Caramel Pear Tart with Graham Shortbread Crust Recipe

The combination of the graham flour in the crust and the creamy texture of the pears and caramel is sublime in this Caramel Pear Tart with Graham Shortbread Crust.

This delicious Caramel-Pear Tart recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR.  Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.  Check out A Night of Comfort (Updated Comfort Food Dinner) which includes this recipe.

More great Pear Recipes and Pie and Tart Recipes.

 

 Caramel Pear Tart

 

 

Caramel-Pear Tart with Graham Shortbread Crust Recipe:

Caramel Pear Tart With Graham Shortbread Crust Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12 servings

Ingredients:

Poached Pears (see recipe below)
Graham Shortbread Crust (see recipe below)
Caramel Filling (see recipe below)
Whipped Cream

 

Instructions:

Preheat oven to 350 degrees F.

Prepare Poached Pears and refrigerate overnight.  Prepare Graham Shortbread Crust.  Prepare the Caramel Filling.

To Assemble the Tart:  Cut the poached pears into 1/4-inch thick slices, reserving the poaching liquid for another use.  Arrange the pear slices in concentric circles in the cooled Graham Shortbread Crust.  Pour the lukewarm Caramel Filling over the pears in the crust.  

Bake until the Caramel Flling is bubbly, approximately 20 to 30 minutes.  Remove from oven let cool for about 20 minutes before serving.

Serve warm with softly whipped cream.

Makes 12 servings.


Poached Pears:
5 cups white wine
1 cup granulated sugar
Finely-grated zest of 1 orange
1 cinnamon stick
1 (1-inch thick) slice of fresh ginger
5 or 6 firm pears, peeled, halved and cored

In a heavy saucepan over high heat, combine the wine, sugar, orange zest, cinnamon stick, and ginger; bring just to a boil and then add the halved pears.

Lower heat to medium and poach the pears until fork tender, approximately 8 to 10 minutes.  Remove from heat.

Cool the pears in the liquid and refrigerate until ready to use.  For the best flavor, refrigerate them in the liquid overnight, if possible.

 

Graham Shortbread Crust:
1 1/2 cups flour
1/2 cup graham flour*
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 cup cold unsalted butter, diced

* Graham flour makes this variation taste like a grown-up graham cracker.

Preheat oven to 375 degrees F.

In the bowl of a food processor, add the flour, graham flour, powdered sugar, vanilla extract, and salt.  With the motor running, slowly add the butter and process until the dough forms a ball on top of the blade.  Remove the dough from the food processor; if it is too soft to work with, refrigerate until it's easier to handle.

Press the dough into a well-greased 10-inch tart pan. (The easiest way to do this is to first press it into the sides of the pan, then finish with the bottom of the pan.) Bake just until set but not brown, approximately 10 minutes; remove from oven and let cool completely.

Makes enough for one 9- to 10-inch tart

 

Caramel Filling:
1 1/2 cups granulated sugar
1/2 cup water
1 cup heavy whipping cream
1/4 cup pear brandy
egg, slightly beaten
1/2 teaspoon ground nutmeg

In a large saute pan with sides or a heavy saucepan, add the sugar.  Carefully moisten the sugar with the water, being very careful not to splash the water and sugar onto the sides of the pan.

Over high heat, cook the sugar mixture, without stirring, until you start to see any part of it turning brown, then swirl the pan to even out the color.  Cook until golden brown, approximately 2 minutes longer.

Slowly and carefully add the cream to the hot sugar, taking care to pour it in slowly because it will bubble up very violently.  Add the brandy and cook, without stirring, until the caramelized sugar has liquefied again and the mixture is very smooth and a deep golden brown.  Remove from heat and let cool until lukewarm. Then whisk in the egg and nutmeg.

 

https://whatscookingamerica.net/LindaSandberg/Desserts/CaramelPearTart.htm

Source:  Recipe by Caprial Pence and Melissa Carey from the cookbook,  eat me, delicious.

 

Caramel Pear Tart

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Categories:

Dessert Recipes    Fall    Fruit Pies & Tarts    Pears   

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