Salted Caramel Pear Tarts (Print Version)
Flaky pastry envelops ripe pears and salted caramel for an irresistibly rich dessert with a hint of sea salt.
# Ingredients:
→ Pastry
01 -
13 ounces all-butter puff pastry
02 -
1 large egg, beaten
→ Filling
03 -
4 small or medium ripe pears
04 -
8 teaspoons brown sugar, preferably Demerara
05 -
8 teaspoons heavy cream
06 -
1 teaspoon coarse sea salt
# Steps:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 -
Roll out the puff pastry to 1/4-inch thickness. Cut into 8 equal rectangles.
03 -
On each rectangle, cut two diagonal slits from opposite corners, making an 'L' shape while leaving a 1/2-inch margin uncut. Brush surface lightly with beaten egg.
04 -
Fold one cut corner of each rectangle over the center and tuck underneath the opposite side to create a tart shell. Arrange on prepared baking sheet and refrigerate briefly.
05 -
Peel and core the pears, then halve lengthwise and slice each half into 1/4-inch slices.
06 -
Place one sliced pear half in the center of each pastry shell. Sprinkle with 1 teaspoon brown sugar, drizzle with 1 teaspoon heavy cream, and add a small pinch of sea salt to each.
07 -
Bake tarts for 30 minutes, or until pastry is golden and puffed and pears are tender.
08 -
Remove tarts from oven and cool slightly before serving warm. Optionally, dust with powdered sugar before presentation.
# Notes:
01 -
Chilling the shaped pastry before baking helps maintain a defined tart shape.