Caramelized Pear Tart

An American-style pear tart built on a buttery crust, with pears cooked briefly on the stove to concentrate their flavor before baking. The filling finishes tender and glossy, and the tart is served warm with vanilla ice cream.

By Julienne

Cook time: 40 minutes

Servings: 8

Ingredients

• 190 g all-purpose flour for crust
• 25 g granulated sugar divided
• 2 g fine salt divided
• 120 g unsalted butter cold, cubed; divided
• 1 count egg yolk for crust
• 45 ml ice water for crust
• 20 g unsalted butter cold, cubed; divided
• 700 g pear peeled, cored, and sliced 6 mm thick
• 50 g granulated sugar divided
• 1 g fine salt divided
• 3 g ground cinnamon divided
• 1 g ground nutmeg optional
• 15 ml lemon juice freshly squeezed
• 3 ml vanilla extract for filling
• 12 g cornstarch for filling
• 1 count egg beaten, for egg wash
• 15 ml water for egg wash
• 480 ml vanilla ice cream for serving

Instructions

1. Make the crust: in a bowl, combine the flour, 25 g of the sugar, and 2 g of the salt. Cut in 120 g of the cold butter until the mixture looks like coarse crumbs with a few pea-sized pieces remaining. The flour mixture looks sandy with visible butter pieces.
2. Stir in the egg yolk, then add the ice water a little at a time just until the dough holds together. Form a disk, wrap it, and chill briefly while you make the filling. The dough comes together without feeling sticky or wet.
3. Heat a large skillet over medium heat. Add the remaining 20 g butter, then the pears, remaining 50 g sugar, remaining 1 g salt, cinnamon, nutmeg if using, lemon juice, and all of the vanilla extract. Cook, stirring gently, until the pears are glossy and their juices begin to thicken, 6 to 8 minutes. The pears are softened at the edges and coated in a syrupy glaze.
4. Stir the cornstarch into the hot pear mixture and cook for 30 to 60 seconds more, just until the juices look lightly thickened. Remove from the heat and cool for 5 minutes. The filling clings lightly to the pears and no longer looks watery.
5. Heat the oven to 200 C. On a lightly floured surface, roll the chilled dough into a 30 cm round and fit it into the tart pan. Trim the edges and chill for 10 minutes. Brush the crust with the beaten egg mixed with water. The crust is evenly lined in the pan and lightly coated with egg wash.
6. Spread the pear filling in the crust, arranging the slices evenly. Bake on a rimmed baking sheet for 28 to 32 minutes, until the crust is deep golden and the filling is bubbling at the edges. The crust is browned and the pear juices are bubbling.
7. Cool the tart for at least 15 minutes so the filling sets enough to slice. Serve warm with vanilla ice cream. Slices hold together and the filling is no longer runny.