Pear Tart

By [e-mail]

Ingredients

• Puff Pastry
• 2 large ripe pears, peeled, cored, and thinly sliced
• 1 egg yolk for brushing pastry
• 1/4 cup unsalted butter, softened
• 1/3 cup super fine sugar
• 2 large egg yolks
• 1/4 teaspoon Vanilla
• 1 cup ground almonds
• 1 tablespoon flour
• Caramel Sauce
• 1 . 1 cup sugar
• 2 . 1/4 cup water
• 3 . 2 tablespoons light corn syrup
• 4 . 3/4 cup heavy cream
• 5 . 4 tablespoons unsalted butter
• 6 . 1 1/2 teaspoons gray sea salt, crushed

Preparation

Step 1

Preheat the oven to 400 degrees.

Roll pastry out on floured board. Cut 4 circles out using ramekin as a guide.

Beat the butter and sugar together until light and fluffy. Add the egg yolks & amaretto. Stir in the ground almonds and flour until evenly mixed.

Spread a circle of almond cream in the center of each, leaving a 1inch border. Place pears on in a fan shape leaving a border. Brush pastry with egg yolk but not on cut part of pastry. Cook in the oven for 20 minutes. Place on plate to cool while making caramel sauce.

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream and butter. Let the caramel cool to room temperature.

Drizzle caramel sauce over pear tart and serve warm and sprinkle with sea salt.