Caramelized Pear Tart

Name: Caramelized Pear Tart
Cook time: 45 min
Total time: 45 min
Yield: 1 9-inch pie
Ingredients: 1 cup all-purpose flour; 1/3 cup granulated sugar; 1/4 teaspoon salt; 6 tablespoons crisco all-vegetable shortening; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 5 medium pears (about 2 lb.); 1/4 cup butter; 2/3 cup brown sugar; 2 tablespoons lemon juice; 1/2 cup sliced almonds

Submitted by Chef mariajane

"Simple, Elegant, Delicious!!! Use ripe Bartlett or Anjou pears for this pie -"

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Ready In:: 45mins
Ingredients:: 11
Yields:: 1 9-inch pie

ingredients

PASTRY CRUST
1 cup all-purpose flour
¹⁄₃ cup granulated sugar
¹⁄₄ teaspoon salt
6 tablespoons crisco all-vegetable shortening
1 egg, lightly beaten
1 teaspoon vanilla extract
FILLING
5 medium pears (about 2 lb.)
¹⁄₄ cup butter
²⁄₃ cup brown sugar
2 tablespoons lemon juice
¹⁄₂ cup sliced almonds

directions

Lightly grease a 9-inch tart pan with removeable sides.
In a food processor, combine the flour, sugar and salt and pulse briefly to mix.
Add the shortening and cut it into the flour mixture using quick on/off pulses until the mixture resembles coarse meal. Add the egg and the vanilla and process just until moist clumps form, pulsing the processor on and off.
Gather the dough into a ball and using your fingertips, press evenly into the bottom and up the sides of the preapred tart pan. Refrigerate until ready to use.
Halve each pear lengthwise and scoop out the core with a melon baller or spoon. Peel and cut crosswise into 1/4-inch slices. There should be about 5 cups.
Melt the butter over medium heat in a large non-stick skillet and stir in the brown sugar. When the sugar has dissolved and is bubbly, add the pears to the skillet sprinkling them with lemon juice and let the pears cook in the sugar syrup, stirring gently so as not to break up the slices. The pears will, at first, release quite a bit of juice - allow this to simmer until the liquid reduces to a thick syrup and the pears have begun to caramelize. Remove from heat and let cool completely.
When ready to bake, preheat the oven to 425°F Gently spoon the pears into the prepared tart shell, spreading them out evenly. Sprnikle with the sliced almonds. Bake for 25 minutes, then reduce the heat to 350F and continue baking for 25-30 minutes, until the almonds are toasted and pear filling is bubbly.
Let cool before removing the sides of the tart pan to serve.

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Reviews

This turned out amazing! I used 7 lg pears and added 1/4 c heavy whipping cream to the caramel mixture right before baking. My guests said it was perfect and one of the best desserts they ever ate. Thanks for sharing this wonderful recipe.

Pesto lover

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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