260 grams of all-purpose flour (2 cups + 1 tablespoon)
60 grams of light brown sugar (1/3 cup)
¼ teaspoon of baking powder
½ teaspoon of kosher salt
114 grams of cold unsalted butter (4 ounces or 1 stick of butter)
1 whole large egg + 2 egg yolks
(If you would like a crispier crust, use 2 whole eggs in place of the 1 whole egg and 2 egg yolks)
9” square tart pan with a removable bottom *see note
3-4 large bosc pears
1 beaten egg
50 grams of sugar & 1/4 teaspoon of cinnamon for topping
Preheat oven to 375 degrees Fahrenheit.
Place the flour, sugar, baking powder and salt into a food processor and pulse 3-4 times until combined. Cut the butter into 6 pieces and add to the flour. Pulse 10 times. Add the egg and egg yolks and pulse until the dough comes together. If the mixture seams dry add a tablespoon of milk. Dump the dough out onto a lightly floured surface and knead 5-6 times or to form a smooth dough. Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes. After chilling, roll the 2/3 piece into a square 1/8” thick and use it to line the bottom and sides of the tart pan. Place the lined tart pan in the refrigerator.
Peel the pears and cut in half. Remove the core and cut into slices 1/8” thick. Arrange the slices overlapping in 3 rows over the crust.
Pour the caramel over the pears, making sure all the pears are covered. (see below for caramel sauce recipe)
Roll the remaining dough between 2 sheets of parchment paper in the shape of a rectangle 1/8” thick. Place on a sheet pan and put in the freezer for 10 minutes to firm up the dough.
Remove the sheet of dough from the freezer and cut into 1” wide strips. Place 5 strips over the pears and caramel spaced evenly apart. The strips should hang over the edge of the pan. Cut off any excess dough even with the edge of the pan and press lightly to adhere to the crust edge. Cut 5 more strips and place them across the existing 5 creating a lattice pattern. Press lightly to adhere to the crust edge. (this is traditional pattern but feel free to get creative.
Brush the top crust with the beaten egg and sprinkle with sugar/cinnamon mixture.
Bake for 25 minutes or until golden brown.
Once out of the oven, immediately place the pan on a small bowl and let the pan rim slide off. I’ve found that if I let it cool even slightly any caramel that has bubbled up over the edge will set up and it will be very difficult to remove the rim.
Place the tart with the removable bottom on a rack to cool completely.
note: Feel free to use a round tart pan if that is what you have. Instead of rows, overlap the pear slices in a spiral pattern.
150 grams of granulated sugar (3/4 cup)
1/4 cup of water
1 Tablespoon of Light Corn Syrup
1/3 cup of heavy cream
1 tablespoon of unsalted butter
1/2 teaspoon of kosher salt
In a 2 quart heavy bottomed saucepan combine the sugar, water and corn syrup. Heat over medium high heat until the mixture begins to turn a medium amber color. Remove from heat and add the heavy cream, butter and salt and stir. Be careful because the mixture will bubble up, just keep stirring until smooth.