In a little over a week, fall will have officially begun. I am already starting to feel its effects- football season starts today, go pack go! Also, the air has a little chill (it’s about time) and I am breaking out the boots, sweaters, and scarves in haste. My recipes are also gravitating towards colder weather, and what better way to start this transition from summer to fall then with a delicious apple pear & salted caramel tart!?
The apple pear, or more commonly known as the Asian pear, is a delicious pear that looks like an apple but tastes like a pear. The apple pear maintains its crisp texture more so than more traditional pears, and they have such an exquisite flavor with a mild sweetness. The apple pear starts coming into season late summer, early fall; however, you can buy them year-round.
I love baking with apples, and that is traditionally my go-to for fall desserts; however, I wanted to switch things up a bit, and what better way than to experiment with a fruit that looks like an apple and comes into season around the very same time?
The apple pear can be served cold or warm, in salads, or in pies, they are incredibly versatile, flavorful, and a good conversation starter.
To compliment my apple pears, I made a traditional tart crust with whole wheat flour, and a thick layer of caramel sauce. I topped the whole tart with coarse sea salt and voila! A delicious fall dessert to share with friends and family.
The tart crust was slightly adapted from epicurious’ easy tart recipe.
The caramel sauce was slightly adapted from Ree Drummond’s easy caramel sauce.
- 2 cups whole wheat flour
- 3/4 cup (1 1/2 sticks) salted butter, chilled
- 4 tablespoons ice water
- 2 tablespoons chilled cream
- 1 pound apple pears, cored and sliced thinly
- 1 tablespoon coarse sea salt
Caramel Sauce – makes about 1 cup
- 1 cup brown sugar
- 1/2 cup cream
- 4 tablespoons salted butter
- 1 teaspoon vanilla extract
In a food processor, pulse together whole wheat flour and chilled butter until it forms into coarse crumbs. Add ice water and cream, pulse a few more times until mixture forms into a ball. Gather and flatten into a disc and cover in plastic wrap. Refrigerate for at least one hour.
On a stove top, whisk together all ingredients for caramel sauce. Bring to a simmer, stirring constantly until thickened (about 5 minutes). Remove from heat, let cool for 2-3 minutes before transferring to a glass jar to be refrigerated until cold.
Pre heat oven to 375
Remove tart crust and caramel from refrigerator. Let crust sit for about 15-20 minutes on counter before rolling. Roll out tart crust on a floured surface with rolling pin and transfer to a greased tart pan, pressing into the bottom and sides firmly. Prick holes in tart crust using a fork.
Drizzle caramel into tart and spread evenly. Add apple pears evenly throughout tart and bake for 30-45 minutes, until apple pears are nicely browned and caramel is bubbling.
Finally, sprinkle baked tart with coarse sea salt.