These Caramel Pear Tarts are excellent treat for this holiday season! Crispy puff pastry pairs with juicy pears, a pinch of cinnamon and whisky caramel sauce. They’re unbelievably good when fresh out of the oven!
When it comes to fall and winter, we think of apples. Pears should be up there too. They’re juicy, aromatic and sweet. My favorite are the softer ones. They’re good to eat as raw, but also great in baked goods. So I created these easy tarts. They’re great as snacks or desserts, especially with vanilla ice cream.
For the pears, I used Barlett pears. I bought the pears when they’re still very green and a bit unripe. I let them sit at the counter for a couple days until the neck part is slightly soften. If you’re eating them raw, let them ripen longer. But if you’re baking with them, you don’t want them too soft as baking will soften them more. Peel the pears, remove the core and cut into thin slices. Toss them with lemon juice, sugar, and little bit of cinnamon. Set aside for the juice to release from the pears. By drawing out some of the moisture, the tarts will not get soggy and crisp up better when baking. But no worry, the pears will still remain juicy at the end.
Now get the puff pastry ready. Thaw the pastry at room temperature for 20 – 30 minutes, depending on how warm your kitchen is. When the pastry is thaw, you should be able to be unfold it easily without tearing the pastry. Roll the pastry into a bigger rectangle, then cut into 9 smaller rectangles. Transfer them onto a baking sheet lined with parchment paper.
To ensure the puff pastry rise on the edges, score a border around the edge. Run a sharp knife on the pastry lightly, but make sure not to cut through. Then using a fork to prick the pastry all over the rectangle part in the middle of the pastry. Now, brush a thin layer of caramel in the middle part. The caramel I used is a whisky caramel sauce that I made. It has a complex flavor and not too sweet. It’s worth the extra work to make the caramel sauce on your own. At this point, the pastry has warmed up a bit. Take the whole baking sheet and chill in the fridge for at least 15 minutes.
Once chilled, place about 4 slices of pears onto each pastry. Keep the pears within the border. They look better if overlapping. Brush more caramel on the pears. Then, with another brush, lightly brush the edge with heavy cream. Last, sprinkle little bit of sugar over the heavy cream edges. Bake in the oven until the pastry is golden brown on the top and bottom. Transfer to cooling rack to cool slightly.
Right before serving, drizzle some more caramel sauce on top. These tarts are best when they’re fresh out of the oven and still warm. The pears are sweet and tender, then there is the booze from the caramel. There is a hint of cinnamon, but not too much. It is not too sweet either. I literally ate 3 all by myself when they came out. But they will still taste good for the day. Keep them loosely covered at room temperature. For longer, keep in the fridge covered for up to 3 days. Reheat in 300˚F oven for about 15 minutes to crisp up the pastry a bit.
To take it another level, add a scoop of vanilla ice cream and drizzle with more caramel sauce. So tasty! They would also make great snacks for the holidays too. I can’t wait for you to try these tarts!
Caramel Pear Tarts
Ingredients
- 1 frozen puff pastry sheet
- 2 medium Barlett pears
- 2 teaspoons fresh lemon juice
- 1 tablespoon turbinao sugar
- 2 pinches ground cinnamon
- 3 tablespoons whisky caramel sauce (or regular caramel sauce)
- ½ tablespoon heavy cream
- ½ teaspoon sugar
Topping:
- ½ tablespoon whisky caramel sauce (or regular caramel sauce)
Instructions
- Leave the puff pastry to thaw at room temperature for 20-30 minutes.
- Preheat oven to to 400˚F. Line a baking sheet with a parchment paper. If the caramel is thick or cold, scoop 3 tablespoons into a small microwave bowl. Microwave for 5 seconds and set aside.
- For the pears, washed, pat dried and peeled. Cut in half and remove the core and seeds using a metal spoon. Cut into ⅛-inch slices. Add to a medium bowl. Add lemon juice, turbinao sugar, and cinnamon. Toss gently to combine. Set aside for at least 15 minutes.
- On a lightly floured working surface, unfold the puff pastry and roll into 9 x 12-inch rectangle with a rolling pin. Cut into 9 (4 x 3-inch) rectangles. Transfer to the prepared baking sheet, spacing them apart from each other.
- Using a sharp knife, score a border around the entire edge (do not cut through), about ¼-inch thick. Then prick all over the center rectangle with a fork. Brush a thin layer of caramel sauce in the center rectangle. Transfer the whole baking sheet to the fridge for 15 minutes.
- After 15 minutes, place about 4 slices of pears on top of each rectangle. They can be overlap. Make sure they fit within the border. Brush the top with more caramel. Then brush the edges lightly with heavy cream and sprinkle with sugar.
- Bake in the oven for 18 – 20 minutes, until the pastry is golden brown on top and bottom. Remove from oven and transfer to a cooling rack. Cool slightly before serving.
- To serve, scoop ½ tablespoon caramel sauce into a small microwave bowl. Microwave for 5 seconds. Drizzle over the tarts. Best serve warm or at room temperature.
Notes
- For the pear, I used Barlett. Pick ones that are not too firm or too soft. To see if the pear is ripe, gently press the neck of the pear. If it’s hard, it’s not ready. If it can press down slightly, it’s ready to be used. If not using right away, keep in the fridge. You can use other pears, like Bosc or Anjou.
- For storage, if serving on the same day, keep them at room temperature with a loose cover. If serving later, keep the puffs in a container with a loose cover in the fridge for up to 3 days. Reheat in a 300˚F oven for 12 – 15 minutes.
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