![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
Caramel Pear Tart
Take advantage of fresh-picked pears made even tastier in combination with creamy caramel in this very impressive tart.
- Prep: 25 min
- Cooking: 45 min
- Refrigeration: 30 min
![caramel pear tart caramel pear tart](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/caramel-pear-tart.jpg.jpeg?itok=oKxHhTmN)
Ingredients
- Crust
- 2 cups (500 mL) all-purpose flour
- 1/4 cup (60 mL) sugar
- 1/3 cup (80 mL) butter cubed
- 1/2 cup (125 mL) 35 % cream
- Filling and Topping
- 1 cup (250 mL) sugar
- 1 1/2 cups (375 mL) 35 % cream
- 1 egg
- 2 tbsp (30 mL) all-purpose flour
- 3 pears (Bosc or Bartlett)
- 1/3 cup (80 mL) water
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/StealthRecipe-ConeQuest.gif)
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
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 min or until chilled.
Filling and topping:
In a saucepan over medium heat, heat sugar and 1/3 cup (80 mL) water, stirring until dissolved. Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (180 mL) cream; stir until smooth. 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 (60 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 min, 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.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 546 Calories |
Protein: | 6 g |
Carbohydrate: | 66 g |
Fat: | 30 g |
Fibre: | 3 g |
Sodium: | 108 mg |