Caramelized Pear Tart

Caramelized Pear Tart by @browneyedbaker :: www.browneyedbaker.com

Can you believe that in the six and a half years that I have been sharing recipes on this site, that this is the very first pear recipe that I’ve posted? That’s legitimately insane. I thoroughly enjoy pears throughout the fall months; I eat them as snacks and I especially love them in oatmeal for breakfast. However, I have totally neglected baking with them. It seems that apples pretty much steal the show when it comes to fall baking with fruit. I do love apples, but I thought it was high time to let pears share part of the spotlight. This rustic pear tart is a perfect place to start. After all, anything that’s baked in a caramel sauce has to be fantastic, right?!

Caramelized Pear Tart by @browneyedbaker :: www.browneyedbaker.com

This tart starts with ripe pears that have been peeled, cored (a melon baller is a fantastic tool for coring pears!) and sliced. They are nestled into a homemade caramel sauce in a cast iron skillet, then topped with a round of puff pastry and the whole thing is baked off in the oven. It’s incredibly easy and the use of puff pastry eliminates the fuss of a traditional pie crust, which keeps some folks from trying homemade pies and tarts. I like to think of puff pastry as a stepping stone.

Caramelized Pear Tart by @browneyedbaker :: www.browneyedbaker.com

The only slight issue I had while making this is when inverting it onto the serving platter, a number of the pear slices stuck to the pan in the caramel. It was easy enough to just pick them up and place them back onto the tart, though.

Caramelized Pear Tart by @browneyedbaker :: www.browneyedbaker.com

The contrast of flaky puff pastry with tender pears and a rich caramel sauce is fantastic. Here’s to some new fall baking! Do you have a favorite pear recipe?

Caramelized Pear Tart by @browneyedbaker :: www.browneyedbaker.com

One year ago: Dutch Apple Pie Bars
Two years ago: Maple-Walnut Fudge
Three years ago: Pittsburgh Steelers Football Jersey Sugar Cookies
Four years ago: The Neiman Marcus Cookie

Pear Tart Recipe

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Pears are cooked in caramel and topped with puff pastry, then baked in a cast iron skillet.

Ingredients:

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
½ cup granulated sugar
1½ teaspoons cider vinegar
2 tablespoons water
2 tablespoons unsalted butter
3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored and cut into 6 wedges (18 slices total)

Directions:

1. Preheat oven to 375 degrees F.

2. On a lightly floured work surface, roll the puff pastry into an 11½-inch square, then cut out an 11-inch circle. Refrigerate the puffy pastry until ready to use.

3. In a medium cast-iron skillet (or other ovenproof nonstick skillet), combine the sugar, vinegar and water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in the butter, then arrange the pear wedges in a circle along the edge of the skillet. Reduce the heat to medium-low, and cook until the pears are crisp-tender, 10 to 15 minutes. Remove the skillet from the heat.

4. Drape the chilled puff pastry round over the pears, tucking the edges under. Place an oven-safe plate or pot lid on top of the pastry and bake for 15 minutes. Remove the lid and continue to bake until the puffy pastry is golden brown, about 15 minutes more. Allow the tart to cool in the skillet for 15 minutes, then run a knife around the edge of the skillet and carefully invert the tart onto a serving plate. Serve warm.

(Recipe from Martha Stewart)

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37 Responses to “Caramelized Pear Tart”

  1. Averie @ Averie Cooks on September 19, 2013 at 1:39 am

    The pears slices are so PERFECTLY arranged! Wow, it’s like a work of pear art :)

    Beautiful, Michelle!

    Reply

  2. Chung-Ah | Damn Delicious on September 19, 2013 at 2:29 am

    What a gorgeous tart! Love that it’s made with puff pastry too!

    Reply

  3. Belinda @themoonblushbaker on September 19, 2013 at 2:44 am

    You have the best knife skills, I am hopeless at fruit peeling and chopping. Pear is definitely not used enough in tarts. It is never too late to get on pear wagon!

    Reply

  4. Chris on September 19, 2013 at 3:31 am

    I like the way you cooked the pears “in order” it makes for a great picture. Yes, you are correct apples do shine this season its good to see the pears get some well deserved attention.

    Reply

  5. ThisBakerGirlBlogs on September 19, 2013 at 3:52 am

    Such a beautiful tart! Looks delicious and I love the color :)

    Reply

  6. Lynda Sullivan on September 19, 2013 at 5:34 am

    Great looking tart, this would really satisfy the sweet tooth.

    Reply

  7. Jamie @lifelovelemons on September 19, 2013 at 7:52 am

    Ok, this is GORGEOUS!! Pears and such an under-utilized fall fruit, love that you showed them some love here!

    Reply

  8. Johlene on September 19, 2013 at 8:03 am

    Oh wow! So simple but the result is so striking! I love this recipe! Thanks for sharing :-)

    Johlene
    Flavours&Frosting

    Reply

  9. Tracey on September 19, 2013 at 8:14 am

    Oh wow, this is stunning Michelle! A slice of this tart with a big scoop of vanilla ice cream is my perfect fall dessert.

    Reply

  10. Tieghan on September 19, 2013 at 8:29 am

    So pretty! I love this!

    Reply

  11. Jessica @ A Kitchen Addiction on September 19, 2013 at 9:46 am

    What a beautiful tart! Love the puff pastry crust!

    Reply

  12. Jaclyn on September 19, 2013 at 9:57 am

    This is so pretty, I want to make it just because of how beautiful it is :)! I’m sure it tastes unbelievably good too!

    Reply

  13. Laura @ Lauras Baking Talent on September 19, 2013 at 10:27 am

    I always forget that pears are related to fall too… What a fun idea! Looks amazing :)

    Reply

  14. Pamela @ Brooklyn Farm Girl on September 19, 2013 at 11:54 am

    Your pear tart looks perfect! So pretty!

    Reply

  15. Ashley @ Wishes and Dishes on September 19, 2013 at 12:17 pm

    Six and a half years?? That’s awesome! Love your site and this tart is fantastic looking.

    Reply

  16. Jamie@Milk 'n' Cookies on September 19, 2013 at 12:21 pm

    Pears are entirely under-utilized and under-appreciated in my kitchen. I need to rectify that immediately, because every time I eat a pear, I remember how much I enjoy it. And I loved that you used puff pastry in this tart. It’s so easy to work with, and yet so elegant at the same time.

    Reply

  17. Kerry @ Kerry Cooks on September 19, 2013 at 1:01 pm

    Fabulous timing, our pear tree is just laden with fruit! I will be making this very soon

    Reply

  18. Nancy P.@thebittersideofsweet on September 19, 2013 at 3:28 pm

    Love the fact that you used pear for the this. You don’t see it a whole lot in desserts!

    Reply

  19. Holiday Baker Man on September 19, 2013 at 4:35 pm

    Perfect for a dinner party this weekend!

    Reply

  20. Angelyn @ Everyday Desserts on September 19, 2013 at 4:59 pm

    Beautiful photos. This looks wonderful!

    Reply

  21. Abbe@This is How I Cook on September 19, 2013 at 5:59 pm

    I’ve been into pears lately, too. Why are they so often overlooked?

    Reply

  22. Denise - Flour & Sun Bakery on September 19, 2013 at 6:52 pm

    Such a beautiful tart! I never use pears but this seems to good to miss.

    Reply

  23. Stacy | Wicked Good Kitchen on September 20, 2013 at 8:45 am

    Simply stunning! Michelle, you have outdone yourself with this gorgeous pear tart. That first photo is out-of-this-world perfect! Thanks for sharing, girl! Pinning!

    Reply

  24. Catherine on September 20, 2013 at 9:01 am

    Hi, I have a brunch next weekend and I’d love to bring this. Do you think I could make it the night before and just warm it up when I get there, or would the puff pastry get soggy over night? Thanks!

    Reply

    • Michelle on September 23rd, 2013 at 11:18 am

      Hi Catherine, Unfortunately, the puff pastry crust will get soft and a little soggy.

      Reply

  25. Dina on September 20, 2013 at 12:47 pm

    looks lovely!

    Reply

  26. Laura (Tutti Dolci) on September 20, 2013 at 5:46 pm

    I love caramel with pears, beautiful tart!

    Reply

  27. Maggie @Maggiecooks on September 20, 2013 at 8:06 pm

    I love the little black dots of vanilla bean in it! So pretty!

    Reply

  28. Olivia on September 20, 2013 at 9:07 pm

    Looks delish. Reminds me of a tarte tatin, which I really want to learn how to make!

    Reply

  29. Bake Play Smile on September 21, 2013 at 7:07 pm

    Yum! I have lots of pears in the fruit bowl at the moment so this is just the inspiration I need for dessert tonight!

    Reply

  30. Ioana on September 22, 2013 at 8:42 am

    I made this yesterday; I did not bother with the plate/lid baking for the first 15 minutes, just baked it without for about 20 minutes total. It came out great, and after inverting it, the crust flattened itself. So easy, so good. Thanks for another great recipe.

    Reply

  31. Katy on September 24, 2013 at 9:09 am

    Could you substitute lemon juice for the cider vinegar?

    Reply

    • Michelle on September 24th, 2013 at 2:11 pm

      Hi Katy, I have never tried this substitution, but I think you would probably be okay doing it.

      Reply

  32. ray on September 24, 2013 at 12:34 pm

    I eat pear, but I’ve never used it for baking. Well, that’ll change now. Your recipe looks easy. Gotta do this on the weekend.

    Reply

  33. Laura Dembowski on September 24, 2013 at 9:36 pm

    I love baking with pears and this looks like a great pear recipe! I just tried a pear in my oatmeal this morning too.

    Reply

  34. Kim Kiernan on November 8, 2013 at 5:10 pm

    I made this tart using a stainless steel 10 inch skillet. The flavor of the pears was amazing! I could make this recipe and leave off the crust, just for the divine pears. Puff pastry gets too soggy when the pan is inverted onto the serving plate. My caramel came out wonderful and think, but when the pears cook they release so much juice that the caramel became way too thin. Next time I will cook the fruit completely at a higher temperature on the stove to allow more juices to evaporate before placing the crust on top. I will also bake the pastry a little longer so it’s brown. Maybe that’ll prevent such a soggy crust.

    Reply

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