Caramel Pear Tart

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READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:
  • In food processor, combine flour and sugar; sprinkle with butter cubes.
  • Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
  • Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
  • Meanwhile, prepare filling and topping:
  • In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
  • Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
  • Remove from heat and let cool.
  • Preheat oven to 375°F (190°C).
  • Peel pears; cut in half lengthwise and remove stems and cores.
  • Cut each half crosswise into thin slices, keeping shape intact.
  • Place flat side down in tart shell, fanning slices out slightly.
  • Set 1/4 cup (50 mL) caramel aside for topping.
  • In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
  • Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
  • Let cool until slightly warm.
  • In a bowl, whip remaining cream; fold in reserved caramel.
  • Serve slices of tart with a dollop of caramel cream.
  • Rich and delicious!
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