CARAMELIZED PEAR TART
Make and share this Caramelized Pear Tart recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Lightly grease a 9-inch tart pan with removeable sides.
- In a food processor, combine the flour, sugar and salt and pulse briefly to mix.
- Add the shortening and cut it into the flour mixture using quick on/off pulses until the mixture resembles coarse meal. Add the egg and the vanilla and process just until moist clumps form, pulsing the processor on and off.
- Gather the dough into a ball and using your fingertips, press evenly into the bottom and up the sides of the preapred tart pan. Refrigerate until ready to use.
- Halve each pear lengthwise and scoop out the core with a melon baller or spoon. Peel and cut crosswise into 1/4-inch slices. There should be about 5 cups.
- Melt the butter over medium heat in a large non-stick skillet and stir in the brown sugar. When the sugar has dissolved and is bubbly, add the pears to the skillet sprinkling them with lemon juice and let the pears cook in the sugar syrup, stirring gently so as not to break up the slices. The pears will, at first, release quite a bit of juice - allow this to simmer until the liquid reduces to a thick syrup and the pears have begun to caramelize. Remove from heat and let cool completely.
- When ready to bake, preheat the oven to 425°F Gently spoon the pears into the prepared tart shell, spreading them out evenly. Sprnikle with the sliced almonds. Bake for 25 minutes, then reduce the heat to 350F and continue baking for 25-30 minutes, until the almonds are toasted and pear filling is bubbly.
- Let cool before removing the sides of the tart pan to serve.
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Lucianna Aragon
[email protected]This tart is the worst thing I've ever eaten. I would not recommend it to anyone.
Awais Shan
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
BK MEDIA
[email protected]I followed the recipe exactly and my tart turned out terrible. I'm not sure what went wrong.
Sheila “Nena Fdez” Fdez Fresquet
[email protected]This tart was a bit of a disappointment. The pears were not as flavorful as I had hoped and the crust was too tough.
Kritika Basnet
[email protected]The crust on this tart was a bit too dry for my liking. I think I would use a different recipe for the crust next time.
Emmanuel Mgba
[email protected]This tart was a little too sweet for my taste, but it was still good. I think I would use less sugar next time.
Amiera Stuurman
[email protected]I'm not a big fan of pears, but this tart was delicious! The crust was flaky and buttery, and the pears were perfectly caramelized. I would definitely make this again.
Olive Nachalwe
[email protected]This was a great recipe! It was easy to follow and the tart turned out beautiful. The only thing I would change is to use a different type of pear. I used Anjou pears and they were a little too soft for my taste.
Malcondino Dino
[email protected]The caramelized pears in this tart are out of this world! I could eat them all day long.
Ariyan faruk
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I've made it for my family and friends and they all love it too.
Ebraim Swoosh
[email protected]This tart is amazing! I've never had anything like it before. The crust is so flaky and the pears are so tender and flavorful.
Julian Naranjo
[email protected]I made this for a potluck and it was gone in minutes! Everyone loved it. Thanks for sharing the recipe!
Razu Rai
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was delicious.
Intiaz Hossain
[email protected]I've made this tart a few times now and it's always a hit. The pears are so juicy and flavorful, and the crust is the perfect balance of flaky and crispy.
Anoma Fernando
[email protected]This caramelized pear tart was an absolute delight! The crust was flaky and buttery, and the pears were perfectly caramelized and tender. I loved the combination of sweet and tart flavors. It was a bit time-consuming to make, but it was definitely wo