Caramel Pear Tart

• Crust
• 2 cups all-purpose flour, 500 ml
• 1/4 cup granulated sugar, 50 ml
• 1/3 cup butter, cubed 75 ml
• 1/2 cup heavy whipping cream, 125 ml
• Filling and Topping
• 1 cup granulated sugar, 250 ml
• 1 1/2 cups heavy whipping cream, divided 375 ml
• 1 egg
• 2 tablespoons all-purpose flour, 30 ml
• 3 pears, firm, ripe (Bosc or Bartlett)
• 1/3 cup water, 75 ml

1. Crust:
2. In food processor, combine flour and sugar; sprinkle with butter cubes.
3. Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
4. Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
5. Meanwhile, prepare filling and topping:
6. In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
7. Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
8. Remove from heat and let cool.
9. Preheat oven to 375u0b0F (190u0b0C).
10. Peel pears; cut in half lengthwise and remove stems and cores.
11. Cut each half crosswise into thin slices, keeping shape intact.
12. Place flat side down in tart shell, fanning slices out slightly.
13. Set 1/4 cup (50 mL) caramel aside for topping.
14. In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
15. Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
16. Let cool until slightly warm.
17. In a bowl, whip remaining cream; fold in reserved caramel.
18. Serve slices of tart with a dollop of caramel cream.
19. Rich and delicious!

crust, flour, sugar, butter, heavy whipping cream, filling, sugar, heavy whipping cream, egg, flour, bartlett, water

Taken from www.food.com/recipe/caramel-pear-tart-171062 (may not work)