Crispy, gingery pasty case, filled with sweet, sticky, salted caramel and topped with thin slices of pear.
My parents came to visit me this weekend so I decided to make a lovely tart that we could eat while they were here. I couldn’t make anything with chocolate as my Dad doesn’t like it (I know, weird!), so I thought I’d give a salted caramel tart a go.
This recipe for pastry is the one that I always use for tarts and pies, as it is really nice to work with and doesn’t break easiliy, making it much more amenable to being rolled out thinly. I’ve used a recipe from the Primrose Bakery for the caramel filling, from their millionaires shortbread, but I have added a few tea spoons of salt.
This recipe turned out really well, and has been enjoyed very much by everyone who has tried it! The crisp gingery pastry works really well with the rich salted caramel and sweet pears, and it looks great, so would be a good finish to any dinner party!
Variations: This tart could be topped with another fruit such as apple, or topped with dark chocolate, for an even more luxurious finish.
Ingredients: Makes one medium sized tart
- 200g Plain Flour
- 50g Icing Sugar
- 120g Butter
- 1tbsp Ground Ginger
- 3-4 tbsp Cold Water
- 115g Golden syrup
- 125g Butter
- 2 x 397g Tins of Condensed Milk
- 2tsp Sea Salt
- 1 and ½ pears, sliced thinly
- Sea Salt flakes
Preheat the oven to 180°C and grease a medium sized tart tin.
In a large bowl, rub the butter into the four, ginger and icing sugar, until the mixture forms a bread crumb like consistency.
Pour in the cold water, 1tbsp at a time, until the mixture forms a ball of dough.
Turn out onto a floured work surface and roll out into a large circle as thin as possible.
Transfer the rolled out dough to the prepared tart tin and trim off the excess pastry.
Prick the bottom of the case with a fork, and transfer to a pre-heated oven, bake for 10-15 minutes, until just golden.
The Salted Caramel Filling:
While the pastry is blind-baking, make the caramel filling
In a large pan, combine all the ingredients for the salted caramel.
Cook over a low heat, stirring constantly, for about 10-15 minutes, or until the mixture reaches 100C and starts to bubble.
Pour into the pastry case, and bake in the pre-heated oven for 15 minutes, or until it has thickened and turned a golden brown colour.
The Pear Topping:
Place the thinly sliced par over the cooked caramel and arrange in a radial pattern.
Put the tart back into the pre-heated oven for 5-10 minutes, until the pear is cooked and caramelised.
Remove the tart from the oven and leave to cool, before sprinkling over some sea salt flakes.
Slice and serve, on its own, or with a dollop of crème fraîche.