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Dried Pear, Chocolate and Caramel Tart

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“You can cover and chill baked tart for up to 24 hours. Let stand at room temp for 30 minutes before serving.”
1hr 5mins

Ingredients Nutrition

  • 0.5 (15 ounce) packagerolled refrigerator pie crusts, unbaked
  • 12 ounces dried pears, or, apples, cut into strips
  • 12 ounces pear nectar
  • 2 tablespoons brown sugar, packed
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 1 ounce semisweet chocolate, chopped
  • 13 cup caramel ice cream topping
  • 12 cup rolled oats
  • 12 cup brown sugar, packed
  • 14 teaspoon salt
  • 13 cup cold butter


  1. Preheat oven to 450°F Let piecrust stand stand at room temp according to package directions. Unroll piecrust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil, and bake for 2-3 minutes, until golden brown. Remove from oven, reduce heat to 375F, and set the pastry aside.
  2. Meanwhile, in a medium saucepan, combine dry fruit and nectar. Brint to a boil and reduce heat. Cover and simmer for 5 minutes. Stir in 2 T brown sugar, cinnamon and nutmeg. Simmer, uncovered, for 5-8 minutes or until it thickens. Spoon into crust, spreading evenly.
  3. In a small bowl, combine the rolled oats, 1/2 brown sugar, and salt. Cut in 1/3 C butter until mixture resembles coarse crumbs. Sprinkle over pear mixture.
  4. Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely and drizzle with ice cream topping.

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