Dried Pear, Chocolate and Caramel Tart

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

You can cover and chill baked tart for up to 24 hours. Let stand at room temp for 30 minutes before serving.

Ingredients Nutrition

  • 0.5 (15 ounce) packagerolled refrigerator pie crusts, unbaked
  • 12 ounces dried pears, or, apples, cut into strips
  • 12 ounces pear nectar
  • 2 tablespoons brown sugar, packed
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 1 ounce semisweet chocolate, chopped
  • 13 cup caramel ice cream topping
  • 12 cup rolled oats
  • 12 cup brown sugar, packed
  • 14 teaspoon salt
  • 13 cup cold butter


  1. Preheat oven to 450°F Let piecrust stand stand at room temp according to package directions. Unroll piecrust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil, and bake for 2-3 minutes, until golden brown. Remove from oven, reduce heat to 375F, and set the pastry aside.
  2. Meanwhile, in a medium saucepan, combine dry fruit and nectar. Brint to a boil and reduce heat. Cover and simmer for 5 minutes. Stir in 2 T brown sugar, cinnamon and nutmeg. Simmer, uncovered, for 5-8 minutes or until it thickens. Spoon into crust, spreading evenly.
  3. In a small bowl, combine the rolled oats, 1/2 brown sugar, and salt. Cut in 1/3 C butter until mixture resembles coarse crumbs. Sprinkle over pear mixture.
  4. Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely and drizzle with ice cream topping.