CARAMEL PEAR TART

Steps:

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