Farmersgirl Kitchen

Pear and Caramel Tart

Dessert, Fruit | October 24, 2015 | By

Pear and Caramel Tart

Autumn brings us a feast of beautiful fruits ripe and ready to eat.  I love apples and plums, but there is something rather special about a perfectly ripe pear that is difficult to beat. 

Combine those ripe pears with creamy sweet caramel. a crisp buttery shortcrust pastry pie shell and fresh whipped cream and  you have Pear and Caramel Tart.   I found that the fresh pears cut through the sweetness of the caramel rather well and the crisp pastry added texture, the tart was a big success and I would definitely make it again. 

 

Pear and Caramel Tart
Serves 6
A crisp, buttery shortcrust pastry pie shell, filled with sweet caramel, topped with fresh, ripe pears and whipped cream.
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. For the Shortcrust pastry
  2. 225g/8oz plain flour
  3. 150g/5oz butter, diced
  4. 25g/1oz caster sugar
  5. 1 whole egg
  6. For the filling
  7. 397g/14 oz can of caramel (dulce de leche)
  8. 3 ripe pears
  9. 150 ml/5 fl oz double cream
  10. 2 squares of chocolate
Make the pastry
  1. Put the flour into a bowl and add the pieces of butter. Rub the butter into the flour until it looks like breadcrumbs.
  2. Add the sugar and stir into the mixture, then add the egg and mix to form a dough. You can add a little water if the pastry is not coming together.
  3. Wrap in clingfilm and put in the fridge for about 30 minutes.
  4. Remove from the fridge and roll out to fit 28cm/11 in loose bottomed flan tin.
  5. To bake the pastry, cover with baking paper and fill with baking beans, dried beans or rice.
  6. Bake in an oven preheated to 180C/350F/Gas Mark 4 for 20 minutes, then remove the beans and paper and return to the oven for a further 10-15 minutes or until golden brown.
  7. Leave to cool
  8. While the pastry case is cooling, peel and half the pears, removing the seeds and stalk.
  9. Whip the cream until it will stand up in soft peaks
  10. Fill the pastry case with the can of caramel or dulce de leche, spreading evenly.
  11. Arrange the pear halves evening around the tart
  12. Using a piping bag with a 1M nozzle, pipe rosettes of cream around the pears, covering the caramel.
  13. Finely grate the chocolate over the tart
Notes
  1. Cheats and Alternatives
  2. Buy a shortcrust pastry case (pie shell)
  3. Use tinned (canned) pears or if fresh pears are not fully ripe, poach them in fruit juice or wine until tender
  4. If you don't have a piping bag, spread the whipped cream over the caramel and then place the pears on top.
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/

If you liked my Pear and Caramel Tart you might also enjoy some of these lovely pear desserts from Top Food Blogs.

Pear Desserts

  1. Chocolate Pear Cardamom Upside Down Cake – Tin & Thyme
  2. Chocolate Pear and Hazelnut Tart – How to Cook Good Food
  3. Gluten Free Chocolate and Pear Tart – Lancashire Food
  4. Pumpkin and Pear Amaretto Trifle – How to Cook Good Food
  5. Pear and Ginger Frangipane Crumble – Natural Kitchen Adventures

Perfecting Patisserie Logo

I’m entering this tart for Perfecting Patisserie, the monthly blogging challenge run Baking Queen 74

Pear and Caramel Tart Slice

Comments

  1. Leave a Reply

    Lucy @ BakingQueen74
    October 25, 2015

    What a lovely combination! I love pears and bet they contrast the caramel filling perfectly. It sounds really delicious and I’m pencilling it in to try this Christmas when I’m entertaining! Thank you for joining in with #PerfectingPatisserie!
    Lucy @ BakingQueen74 recently posted…New in my kitchen – Edition 3My Profile

    • Leave a Reply

      Janice Pattie
      October 25, 2015

      Thanks Lucy, yes ideal for Christmas as it’s a real sweet treat.

    • Leave a Reply

      Vivienne
      October 26, 2015

      Janet, I’m definitely going to try this when I get home using GF shortcrust pastry

      • Leave a Reply

        Janice Pattie
        October 26, 2015

        That’s great Vivienne. I’d love to see how you get on.

    • Leave a Reply

      Janice Pattie
      October 25, 2015

      Thanks Tracy, hope you and your guests enjoy it.

  2. Leave a Reply

    Karen
    October 25, 2015

    What a fabulous tart! I have a pear and walnut cake recipe in the blog which would be enhanced by some caramel in it! A wonderful autumn dessert – Karen

    • Leave a Reply

      Janice Pattie
      October 26, 2015

      Thanks Elizabeth, it went down very well in our house!

  3. Leave a Reply

    Ceri
    October 26, 2015

    Love the use of pear in desserts. I always feel it gets neglected in comparison with apples! This looks fabulous and perfect for this time of year

    • Leave a Reply

      Janice Pattie
      October 26, 2015

      Thanks Ceri, and thanks for letting me link your lovely pear recipe.

    • Leave a Reply

      Janice Pattie
      October 26, 2015

      You are right Kevin, it’s a lovely combination. Hope you and your friends enjoy it.

  4. Leave a Reply

    Choclette
    October 26, 2015

    Goodness that tart sounds lush Janice. I sooooooo wish I had a slice to try. This week’s Food Programme on R4 was all about pears – really interesting. Thanks very much for including my pear cake in your montage.
    Choclette recently posted…Make Your Own Chocolate Bar From ScratchMy Profile

    • Leave a Reply

      Janice Pattie
      October 26, 2015

      Thanks Choclette, I wish I had a slice too, but it’s long gone!

  5. Leave a Reply

    Alison
    October 27, 2015

    That sounds gorgeous, such a shame I can’t lift it off the screen and try it!

    • Leave a Reply

      Janice Pattie
      October 27, 2015

      Thanks Ali, I’m sure you could easily make one yourself x

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