Recipe for: Pear and Caramel Tart on Almond Shortcrust Base - photo 1
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Recipe for: Pear and Caramel Tart on Almond Shortcrust Base

Desserts Cakes and Bakes 90 min Medium 16 wyświetleń ~30.65 PLN - (0)
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Description

A traditional, seasonal tart combining a delicate, crumbly base made from ground almonds and flour with juicy, caramelized pears. The buttery base deliciously contrasts with the glossy, slightly bitter caramel and the warm hint of cinnamon. It looks very impressive: thin fans of pears covered in shiny caramel and toasted almond flakes on a light, golden crust. Perfect for family gatherings in the autumn and winter, as it blends tradition with an elegant appearance; serve slightly warm with a scoop of vanilla ice cream (optional) or on its own with a cup of black tea.

Ingredients Used

Ingredients (14)

Servings:
8
  • Wheat flour 250 g
  • Butter 150 g
  • Powdered sugar 60 g
  • Ground almonds 80 g
  • Fresh pears 4 szt. (~600 g)
  • 30% heavy cream 200 ml
  • Lemon juice 15 ml
  • Cornstarch 10 g
  • Sugar 120 g
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Vanilla ice cream (optional) 200 g
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~30.65 PLN (3.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: take the cold butter out of the fridge and measure the flour, powdered sugar, ground almonds, and salt. Cut the butter into small cubes (about 1 cm). Sift the flour and powdered sugar into a large bowl, add the ground almonds and a pinch of salt. Add the cold pieces of butter.

Ingredients: Wheat flour, Powdered sugar, Ground almonds, Salt, Butter
Use a large metal or glass bowl and a knife to cut the butter. If you have a food processor, you can shorten the working time — pulse the ingredients briefly. A common mistake: butter that is too warm will make the dough soft and sticky; work quickly.
2

Rub the flour with the butter and almonds using your fingers (the "fingers for crumble" method) until lumps resembling coarse crumble form — you should see pieces of butter the size of pea grains. Add one egg and quickly knead the ingredients until the mixture starts to come together; if the dough is too dry, you can add 1–2 teaspoons of cold water.

Ingredients: Wheat flour, Butter, Ground almonds, Chicken egg, Powdered sugar
Use a wooden spoon for initial mixing, and finish with your fingers (or short pulses in a food processor). Do not knead too long — the finished dough holds its shape and is not elastic like yeast dough. If the dough starts to stick, place it in the refrigerator for 15–20 minutes.
3

Form a disk from the dough, wrap it in plastic wrap, and chill in the refrigerator for 30–45 minutes — the dough will become firmer and easier to roll out.

Ingredients: Wheat flour, Butter, Ground almonds, Chicken egg
Chilling is key: the dough rolls out well and doesn't shrink in the pan. If you're in a hurry, you can put the dough in the freezer for 15 minutes, but do not let it freeze completely.
4

Remove the dough, roll it out between two sheets of baking paper to a thickness of 3–4 mm to the size of a mold with a diameter of 24–26 cm with a removable bottom. Gently transfer it to the mold, press the edges, and remove the excess dough by holding the knife at an angle. Prick the bottom with a fork every few centimeters.

Ingredients: Wheat flour, Butter, Ground almonds
Use a rolling pin and two sheets of paper — this makes it easier to transfer the shortcrust pastry. The best size is a mold with a diameter of 24–26 cm. If the dough crumbles a bit, press it together with your fingers; repairs are normal.
5

Place the pan with the dough in the refrigerator for 20 minutes. Preheat the oven to 180°C (top-bottom). After chilling, line the bottom with parchment paper and weigh it down (with ceramic balls, uncooked rice, or dried peas). Bake "blind" for 15 minutes, then remove the weights and bake for another 5–7 minutes until the bottom turns light golden.

Ingredients: Chicken egg
Use ceramic baking beads or dried peas. A classic mistake: skipping preheating the oven — always place the dish in a hot oven. The crust is ready when the edges are slightly golden and the center is not raw to the touch.

Pear filling

6

Prepare the pears: peel them, cut them in half, remove the cores, and slice them thinly (about 4–5 mm). In a large bowl, mix the slices with lemon juice, 1 teaspoon of cinnamon (about 2 g), and 10 g of cornstarch to prevent juice from leaking during baking.

Ingredients: Fresh pears, Lemon juice, Ground cinnamon, Cornstarch
Use a sharp peeler and a large knife for even slices; evenly cut fruit will arrange nicely on the tart. A common mistake: slices that are too thick — they will take longer to bake and may fall apart.
7

In a heavy-bottomed skillet, heat 20 g of butter over medium heat. Add the pear slices and sauté for 3–5 minutes, gently stirring — the pears should soften but retain their shape. Remove from heat and let cool slightly.

Ingredients: Fresh pears, Butter, Ground cinnamon
Use a wide skillet so that the slices make contact with the surface and lightly brown. Don't overcook — they should be firm, not mushy. Alternative: you can skip frying and arrange the raw slices if you prefer a juicier effect.

Caramel

8

Prepare the caramel: in a clean, medium saucepan, evenly spread 120 g of sugar across the bottom. Heat over medium heat without stirring for 6–10 minutes — after a while, the sugar will start to melt at the edges; gently shake the saucepan or stir with a wooden spoon only when part of the sugar has already dissolved, to speed up the even melting. When the sugar reaches an amber color, remove the saucepan from the heat.

Ingredients: Sugar
Use a wide saucepan and a metal spoon/wooden spoon. The caramel will suddenly brown — a watchful eye is essential. If the caramel starts to smoke or smells burnt, discard it and start over. This is a crucial moment, be careful — hot caramel can burn.
9

Slowly pour 200 ml of slightly warmed cream into the hot caramel, stirring constantly with a wooden spoon (be careful — the mixture bubbles vigorously). Add the remaining 30 g of butter and stir until the sauce is smooth. Set aside for 2–3 minutes; the caramel will thicken slightly as it cools.

Ingredients: 30% heavy cream, Butter, Sugar
Heat the cream in a separate saucepan or microwave — cold cream will cause violent bubbling. Be careful of steam and splattering. You can recognize the smoothness of the caramel by its shiny, homogeneous consistency.

Assembly and baking

10

Preheat the oven to 180°C (top-bottom). Evenly arrange the sautéed (or raw, if you skipped sautéing) slices of pear on the pre-baked crust, starting from the outside and slightly overlapping them in a fan shape.

Ingredients: Fresh pears
Use a wide, flat knife or spatula to arrange the slices. A beautiful arrangement requires patience — start from the outer edge and work your way in.
11

Pour half of the prepared, cooled caramel gently over the pears so that it glazes their surface, and keep the rest for serving (or for drizzling again after baking). Brush the edges of the crust with beaten egg (egg for brushing). Optionally, sprinkle with almond flakes.

Ingredients: Sugar, Butter, 30% heavy cream, Almond flakes, Chicken egg
For drizzling, use a spoon or a small ladle. If the caramel is too thick, heat it briefly, but do not bring it to a boil. Toast the almond flakes in a dry pan for 2–3 minutes until golden before sprinkling.
12

Place the tart in the oven and bake for 15–20 minutes at 180°C, until the edges are deep golden and the caramel is gently bubbling. Remove and cool on a rack for at least 60 minutes — the caramel will set and the flavors will meld.

Ingredients: Sugar, Chicken egg
Use a cooling rack for even cooling. If you take the tart out too early, the caramel will spill. The correct sign: the caramel stops moving fluidly and has a shiny, thick consistency.

Decoration and serving

13

Before serving, you can additionally drizzle the tart with the remaining caramel, sprinkle with toasted almond flakes (optional), and serve with a scoop of vanilla ice cream (optional). When cutting, use a sharp, heated knife (hold the knife under hot water and dry it before cutting) to ensure the slices are clean and even.

Ingredients: Almond flakes, Vanilla ice cream (optional), Sugar
Use a large, sharp knife to cut portion-sized pieces. Serve the tart slightly warm (around 30–40°C) for the best caramel texture. Additionally, you can add vanilla ice cream for a contrast of temperature and creaminess.

Fun Fact

💡

Pears have been known since ancient times and valued as a delicacy — in French cuisine, caramelized pear is a classic way to highlight the natural sweetness of the fruit. Fruit tarts with an almond base have a long tradition in Mediterranean and Western European cuisine.

Best for

Spotkanie rodzinne Jesienno‑zimowe przyjęcie Święta i uroczysty deser po obiedzie

Tips

🍽️ Serving

Serve the tart slightly warm with a scoop of vanilla ice cream or sour cream to balance the sweetness of the caramel. Use a wide spatula for cutting and serving to keep the pieces in nice shape. For visual effect, sprinkle a thin layer of toasted almond flakes just before serving.

🥡 Storage

Store the tart in the refrigerator loosely covered with plastic wrap for up to 3 days. Before serving, heat in the oven at 150°C for 6–8 minutes to slightly soften the caramel and warm the tart. Do not freeze the finished caramel tart (the caramel loses its texture after thawing).

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