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Salted Caramel Pear Tarts

Salted Caramel Pear Tarts
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4.8 from 30 reviews

These Salted Caramel Pear Tarts feature flaky puff pastry filled with tender pear slices, topped with a luscious salted caramel glaze made from Demerara sugar, heavy cream, and sea salt. Easy to make in under 40 minutes, these elegant tarts offer a perfect balance of sweet and salty flavors, ideal for a sophisticated dessert or a special afternoon treat.

Ingredients

Puff Pastry

  • 375 g / 13 oz all butter puff pastry
  • 1 egg, beaten (for egg wash)

Pear Filling

  • 4 ripe pears, small or medium
  • 8 tsp Demerara (brown) sugar
  • 8 tsp double/heavy cream
  • 1 tsp coarse sea salt

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure an even bake.
  2. Roll and Cut Puff Pastry: Lightly dust your work surface with flour and roll out the puff pastry into a rectangle about 1/4 inch thick. Cut the rectangle into 8 smaller rectangles for the individual tarts.
  3. Shape Pastry Edges: On each small rectangle, cut an “L” shape into two opposing corners, leaving a half-inch intact at each corner. Brush the pastry with beaten egg. Then, gently lift and cross the cut corners over each other—one over, one under—and press flat on the opposite sides to create a decorative edge.
  4. Chill Pastry Shells: Brush the tops of the formed pastry with more egg wash and place the tarts in the refrigerator to chill and firm up while preparing the filling.
  5. Prepare Pear Filling: Peel the pears, cut them in half lengthwise, remove the cores, and then slice each half into 1/4 inch slices.
  6. Assemble Tarts: Remove the chilled pastry shells from the fridge. Place one pear half in the center of each tart. Sprinkle one teaspoon of Demerara sugar and drizzle one teaspoon of double cream over each tart. Add a small pinch of coarse sea salt on top to create the signature salted caramel flavor.
  7. Bake: Place the tarts on the baking sheet and bake in the preheated oven for 30 minutes, or until the pears are tender and the pastry is golden and puffed.

Notes

  • Use ripe pears for the best natural sweetness and tenderness.
  • Make sure to chill the pastry after shaping to help it hold its shape during baking.
  • If you want a thicker caramel glaze, you can gently simmer the Demerara sugar and cream together before drizzling.
  • The coarse sea salt enhances the caramel notes but adjust to taste if you prefer less salt.
  • Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
  • Leftovers can be stored in an airtight container and reheated gently in the oven.

Nutrition

Find it online: https://recipethrive.com/salted-caramel-pear-tarts/