Caramel Hazelnut Pear Tart |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I love this crust. Family and friends always ask for this recipe when I make it. The original recipe called for apricot preserves instead of the caramel. Since I did not have apricot preserves, I tried using caramel and we enjoyed it and have never made it using apricot preserves. I suppose you could use whatever preserve you feel would go well with the pears. I could also call it a Pecan Pear Tart because I have frequently used pecans instead of hazelnuts in the crust. Enjoy. Ingredients:
1 cup butter, softened |
1/2 cup icing sugar |
1 teaspoon vanilla |
2 cups flour |
2/3 cup hazelnuts, chopped and blanched |
15 caramels, unwrapped |
3 tablespoons milk |
2/3 cup hazelnuts, chopped, blanched and toasted |
2/3 cup sugar |
2 tablespoons flour |
6 tablespoons butter, softened |
1 egg, lightly beaten |
4 -6 pears, peeled and sliced |
Directions:
1. In a large mixing bowl, cream 1 cup butter and icing sugar. Beat in vanilla, flour and nuts. Press into a greased 11 inch tart pan with removable bottom.
2. Bake at 400°F for 10 minutes.
3. Remove from oven and reduce heat to 350°F
4. Combine caramels and milk in a small bowl and microwave on high in 30 second increments, stirring, until caramels are melted. Spread caramel mixture over crust.
5. In bowl, combine nuts, sugar, flour, butter and egg. Spoon over caramel.
6. Arrange pear slices over filling in a concentric circle overlapping slices.
7. Bake for 40-45 minutes or until golden brown. Cool on wire rack. Refrigerate any leftovers.
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