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Vanilla-Spiced Caramel and Pear Tart Recipe

Vanilla-Spiced Caramel and Pear Tart Recipe

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Ingredients:

Serving

1 sheet frozen puff pastry (half of 17.3-oz package), thawed, or 1 14- to 16-oz package all-butter puff pastry (1 to 2 sheets, depending on brand), thawed
3 tbsp unsalted butter
1/2 cup sugar
1 cinnamon stick
1 whole star anise
3 whole cloves
generous pinch of coarse kosher salt
1/2 vanilla bean , split lengthwise
6 medium firm but ripe anjou pears, peeled , halved lengthwise, cored
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean , split lengthwise in half
2 cinnamon sticks, broken in half
2 whole star anise
6 whole cloves
1/4 cup sugar
1 large egg
generous pinch of coarse kosher salt
1 1/2 tbsp all purpose flour
1 egg white, beaten to blend

Directions:

For 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.
For 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).
For 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. 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.
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).
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.
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 Serving Per 100 g

Amount Per 1 Serving
Calories	348.88 Kcal (1461 kJ)
Calories from fat	211.39 Kcal
		% Daily Value*
Total Fat	23.49g	36%
Cholesterol	33.83mg	11%
Sodium	126.51mg	5%
Potassium	43.08mg	1%
Total Carbs	30.39g	10%
Sugars	9.31g	37%
Dietary Fiber	0.94g	4%
Protein	4.38g	9%
Vitamin A	0.1mg	2%
Iron	1.5mg	8%
Calcium	9.5mg	1%

Amount Per 100 g
Calories	491.95 Kcal (2060 kJ)
Calories from fat	298.07 Kcal
		% Daily Value*
Total Fat	33.12g	36%
Cholesterol	47.71mg	11%
Sodium	178.39mg	5%
Potassium	60.75mg	1%
Total Carbs	42.85g	10%
Sugars	13.12g	37%
Dietary Fiber	1.33g	4%
Protein	6.17g	9%
Vitamin A	0.1mg	2%
Iron	2.1mg	8%
Calcium	13.4mg	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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