Vanilla-Spiced Caramel and Pear Tart

Vegetarian
Health score
1%
Vanilla-Spiced Caramel and Pear Tart
170 min.
10
272kcal

Suggestions


Indulge in the delightful flavors of our Vanilla-Spiced Caramel and Pear Tart, a dessert that beautifully marries the sweetness of ripe Anjou pears with the warm, aromatic spices of cinnamon and star anise. This vegetarian treat is perfect for gatherings, offering a sophisticated yet comforting finish to any meal. With a buttery, flaky puff pastry crust that cradles a luscious filling, each slice promises a melt-in-your-mouth experience that will leave your guests craving more.

What sets this tart apart is the rich caramelization of the pears, enhanced by the subtle notes of vanilla and the warmth of spices. The process of cooking the pears in a buttery syrup creates a tender texture and a depth of flavor that is simply irresistible. As the tart bakes, the aroma wafting through your kitchen will have everyone eagerly anticipating dessert.

Whether you're celebrating a special occasion or simply treating yourself, this Vanilla-Spiced Caramel and Pear Tart is sure to impress. With a preparation time of just under three hours, it’s a rewarding project that yields a stunning dessert for up to ten servings. Serve it slightly warm, drizzled with a homemade syrup, and watch as it becomes the star of your dessert table!

Ingredients

  • 1.5 tablespoons flour 
  • medium anjou pear firm cored ripe peeled halved lengthwise
  •  cinnamon sticks 
  •  cinnamon sticks 
  • pinch kosher salt generous
  • large eggs 
  •  egg whites beaten to blend
  • sheet puff pastry frozen thawed (half of 17.3-ounce package) (1 to 2 sheets, depending on brand)
  • 0.3 cup sugar 
  • 0.3 cup butter unsalted ()
  • 0.5  vanilla pod split
  •  star anise whole

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • spatula
  • springform pan

Directions

  1. Roll out pastry to 12-inch squareand trim off corners, forming slightlyrounded crust. (If using all-butter puffpastry, roll out to 12-inch round.)
  2. Transferpastry to 10-inch-diameter springform pan,pressing pastry firmly onto bottom and 1 to1 1/2 inches up sides of pan. Freeze crust untilfirm, 1 to 1 1/2 hours. DO AHEAD: Can be made1 day ahead. Cover and keep frozen.
  3. Melt butter in heavy largeskillet over low heat.
  4. Add sugar and next4 ingredients. Scrape in seeds from vanillabean; add bean. Increase heat to medium-highand cook, stirring until sugar melts andturns brown (color of peanut butter), about3 minutes. Reduce heat to medium; addpears, rounded side down. Cook until pearsare almost tender, turning and movingskillet around occasionally to ensure evencooking, 10 to 15 minutes, depending onripeness of pears. Carefully turn pears over;continue to cook until pears are very tender,about 10 minutes longer.
  5. Remove skilletfrom heat; cool pears in skillet with spices(pears will release juice while cooling).
  6. Melt butter in small saucepanover low heat. Scrape in seeds from vanillabean; add bean.
  7. Add cinnamon, star anise,and cloves. Increase heat to medium;cook until butter is golden (watch to avoidburning), 3 to 4 minutes.
  8. Remove vanillabean and spices from butter; discard.
  9. Whisk sugar, egg, and coarse salt inmedium bowl.
  10. Whisk in flour. Graduallywhisk browned butter into egg mixture.DO AHEAD: Pears and filling can be made 6hours ahead. Cover separately; let stand atroom temperature.
  11. Whisk filling before using.
  12. Position rack in center of oven; preheatto 400°F.
  13. Brush frozen crust with beaten eggwhite.
  14. Pour filling into crust; spread evenlyover bottom of crust (filling will be verythin). Using slotted spatula, remove pearsfrom skillet, allowing excess syrup to drainback into skillet; reserve syrup. Arrangepears, rounded side up, atop filling (about 9around edge and 3 in center of pan).
  15. Bake tart until crust is deep golden andfilling is set and brown at edges, about 1hour. Run small knife around sides of panto loosen tart. Release pan sides.
  16. Transfertart to platter.
  17. Let stand, uncovered, at roomtemperature to cool slightly until just warm.
  18. Just before serving, boil syrup in skilletuntil reduced to generous 1/3 cup, 1 to 2minutes. Discard spices.
  19. Drizzle syrup overpears.
  20. Serve tart slightly warm.

Nutrition Facts

Calories272kcal
Protein4.78%
Fat46.78%
Carbs48.44%

Properties

Glycemic Index
25.28
Glycemic Load
14.86
Inflammation Score
-3
Nutrition Score
5.9430435092553%

Flavonoids

Cyanidin
2.2mg
Catechin
0.29mg
Epigallocatechin
0.63mg
Epicatechin
4.02mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.18mg
Isorhamnetin
0.32mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:272.47kcal
13.62%
Fat:14.68g
22.58%
Saturated Fat:5.46g
34.15%
Carbohydrates:34.19g
11.4%
Net Carbohydrates:29.9g
10.87%
Sugar:15.65g
17.39%
Cholesterol:30.8mg
10.27%
Sodium:78.86mg
3.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.37g
6.74%
Manganese:0.37mg
18.43%
Fiber:4.3g
17.18%
Selenium:8.68µg
12.4%
Vitamin K:9.39µg
8.94%
Vitamin B2:0.14mg
8.39%
Vitamin B1:0.12mg
8.16%
Folate:31.37µg
7.84%
Vitamin B3:1.29mg
6.44%
Copper:0.13mg
6.4%
Iron:1.13mg
6.26%
Vitamin C:4.67mg
5.67%
Potassium:160.7mg
4.59%
Phosphorus:41.99mg
4.2%
Vitamin A:199.48IU
3.99%
Magnesium:13.66mg
3.41%
Vitamin E:0.47mg
3.13%
Calcium:28.47mg
2.85%
Vitamin B6:0.05mg
2.42%
Zinc:0.35mg
2.3%
Vitamin B5:0.15mg
1.51%
Vitamin D:0.19µg
1.23%
Source:Epicurious