Pear Tart w/Maple “Caramel”. Delicate tea-poached pears atop rich vanilla-maple pastry cream, topped with a bourbon-infused caramel sauce. This elegant dessert has several components, but In addition, this tart dough recipe is very forgiving. It naturally has a bit of a crumbly texture, but if it tears, you can patch it without worry.
Ingredients of Pear Tart w/Maple “Caramel”
- Prepare 1 sheet of frozen puff pastry, thawed.
- It’s 4-5 of pears, cored and thinly sliced.
- Prepare 1 of egg, beaten.
- You need of 1/8-1/4 cup sugar.
- Prepare of 1/2 cup pure maple syrup.
- Prepare of Whipped cream.
Maple syrup adds sweetness and a caramel color to this classic fruit treat. By The Good Housekeeping Test Kitchen. Place plate on top and flip, inverting tart. Sprinkle with sliced almonds and serve warm or at room temperature.
Pear Tart w/Maple “Caramel” instructions
- Heat oven to 400F..
- Unfold pastry on parchment paper. With a rolling pin, roll the pastry 1/2 inch bigger on all sides..
- Slide parchment with pastry onto baking sheet..
- Arrange pears on tart leaving 1/2 inch border all the way around..
- Brush border with beaten egg..
- Sprinkle whole tart with sugar..
- While tart is baking make maple “caramel”, directions at the bottom..
- Bake 20 minutes, reduce oven temperature to 350F..
- Continue baking 10-12 minutes until crust is golden and pears are tender..
- Drizzle “caramel” over entire tart..
- Serve with whip cream..
- To make maple “caramel” simmer syrup on low for 10-12 minutes until reduced by half..
- Can replace pears with apples..
Prepare Poached Pears and refrigerate overnight. As delicious as it is pretty, this lattice-topped tart combines fall fruit with warm cardamom in a tender hazelnut crust. Salted caramel ties the flavors together, and large-crystal sanding sugar on the lattice. Pears are one of my favorite fruit so having them featured in this dessert is perfect. My family is delighted when I serve this dessert In a small bowl, beat the cream cheese, sugar and caramel topping until smooth.