Vanilla-Spiced Caramel and Pear Tart Recipe

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Vanilla-Spiced Caramel and Pear Tart
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Ingredients
19
Count
Nutrition
369
Calories
Total time
121
Minutes
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Ingredients:

Directions:

  1. Crust: Roll out pastry to 12-inch square and trim off corners, forming slightly rounded crust. (If using all-butter puff pastry, roll out to 12-inch round.) Transfer pastry to 10-inch-diameter springform pan, pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of pan. Freeze crust until firm, 1 to 1 1/2 hours. (DO AHEAD Can be made 1 day ahead. Cover and keep frozen.).
  2. Pears: Melt butter in heavy large skillet over low heat. Add sugar and next 4 ingredients. Scrape in seeds from vanilla bean; add bean. Increase heat to medium-high and cook, stirring until sugar melts and turns brown (color of peanut butter), about 3 minutes. Reduce heat to medium; add pears, rounded side down. Cook until pears are almost tender, turning and moving skillet around occasionally to ensure even cooking, 10 to 15 minutes, depending on ripeness of pears. Carefully turn pears over; continue to cook until pears are very tender, about 10 minutes longer. Remove skillet from heat; cool pears in skillet with spices (pears will release juice while cooling).
  3. Filling: Melt butter in small saucepan over low heat. Scrape in seeds from vanilla bean; add bean. Add cinnamon, star anise, and cloves. Increase heat to medium; cook until butter is golden (watch to avoid burning), 3 to 4 minutes. Remove vanilla bean and spices from butter; discard.
  4. Whisk sugar, egg, and coarse salt in medium bowl. Whisk in flour. Gradually whisk browned butter into egg mixture. DO AHEAD Pears and filling can be made 6 hours ahead. Cover separately; let stand at room temperature. Whisk filling before using.
  5. Position rack in center of oven; preheat to 400°F Brush frozen crust with beaten egg white. Pour filling into crust; spread evenly over bottom of crust (filling will be very thin). Using slotted spatula, remove pears from skillet, allowing excess syrup to drain back into skillet; reserve syrup. Arrange pears, rounded side up, atop filling (about 9 around edge and 3 in center of pan).
  6. Bake tart until crust is deep golden and filling is set and brown at edges, about 1 hour. Run small knife around sides of pan to loosen tart. Release pan sides. Transfer tart to platter. Let stand, uncovered, at room temperature to cool slightly until just warm.
  7. Just before serving, boil syrup in skillet until reduced to generous 1/3 cup, 1 to 2 minutes. Discard spices. Drizzle syrup over pears. Serve tart slightly warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 369.31 Kcal (1546 kJ)
Calories from fat 232.16 Kcal
% Daily Value*
Total Fat 25.8g 40%
Cholesterol 39.96mg 13%
Sodium 126.82mg 5%
Potassium 43.77mg 1%
Total Carbs 30.39g 10%
Sugars 9.31g 37%
Dietary Fiber 0.94g 4%
Protein 4.4g 9%
Vitamin A 0.1mg 3%
Iron 1.5mg 8%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 500.64 Kcal (2096 kJ)
Calories from fat 314.72 Kcal
% Daily Value*
Total Fat 34.97g 40%
Cholesterol 54.17mg 13%
Sodium 171.92mg 5%
Potassium 59.33mg 1%
Total Carbs 41.19g 10%
Sugars 12.62g 37%
Dietary Fiber 1.28g 4%
Protein 5.97g 9%
Vitamin A 0.1mg 3%
Iron 2mg 8%
Calcium 13.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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