 cups all-purpose flour
- 0.8 cup spelt flour
- 4.6 oz sugar
- 1 lemon (grated zest)
- 10.5 tbsp butter
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 2.2 lbs Williams pears
- 1/2 lemon (juice)
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 3 tbsp rum
- 1 tsp cinnamon
Tools
- 1 Small Pot
- 1 Spiral Whisk
- 1 Frying Pan
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 1 9-Inch Tart Pan
- 6 Dessert Plates
- 6 Dessert Forks
Steps
Pour the sugar into a small pot (preferably with a heavy bottom) and heat it over medium heat without stirring. If necessary, you can rotate the pot. It’s very important that the sugar doesn’t darken too much: if it does, it means it’s burned. When the sugar is melted and has a nice golden color, stir with a spiral whisk and turn off the heat immediately. Add the cold butter without stopping stirring and, at the same time, heat the cream without bringing it to a boil. Once the butter is melted, add the cream, stirring quickly. The salted caramel is ready. Let it cool before using: if it solidifies too much, you can microwave it.
Peel the pears, cut them into cubes, and cook them in a pan until soft with the lemon juice, sugar, and vanilla. Then, deglaze with rum and add cinnamon. Let them cool.
In the mixer bowl with the paddle attachment, place all ingredients and work until you get a crumbly mixture. Roll out half of it with the rolling pin and line a buttered and floured tart pan or, if you prefer, you can use non-stick spray. Keep the rest of the crumbly dough aside.
Spread a generous amount of caramel on the tart base, cover with the pears. Pour the remaining caramel over the pears and cover everything with crumbled shortcrust pastry. Bake in a preheated oven at 356°F for 40 minutes: it should become nicely golden. Once ready, let it cool well before removing it from the pan. Sprinkle with powdered sugar and serve with dessert plates and forks.
Notes
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Recipe source with some personal small modifications: Laura food & music.
