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caramelized pear tart italian style recipe

Caramelized Pear Tart Italian Style

This pear tart features firm-ripe pears caramelized in butter and sugar, nestled in either a classic butter crust or quick puff pastry. The result is a delightful dessert that balances rich, caramelized fruit with a crispy, buttery base. Serve it warm or at room temperature, and top with ice cream or a dusting of sugar for a perfect finish.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Dessert
Cuisine: Italian, French
Calories: 250
Ingredients Method Notes

Ingredients
  

  • For Classic Dough:
  • 1 1/4 cups flour
  • 6 tbsp cold unsalted butter
  • 2 tbsp shortening
  • 1/4 tsp salt
  • 2 –4 tbsp ice water chilled
  • For Puff Pastry Option:
  • All-butter puff pastry store-bought
  • For Caramel:
  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • Pinch of cinnamon
  • For Pears:
  • Bosc Bartlett, or Anjou pears (firm-ripe, peeled, cored, and sliced 1/4 inch thick)

Method
 

Prep Dough (if using classic dough):
  1. In a bowl, combine flour, salt, and cold butter. Work the butter into the flour until it resembles coarse crumbs.
  2. Add ice water, a tablespoon at a time, until the dough comes together.
  3. Chill the dough in the fridge for at least 1 hour.
Preheat the Oven:
  1. Preheat the oven to 425°F (218°C) for the cast-iron method or 375°F (190°C) for puff pastry.
Make the Caramel:
  1. In a 9–10 inch cast iron skillet, melt butter over medium heat.
  2. Add sugar and cinnamon. Cook for 10–25 minutes, stirring occasionally, until the caramel turns a deep golden brown. Watch for the bubbles to tighten and the color to darken.
  3. Remove from heat once the caramel is ready.
Assemble the Tart:
  1. If using classic dough: Roll it out into a round shape slightly larger than the skillet, drape it over the fruit, and tuck the edges.
  2. If using puff pastry: Roll it out, score a border around the edges, dock the center, and place the pear slices inside the scored border.
Bake:
  1. For classic dough: Place the skillet in the oven and bake for 30–35 minutes at 425°F, until the pastry is golden and bubbly.
  2. For puff pastry: Bake for 18–20 minutes at 400°F, or 30 minutes at 375°F, until golden brown.
Invert the Tart:
  1. Let the tart rest for 5 minutes before flipping it onto a plate. The caramel should settle beautifully on top.
Cool and Serve:
  1. Transfer the tart to a cooling rack and let it cool for a few minutes. Slice and serve warm or at room temperature.

Notes

  • For best texture, use firm pears like Bosc, which hold their shape during the baking process.
  • If you prefer a lighter option, use puff pastry as it requires less hands-on time.
  • Serve warm with a scoop of vanilla ice cream or lightly whipped cream for an extra indulgent treat.
  • For a quicker preparation, opt for puff pastry and enjoy the same crispy texture without the wait.