Pear Tart w/Maple “Caramel”
Pear Tart w/Maple “Caramel”

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pear tart w/maple “caramel”. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pear Tart w/Maple “Caramel” is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pear Tart w/Maple “Caramel” is something which I’ve loved my entire life. They’re nice and they look fantastic.

Drizzle over entire tart and sprinkle with flaked salt. Serve with crème fraîche or whipped cream. Slide parchment with pastry onto baking sheet.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pear tart w/maple “caramel” using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pear Tart w/Maple “Caramel”:
  1. Get 1 sheet frozen puff pastry, thawed
  2. Take 4-5 pears, cored and thinly sliced
  3. Prepare 1 egg, beaten
  4. Make ready 1/8-1/4 cup sugar
  5. Make ready 1/2 cup pure maple syrup
  6. Prepare Whipped cream

Pour any caramel sauce left in bowl over pears. Fold crust up and over edges, overlapping as needed. Serve warm with vanilla ice cream and enjoy! Easy non-dairy and gluten-free recipe for a classic pear and almond tart.

Instructions to make Pear Tart w/Maple “Caramel”:
  1. Heat oven to 400F.
  2. Unfold pastry on parchment paper. With a rolling pin, roll the pastry 1/2 inch bigger on all sides.
  3. Slide parchment with pastry onto baking sheet.
  4. Arrange pears on tart leaving 1/2 inch border all the way around.
  5. Brush border with beaten egg.
  6. Sprinkle whole tart with sugar.
  7. While tart is baking make maple “caramel”, directions at the bottom.
  8. Bake 20 minutes, reduce oven temperature to 350F.
  9. Continue baking 10-12 minutes until crust is golden and pears are tender.
  10. Drizzle “caramel” over entire tart.
  11. Serve with whip cream.
  12. To make maple “caramel” simmer syrup on low for 10-12 minutes until reduced by half.
  13. Can replace pears with apples.

Sprinkle confectioners' sugar on top if desired. Transfer to a parchment paper-lined baking sheet; set aside.; In a large bowl, combine the pears, cherries and vanilla. Home › Baking › Pear, Maple and Ginger Tarte Tatin. I mentioned the Donna Hay cookbook I got for Christmas in my last post and this recipe is also from "The New Classics". It is likely that my next post will be too!

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