Caramelized Pear Tart

Ingredients

• 1 sheet refrigerated pie dough, or homemade single pie crust
• 4 firm ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour, for rolling
• 1 egg, beaten, for egg wash
• 2 tablespoons apricot jam, warmed, for glazing

Method

1. 1

   Toss the sliced pears with lemon juice in a large bowl to prevent browning.

2. 2

   Melt the butter in a 9-inch skillet over medium heat, then stir in the sugar, cinnamon, and salt.

3. 3

   Add the pear slices to the skillet and cook, stirring occasionally, until the pears soften slightly and the sugar mixture turns deep amber, about 12 minutes.

   12:00 · Caramelize pears
4. 4

   Stir in the vanilla extract, remove the skillet from the heat, and let the pears cool for 10 minutes.

   10:00 · Cool pear filling
5. 5

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

6. 6

   On a lightly floured surface, roll the pie dough into a 12-inch round and transfer it to the prepared baking sheet.

7. 7

   Arrange the caramelized pear slices in overlapping circles over the dough, leaving a 1 1/2-inch border, and drizzle any remaining caramel from the skillet over the fruit.

8. 8

   Fold the dough border up and over the edge of the pears, pleating loosely as you go, and brush the folded edge with the beaten egg.

9. 9

   Bake until the crust is golden brown and the pears are bubbling, 30 to 35 minutes.

   30:00 · Bake tart
10. 10

    Remove from the oven and brush the warm pears with the apricot jam glaze.

11. 11

    Cool on the baking sheet for 15 minutes before slicing and serving.

    15:00 · Cool tart