Salted Caramel and Frangipane Pear Tart Recipe
A luscious pear tart that marries silky salted caramel with airy frangipane, crowned by crisp, sliced pears. The buttery crust and gentle sweetness make it a show‑stopper for any dessert table.
Recipe by Tastemade UK· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 3 piece green pears
- 1 can condensed milk
- 1/2 cup water
- a pinch sea salt
- 1 cup flour
- 1/2 cup granulated sugar
- 1/4 cup golden caster sugar
- 1 piece egg
- 1/4 cup butter
- 1/2 cup almond paste
- 1 piece tart dough
- 1/2 cup baking beans
Instructions
- 1Press the tart dough into a fluted tart pan, trim excess dough from the rim, and dock the bottom with a fork.
- 2Line the crust with parchment paper and pour baking beans over the parchment.
- 3Bake the blind‑baked crust for 20 minutes at 356°F.
- 4Apply an egg wash to the baked crust and bake again until golden.
- 5Heat a saucepan, open a can of condensed milk and add the milk together with water.
- 6Simmer the condensed milk and water mixture for 3 hours, stirring occasionally, until it thickens into a caramel.
- 7Mix sea salt into the caramel until fully incorporated, then chill the salted caramel for 1 hour.
- 8Roll out a rectangular block of dough on a floured surface, press it into a second tart pan and bake for 20 minutes at 356°F.
- 9In a bowl, cream together butter, golden caster sugar, plain flour and granulated sugar until pale and fluffy.
- 10Beat in the egg and almond paste to create the frangipane filling.
- 11Spread the frangipane evenly over the cooled second crust.
- 12Spoon dollops of frangipane onto the caramel layer and spread it evenly with a spatula.
- 13Slice the pears and arrange the pear halves on top of the frangipane in a radial pattern.
- 14Pour the chilled salted caramel over the arranged pears, spreading it evenly.
- 15Bake the assembled tart for 30 minutes at 356°F until the crust is golden and the filling is set.
- 16Allow the tart to cool, then slice into wedges and serve.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blind‑bake the crust first
Press the dough into the pan, line with parchment and beans, then bake for 20 minutes before adding any filling.
Simmer caramel slowly
Heat condensed milk with water and simmer for 3 hours, stirring occasionally, until it thickens.
Chill the salted caramel
After mixing sea salt into the caramel, let it chill for 1 hour before spreading over the tart.
Bake until golden and set
After assembling, bake the tart for 30 minutes at 180 °C until the crust is golden and the filling is set.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Salted Caramel and Frangipane Pear Tart?
- About 1 hour 35 minutes in total: 45 minutes of prep and 50 minutes of cooking.
- How many servings does this Salted Caramel and Frangipane Pear Tart recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Salted Caramel and Frangipane Pear Tart recipe come from?
- It was shared by Tastemade UK on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.