Decadent Caramelized Pear Tart with Creamy Topping
Indulge in this elegant Decadent Caramelized Pear Tart, a delightful dessert that showcases the natural sweetness of ripe pears enveloped in a luscious caramel filling. With its buttery pastry crust and silky caramel cream topping, this tart is not only visually stunning but also sure to impress your guests. Serve it warm or at room temperature for a refined end to any meal, and elevate your dessert game with this show-stopping recipe that blends rich flavors and textures.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
2 cups (for the crust and custard)
granulated sugar
1 1/4 cups (for the crust and caramel sauce)
butter
1/3 cup (cubed, for the crust)
heavy whipping cream
2 cups (divided, for caramel and topping)
egg
1 (for the custard filling)
pears
3 (firm, ripe (Bosc or Bartlett), for filling)
water
1/3 cup (for caramel sauce)
all-purpose flour
2 tablespoons (for custard filling)
Instructions
1
For the crust, combine all-purpose flour and granulated sugar in a food processor. Add cubed butter and pulse until the mixture resembles fine crumbs.
2
Gradually drizzle in the heavy cream and continue processing until the dough just comes together.
3
Press the dough evenly into the bottom and up the sides of a 10-inch (25 cm) tart pan with a removable bottom. Refrigerate for 30 minutes to chill.
4
While the crust chills, prepare the caramel filling. In a saucepan over medium heat, combine 1 cup (250 mL) of granulated sugar with 1/3 cup (75 mL) of water. Stir until dissolved, then bring the mixture to a boil.
5
Boil gently without stirring until the syrup turns a deep amber color. Carefully add 3/4 cup (175 mL) of heavy cream, stirring continuously until smooth. Remove from heat and allow to cool slightly.
6
Preheat your oven to 375°F (190°C).
7
Peel the firm ripe pears and halve them lengthwise, removing the stems and cores. Slice each pear half crosswise into thin, even slices while keeping the halves intact.
8
Arrange the pear slices, flat side down, in the chilled tart shell, fanning them slightly for an attractive presentation.
9
Reserve 1/4 cup (50 mL) of the caramel sauce for later, then whisk together the egg and 2 tablespoons (30 mL) of flour in a bowl until smooth. Stir in the rest of the caramel mixture until well combined, and pour it evenly over the arranged pears.
10
Bake the tart in the bottom of the oven for about 45 minutes, or until the crust is golden brown and the custard is set in the middle.
11
Once baked, allow the tart to cool until just warm.
12
In a separate bowl, whip the remaining 1 1/2 cups (375 mL) of heavy cream until soft peaks form. Gently fold in the reserved caramel sauce.
13
Slice the tart and serve with a generous dollop of the caramel cream topping for an over-the-top dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Caramelized Pear Tart with Creamy Topping?
It is an elegant dessert that features ripe pears in a luscious caramel filling, set within a buttery pastry crust and finished with a silky caramel cream topping.
Which pear varieties are best for this tart?
Firm, ripe pears such as Bosc or Bartlett are recommended for this recipe to ensure they hold their shape during baking.
How many pears do I need for this recipe?
You will need 3 firm, ripe pears.
What size tart pan should I use?
A 10-inch (25 cm) tart pan with a removable bottom is required for this recipe.
How is the tart crust prepared?
The crust is made by pulsing all-purpose flour, sugar, and cubed butter in a food processor, then adding heavy cream until the dough comes together before pressing it into the pan.
Does the tart dough need to be chilled?
Yes, once the dough is pressed into the tart pan, it should be refrigerated for 30 minutes.
What are the ingredients for the caramel filling?
The filling consists of a homemade caramel made from granulated sugar and water, mixed with heavy cream, an egg, and a small amount of flour.
How do I make the caramel sauce?
Boil 1 cup of sugar with 1/3 cup of water without stirring until it reaches a deep amber color, then carefully stir in 3/4 cup of heavy cream.
At what temperature should the tart be baked?
The oven should be preheated to 375°F (190°C).
How long does the tart take to bake?
The tart should bake in the bottom of the oven for approximately 45 minutes.
How do I know when the tart is finished baking?
The tart is done when the crust is golden brown and the custard filling is set in the middle.
How should the pears be sliced?
Peel and halve the pears, remove the cores, and then slice each half crosswise into thin, even slices while keeping the halves intact for presentation.
What is the secret to the creamy topping?
The topping is made by whipping 1 1/2 cups of heavy cream to soft peaks and folding in a reserved portion of the homemade caramel sauce.
How much caramel sauce should I reserve for the topping?
You should reserve 1/4 cup (50 mL) of the caramel sauce to fold into the whipped cream topping later.
Can I serve the tart while it is still hot?
The recipe recommends allowing the tart to cool until it is just warm before slicing and serving with the cream topping.
Should the tart be served warm or cold?
It can be served either warm or at room temperature, depending on your preference.
What equipment is needed for the crust?
A food processor is the most efficient tool for combining the flour, sugar, and butter for the crust.
How do I arrange the pears in the tart shell?
Place the sliced pear halves flat side down in the shell and fan them slightly for an attractive look.
What ingredients are in the custard part of the filling?
The custard is a mixture of one egg, 2 tablespoons of flour, and the prepared caramel sauce (minus the reserved portion).
What color should the caramel syrup be before adding cream?
The syrup should reach a deep amber color for the best flavor profile.
Can I stir the sugar while it is boiling for the caramel?
No, you should boil the sugar and water gently without stirring until it turns the desired color.
How many cups of flour are used in total?
The recipe uses 2 cups of flour for the crust and an additional 2 tablespoons for the custard filling.
Is this tart suitable for a special occasion?
Yes, its elegant presentation and rich flavors make it an impressive choice for dinner parties or special events.
What is the preparation for the butter in the crust?
The butter should be cubed before being added to the flour and sugar in the food processor.
How much water is needed for the caramel?
You will need 1/3 cup (75 mL) of water to dissolve the sugar for the caramel.
Does the tart require any leavening agents?
No, this recipe does not use baking powder or baking soda; it relies on the pastry and custard structure.
Where in the oven should the tart be placed?
The tart should be baked in the bottom of the oven to ensure the crust cooks properly.
How do I incorporate the egg into the filling?
Whisk the egg with 2 tablespoons of flour until smooth before stirring in the caramel mixture.
What texture should the whipped cream topping have?
The heavy cream should be whipped until soft peaks form before folding in the caramel.
Is the caramel sauce added to the filling while hot?
The caramel sauce should be allowed to cool slightly before being combined with the egg and flour for the custard.