Carmelized Pear Tart

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Carmelized Pear Tart

pre-heat oven to 375

4 large Bosc pears

1 cup sugar
1/3 cup water
1/4 cup cream
3 Tbls. butter

1 1/2 cup flour
1 stick butter very cold and cut into chunks
additional 3 Tbls. sugar
1/4 tsp. salt
3 Tbls. ice cold water
1 tsp grated lemon rind

for the crust:

Using a food processor (or if making by hand use a pastry tool and a metal bowl) place the flour into the bowl and add the sugar,saltand lemon rind. Pulse to combine well. Add the butter in thirds pulsing several times between each addition. Be careful not to overwork the dough. Add the cold water pulsing between drips. When the whole thing gets lumpy and seems to be "pulling together" you are done. Turn out the dough onto plastic wrap and mush the lot into a flat circle. Put it in the fridge for at least an hour to firm up. When it is chilled, roll it out and place it in a spring form pan, or in a tart shell pan.

For the filling:

Slice the pears thinly making sure to discard the seed part.

For the caramel:
Place the cup of sugar and the 1/4 cup water in a pan and stir to dissolve. Heat until simmering and continue as such until the syrup becomes a golden brown. At this point stir in the butter then the cream in several portions, stirring between each to combine smoothly.

Lay the pear slices in the tart shell in a concentric circle pattern, or any way that looks pretty to you. Pour the caramel sauce on top and put the tart in a 375 degree oven for about 30 minutes until bubbly with a golden crust (depending on your oven, of course). Serve on Tiffany plates for best flavor. Heh.

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