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Upside-Down Pear Tart with Bourbon Caramel Sauce
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Upside-Down Pear Tart with Bourbon Caramel Sauce

Pear Tart with Bourbon Caramel Sauce - served warm with ice cream, it's the perfect dessert!

Prep Time
30 mins
Cook Time
45 mins
Servings: 6
Course: Dessert

Ingredients

PASTRY DOUGH:
  • 1 1/4 /4 cup all-purpose flour
  • 3/4 /4 teaspoon salt
  • 3 Tablespoons butter chilled, unsalted
  • 6 Tablespoons vegetable shortening chilled
  • 4-6 Tablespoons water ice
PEARS:
  • 3 pear halved and core removed, Bosc variety
  • 4 Tablespoons butter unsalted
  • 1/2 /2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 caramel sauce to drizzle, batch, bourbon flavor

Instructions

PASTRY DOUGH:
    Cup of Yum
  1. If preparing your own pastry dough, give yourself enough time to allow it to chill for at least 2 hours, or overnight. To prepare the pastry dough: combine flour and salt. Cut in chilled butter and shortening with two forks or a pastry blender until mixture is a coarse pea sized blend. Add ice water 1 Tablespoon at a time, mixing between each addition, until just combined. I generally add 5 Tablespoons. Form into a disk and wrap in plastic wrap to chill.
PEAR TART:
  1. Halve and core bosc pears. Heat 10-inch oven-proof skillet over medium heat on the stove. Add butter and melt. After approximately 1 minute, add sugar and stir with rubber spatula until combined.Add cored pears, cut side
  2. up with tops pointed in towards the middle of the skillet. Sprinkle pears with cinnamon (I don't actually measure the cinnamon, just sprinkle liberally). Cook without stirring for 10-15 minutes until a deep golden caramel color has formed with the sugar. Remove from heat.
  3. Pre-heat oven to 425°. On a lightly floured surface, roll out pastry dough into 10-11 inch circle; trim edges as needed. Place on top of pears in skillet, tucking around the edges. Bake for 30-35 minutes until top is golden brown.
  4. Invert plate over the skillet; wearing oven mitts, hold the plate and skillet together tightly and flip quickly to transfer pear tart to plate. Let cool slightly and serve warm with ice cream and Bourbon Caramel Sauce.

Notes

  • You can make the pastry dough and caramel sauce in advance - which means the pear tart will be done in no time and ready to serve!
  • If your Bourbon Caramel Sauce begins to crystalize around the edges, strain through a fine mesh strainer as you transfer into a container.
  • If you're in a rush, you can use store bought pastry dough (although, homemade is always better if you have the time!).