Pear Tarts With Caramel Sauce Recipes
PEAR CARAMEL TART
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool.
CARAMELIZED UPSIDE-DOWN PEAR TART
Categories Dairy Fruit Dessert Bake Thanksgiving Pear Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 6
Steps:
- Peel, halve, and core pears.
- In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with side parts at rim of skillet. Sprinkle pears with cinnamon and cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet.
- Preheat oven to 425°F.
- On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears. Tuck edge around pears. Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
- Have ready a rimmed serving plate slightly larger than skillet. As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. (This is a bit scary, but it works!)
- Serve tart at room temperature or chilled with whipped cream or ice cream.
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- Set the oven rack in the lower third of the oven. Crank the oven to 400°F (204°C). Line a baking sheet with a sheet of parchment paper or a nonstick silicone baking mat.
- Divide the dough into quarters. On a lightly floured work surface, roll each portion of dough into a circle 1⁄8 to 1/4 inch thick. Place the pastry on the prepared baking sheet and refrigerate.
- Slice each pear in half lengthwise. Then slice each pear half lengthwise into four or five 1/4- to 1/2-inch-thick slices, starting at the rounded bottom and cutting almost but not quite all the way through the stem end. The pear slices should remain attached to one another at the stem end. Place each pear half cut-side down on the work surface and, using the palm of your hand, gently press to fan out the slices.
- In a small saucepan over medium-high heat, combine the sugar, 1/4 cup of the water, and the vinegar. Bring to a boil, tilting the pan to swirl the sugar. Boil until the sugar dissolves and the mixture turns a deep amber color, 5 to 10 minutes. When the caramel turns, well, caramel colored, immediately remove the pan from the heat and carefully add the remaining 2 tablespoons water (stand back, as the caramel will spit at you). Tilt the pan to swirl the caramel and water together. If the caramel seizes and hardens, return the pan to medium heat until the caramel liquifies again and behaves itself.
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