Pear and Caramel Tart

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
Pear and Caramel Tart


  • 1 puff pastry sheet, thawed
  • 2 tbsp. turbinado (raw) sugar
  • 1/4 tsp. ground cinnamon
  • 2 firm Anjou pears, peeled, cored and cut lengthwise into slices 1/4-inch thick
  • 2 tbsp. chilled butter, divided
  • 1 egg, lightly beaten
  • 1/4 cup packed brown sugar
  • 1/4 cup whipping cream
  • 2 tbsp. chopped glazed pecans


  1. Preheat oven to 400°F. Place pastry sheet on a rimmed baking sheet lined with parchment paper. Cut pastry to form a 9-inch circle. In a small bowl combine sugar and cinnamon. Sprinkle 1 tablespoon of the sugar mixture over pastry. Starting 1 ½ inches from edge of pastry, arrange pear slices, slightly overlapping in a circular pattern.
  2. Fold up edges of pastry over pear slices, pleating pastry to form a decorative border. Cut 1 tablespoon of the butter into small pieces, and dot over pears. Brush edges of pastry with egg; sprinkle remaining sugar mixture over tops of pears and edges of pastry. Bake 30 minutes or until golden brown and pears are just fork-tender. Carefully transfer to a serving platter; let stand 5 minutes.
  3. Meanwhile, for the caramel sauce, place remaining 1 tablespoon butter in a deep microwave-safe bowl.† Microwave on HIGH 30 seconds or until butter is melted. Stir in brown sugar and cream. Microwave on HIGH 2 1/2 to 3 minutes, stirring every 30 seconds or until mixture thickens. Remove from microwave; stir, and set aside to cool.
  4. Drizzle 2 tablespoons caramel sauce over pears, and sprinkle with pecans. Slice into 6 servings. Spoon any remaining sauce over each serving, and serve.


Per serving: 340 calories, 20g fat, 8g saturated fat, 55mg cholesterol, 230mg sodium, 37g carbohydrate, 3g fiber, 5g protein
*5 minutes stand time and cooling time extra

†To avoid bubbling over, always use a deep bowl when preparing any sugar mixtures and caramel sauces in the microwave.

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