Salted Caramel Pear Tart in 3 Simple Steps

Oh my goodness, let me tell you about my absolute favorite fall dessert – this Salted Caramel Pear Tart! It’s that perfect moment when buttery pastry meets juicy pears and rich caramel with just that little salty kick at the end. I first fell in love with this French-inspired beauty at a tiny bakery in Paris, and after years of tweaking, I’ve got a version that’s simple enough for weeknights but fancy enough to impress guests. The magic is in how the sweet pears balance with the salted caramel – it’s like autumn in every bite. Trust me, once you try this, you’ll be making it every pear season!

Why You’ll Love This Salted Caramel Pear Tart

Let me count the ways this tart will steal your heart:

• Simplicity meets sophistication – Looks like you spent hours, but secretly comes together faster than you’d think
• That magical sweet-salty dance – Juicy pears play perfectly against the rich caramel with its salty finish
• Texture heaven – Crisp crust, tender pears, and velvety caramel create the most satisfying bite
• Adaptable superstar – Equally at home on a Tuesday night or Thanksgiving table
• Scented bliss – Fills your kitchen with the most incredible caramel-pear aroma while baking

Seriously, this tart checks all the boxes – easy, impressive, and downright delicious!

Ingredients for Salted Caramel Pear Tart

Alright, let’s gather our treasures! The beauty of this tart lies in simple, quality ingredients. Here’s exactly what you’ll need:

• For the crust: 1½ cups all-purpose flour (spooned & leveled), ½ cup chilled unsalted butter (cut into cubes – I pop mine in the freezer for 10 minutes), 2 tbsp granulated sugar, ¼ tsp salt, 3-4 tbsp ice water (literally water with ice cubes in it)
• For the pears: 3 ripe-but-firm pears (Bosc or Anjou work great), peeled and thinly sliced (about ¼-inch thick)
• For the caramel: ½ cup packed brown sugar (press it firmly into your measuring cup!), ¼ cup heavy cream, 2 tbsp unsalted butter, ½ tsp flaky sea salt (plus extra for sprinkling)

Pro tip: Measure your flour correctly – too much makes the crust tough. Spoon it into your measuring cup lightly!

Equipment You’ll Need

Don’t worry, you don’t need anything fancy here! Just grab:

• A 9-inch tart pan with removable bottom (trust me, this makes serving so much easier!)
• Rolling pin for the crust
• Medium saucepan for the caramel
• Sharp knife or mandoline for slicing pears
• Mixing bowl and pastry cutter (or your hands work too!)

That’s it! Simple tools for a stunning tart.

How to Make Salted Caramel Pear Tart

Okay, let’s dive into the magic! This tart comes together in three simple parts – crust, pears, caramel – and I promise it’s easier than it looks. The key is taking your time with each step (and resisting the urge to eat all the caramel straight from the pan!).

Preparing the Crust

First things first – preheat your oven to 375°F (190°C). Now, let’s make that buttery crust! In a large bowl, whisk together the flour, sugar, and salt. Add your chilled butter cubes and use a pastry cutter (or your fingers!) to work it in until it looks like coarse crumbs with some pea-sized bits remaining. Here’s my trick: sprinkle in the ice water 1 tablespoon at a time, mixing gently with a fork until the dough just comes together when pinched. Don’t overwork it!

Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This prevents shrinkage – trust me, it’s worth the wait! When ready, roll it out on a floured surface to about 1/4-inch thickness and carefully transfer to your tart pan, pressing gently into the corners.

Arranging the Pears

Now for the pretty part! Take your peeled, thinly sliced pears and arrange them in concentric circles starting from the outside edge. Overlap them slightly – they’ll shrink as they bake. I like to do two layers for extra pear goodness!

Baking the Tart

Pop your tart into the preheated oven and bake for 30-35 minutes until the crust is golden and the pears are tender when pierced with a fork. The edges should be lightly browned – that’s when you know it’s perfect!

Making the Salted Caramel

While the tart bakes, let’s make that dreamy caramel! Combine brown sugar, cream, and butter in a saucepan over medium heat. Stir constantly until smooth and bubbling – about 3-4 minutes. Remove from heat and stir in the sea salt. Let it cool slightly (it’ll thicken as it sits), then pour generously over your baked tart. Sprinkle with extra flaky salt if you’re feeling fancy!

Let the tart cool for at least 15 minutes before slicing – I know, the wait is torture! But it gives the caramel time to set so you get clean slices.

For more delicious recipes and inspiration, check out our Pinterest page!

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